Sun-dried beef Bò một nắng
Krông Pa beef marinated, dried, then grilled and torn into strands, dipped in yellow ant salt pounded with green chili and forest leaves.
Food tours Sun-dried beef Search a food tour or a cooking class for this dish.
Search on KlookWhere it comes from
Vietnam Tourism’s culinary journey places the beef in Krông Pa, from cattle about five to seven years old, marinated, dried in the highland sun, then grilled, pounded, and eaten with salt, lime and pepper, chili sauce, or yellow ant salt.
How to enjoy it
The rural-tourism desk of the Vietnam National Authority of Tourism describes free-range beef cut into pieces, marinated with salt, pepper, lemongrass, chili, and forest spices, dried for one sun, grilled, torn into strands, and dipped in yellow ant salt.
That salt is forest weaver ants, lightly roasted and pounded with green chili, coarse salt, and forest leaves.
VnExpress International uses thigh and tenderloin from cattle five to seven years old, marinates with garlic, dried onion, and chili, dries the meat with charcoal until about 60 percent cooked, then sears it and tears it along the grain. It also prints an optional 15–20 minute bake.
VnExpress International’s dips are salt, lime, and pepper; chili sauce; or Ede weaver-ant salt of dry-roasted ants, chili, salt, coriander, laksa leaf, and then-len leaf.
VnExpress, 29 May 2016, cuts palm-sized pieces, keeps them chilled, and grills both sides over charcoal. The ants come from forest trees or garden trees.
The rural-tourism article says the plate began as everyday food of Jrai and Bahnar families in Gia Lai, and that packaged beef is now sold in specialty shops.
Where to try it
Krông Pa is the home of the beef. Packaged beef is also sold in specialty shops.