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Vietnamese Beef Jerky Recipe – Khô bò

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1 kg beef tenderloin
10 pcs lemongrass
4 tbsp garlic
1 tsp five-spice powder Bột ngũ vị hương
4 tbsp oyster sauce
1 tbsp cashew oil
6 tsp chili powder
2 tbsp brown sugar

Vietnamese Beef Jerky Recipe – Khô bò

  • 1 hour
  • Serves 4
  • Medium


Vietnamese Beef Jerky or Khô bò is a well-known delicacy often enjoyed with beer and wine during nighttime gatherings. In addition, it can also be included as part of the famous Vietnamese Beef Jerky Salad (Gỏi khô bò), or eaten as a standalone snack. The dried beef jerky is a brilliant mixture of chili powder’s spiciness, aromatic lemongrass and five-spice powder to create a unique taste and that goes really well with alcoholic drinks. You can prepare Khô bò in advance and bring along to enjoy with your friends on weekends or after a long working day!

Having said that, hygiene can sometimes be an issue when purchasing Vietnamese Beef Jerky from street side stalls or small scale food stores. With our homemade Vietnamese Beef Jerky Recipe, you can prepare a month’s worth of authentic Khô bò at the comfort of your home, and keep them refrigerated for future uses. Let’s begin!

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5 mins

Wash the beef tenderloin and let dry (You may want to place the beef in the fridge for about 45 minutes to make it easier to cut). Now bias-slice the beef into appropriately-sized pieces. Arrange them in a wide and round washtub.

Wash and mince the garlic & lemongrass.

5 mins

Mix the minced lemongrass and garlic with 1 package of five-spice powder, 1 tsp salt, 2 tbsp chili powder, 1 tbsp brown sugar, and 4 tbsp oyster sauce. Mix and stir well.

5 mins

Massage the mixed sauce onto the beef slices and keep refrigerated overnight to let the ingredients full absorb.

5 mins

The next day, add some beef pieces into a large pan. Close the lid and cook on medium heat for about 2-3 minutes then open the lid so that the steamed water soak into the beef.

Note: do not place the beef slices on top of one another. If the quantity is large, you should split this step into multiple rounds so each beef slice can properly absorb the water.

10 mins

Use a pounder to roughly pound the beef slices. Then tear them into bite sized pieces like the image above.

Preheat the oven or a grill cooker, then grill the beef jerky dry at 115°C.

30 mins

After grilling for 10 minutes, add 1 tbsp chili powder and 1 tbsp cashew oil to add a eyecatching color to the beef jerky, Continue to grill for 30-40 minutes until it reaches a desired dryness level. Remember to check the jerky frequently during this step!



After grilling, let cool and keep the beef jerky in a jar for future uses. Enjoy with lemonade and beer or wine.


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