Vietnamese Beef Jerky Recipe (Thịt Khô Bò)

  • Preparation: 30 mins
  • Cooking: 30 mins
  • Skill level: Easy
  • Servings: 4

Description Vietnamese Beef Jerky Recipe (Thịt Khô Bò)

In the States, jerky is a snack that people buy at gas stations and eat on the road. In Vietnamese Food, the sweet, spicy beef is usually used as a condiment, finely shredded and scattered atop salads as a garnish, like the green papaya salad. What makes Vietnamese Beef Jerky Recipe (Thịt Khô Bò) different from what you find in the states is the marinade, which is typically wetter and contains more sugar. Asian beef jerky is also often unsmoked. Be sure to cut the beef into slices with the grain. If you cut it against the grain, it will break apart into tiny pieces when cooked. To make it easier to slice the meat thinly, let it cool completely after cooking.


  • 2 cups light soy sauce
  • 8 scallions, trimmed and cut into 3-inch lengths
  • 2 pounds beef top round
  • 3 tablespoons honey
  • 1 tablespoon plus 1 teaspoon roasted chile paste
  • 1 tablespoon plus 1 teaspoon Fish sauce
  • 3 teaspoons minced garlic
  • 1 teaspoon red pepper flakes
  • 1 teaspoon minced Thai chile
  • Kosher salt
  • 3 tablespoons canola oil
  • Makes about 4 cups

Method Vietnamese Beef Jerky Recipe (Thịt Khô Bò)

1, In a large pot, combine 1½ cups of the soy sauce, the scallions, and 8 cups water. Add the beef and bring to a boil over high heat. Lower the heat to a simmer and cook, uncovered, for 1¼ hours. Remove pot from heat and remove the beef from the liquid. Discard the liquid and let the beef cool to room temperature.
2, To make the cooking liquid, in a large bowl combine 1 cup water, the remaining ½ cup soy sauce, the honey, chile paste, fish sauce, 2 teaspoons of the garlic, the red pepper flakes, Thai chile, and salt. Whisk to combine.
3, When the beef is cool, thinly slice the meat with the grain into ⅛-inch-thick slices. Add the slices to the cooking liquid and toss to coat.
4, In a large sauté pan, heat the oil over medium heat. Add the remaining 1 teaspoon garlic and cook, stirring, for 15 seconds, until aromatic. Pour the beef and its marinade into the pan, decrease the heat to medium-low, and cook, stirring occasionally, until the liquid has completely reduced and the beef is glazed with the marinade.
5, Set a wire rack on a rimmed baking sheet. Arrange the beef slices on the rack in a single layer. Let cool to room temperature. The finished texture will be moister than American beef jerky, but still chewy. The jerky will keep, tightly wrapped and refrigerated, for 4 days.

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