lao beef jerky

How to Make Savory Lao Beef Jerky

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Lao beef jerky, known as seen savanh or sin savanh in Lao, is a popular savory snack and staple of Lao cuisine.

This air-dried beef is addictively delicious with a sweet, salty, and smoky flavor. Follow these simple steps to make authentic Lao-style beef jerky at home.

Ingredients:

  • 2 lbs lean beef (flank steak or eye of round work well)
  • 3 cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/4 cup soy sauce
  • 1/4 cup fish sauce
  • 1 tablespoon honey
  • 1 teaspoon Chinese five-spice powder
  • 1/4 teaspoon curing salt

Instructions:

  1. Slice the beef against the grain into 1/4 inch thick strips. Trim off any excess fat.
  2. In a large bowl, combine the garlic, salt, black pepper, soy sauce, fish sauce, honey, five-spice powder and curing salt. Mix well until blended.
  3. Add the sliced beef to the marinade. Toss and rub the meat until evenly coated in the mixture. Cover and refrigerate for at least 2 hours, or up to overnight.
  4. Preheat oven to 170°F, or the lowest possible setting. Line a baking sheet with parchment paper.
  5. Arrange the marinated beef in a single layer on the prepared baking sheet. Make sure none of the slices are overlapping.
  6. Bake for 2-4 hours, flipping the jerky half way through. It should develop a deep brown color and the meat should be dried out completely, but still slightly pliable.
  7. Let cool completely before serving or storing. Enjoy the Lao-style beef jerky on its own or paired with sticky rice! It can be stored in an airtight container for up to 2 weeks.

For the authentic Lao jerky experience, seek out key ingredients like soy sauce and fish sauce imported directly from Laos. The unique smoky-sweet Lao jerky flavor will make your tastebuds sing.

Here are some suggested Lao food options that would pair well with the Lao beef jerky recipe:

  • Sticky rice – This glutinous rice is a staple in Laos. The chewy texture and mild flavor complements the salty-sweet jerky.
  • Lao papaya salad (tam mak hoong) – The freshness of the shredded papaya, tomatoes, chilies and lime dressing balances the rich jerky.
  • Larb – This minced meat salad with meat like chicken, pork or beef would match nicely flavor-wise with the Lao jerky.
  • Grilled Mekong fish – The char and light smokiness of grilled fish like catfish would complement the jerky.
  • Khanom krok – These tender coconut rice pancakes offer a nice contrasting texture to the jerky.
  • Khanom jeen – The fermented rice noodles called khanom jeen served with curry would make a nice rice-based side.
  • Nam khao – This crispy rice salad with minced meat and herbs offers contrasting flavors and textures.
  • Tam mak keua – These Lao eggplant “dippers” have an umami flavor that pairs well with jerky.
  • Khao poon – The Lao laksa features rice vermicelli noodles in a light, aromatic coconut curry broth.

Any combination of these traditional Lao dishes would make excellent accompaniments to freshly made Lao beef jerky, whether served as a meal or snacked on. The possibilities are endless!