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Khô bò (beef jerky) with lemongrass, kumquats, cinnamon, star anise, and cloves

Growing up, I have always loved my Mom’s khô bò (beef jerky). Each bite was tender and packed full of flavors. It was an addictive snack by itself or in a beef jerky salad with green papaya or spaghetti squash. Store-bought beef jerky, which is hard to chew and tasting only of soy sauce and chilli pepper just can’t compete. When I bought a food dehydrator for one of our cooking experiments (making beef crackling, subject of another post), it was time to ask Mom for her khô bò recipe.

What she sent back was just a list of ingredients (with no measurements, of course :)) and a general sketch of the method. It was so different from the detailed recipe she wrote for spring roll dipping sauce. A measure of my progress in cooking? After a couple batches with consistent success (defined by how much people enjoyed my khô bò), here’s my adapted recipe.

Homemade khô bò / beef jerky

Enough rambling already, let’s get to the recipe!


Anatomy of a phở spice bag

Anatomy of a phở spice bag

Toss this spice bag in your oxtail broth along with roasted onion and ginger and you’ll have a fragrant and delicious pot of phở 😀