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Vietnamese Beef Jerky Recipe

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Vietnamese Beef Jerky | Traeger Grills

Awaken your flavor pallette with a Xin Cho from this spicy, yet sweet, and zestful beef jerky. Take some with you for a high protein snack on your next adventure.

Provided by: EasyRecipesCooking.com

Prep time: 20 minutes00S

Cook time: 4 hours 0 minutes00S


Lean bottom round, rump roast or sirloin
cloves garlic, roughly chopped
Fresh lemongrass, trimmed and white parts thinly sliced
Inch fresh ginger, peeled and roughly chopped
soy sauce or Bragg Liquid Aminos
fish sauce
Red chile flakes, or more to taste
Pink curing salt (optional)


  • Remove any visible fat from the meat and slice it into thin strips against the grain with a sharp chef's knife. (This is easier if the meat is partially frozen.) Transfer to a large, sturdy resealable bag.
  • Make the Marinade: In a blender jar or food processor bowl, combine the garlic, lemongrass, ginger, soy sauce, water, sugar, fish sauce, chile flakes and pink curing salt, if using. Pulse until relatively smooth.
  • Pour over the meat and massage the bag so the meat strips are evenly coated with the marinade. Refrigerate for at least 8 hours, or overnight. Turn the bag once or twice to redistribute the juices.
  • When ready to cook, set Traeger temperature to 165°F and preheat, lid closed for 15 minutes.
  • Drain the meat (discard the marinade) and pat dry with paper towels. Arrange the meat strips directly on the grill grate, perpendicular to the bars in a single layer. If you like your jerky spicy, feel free to lightly sprinkle additional red chile flakes on the meat.
  • Smoke the jerky, turning once, until the jerky is dry, but still pliant, about 4 to 6 hours.
  • Let cool completely, then transfer to a clean resealable bag. Store in the refrigerator for the longest shelf life. The jerky can also be frozen. Enjoy!

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