Sun-dried beef is a famous specialty of Gia Lai, especially in Krong Pa district. This dish is made from fresh beef, marinated with spices and dried in the sun for a day. Sun-dried beef is often eaten with yellow ant salt, a unique spice of ethnic minorities in Gia Lai.

Origin and processing:

Sun-dried beef originates from Krong Pa, Gia Lai, where there is a tradition of raising free-range cows on green pastures.

The beef is carefully selected, usually thigh or loin, then marinated with spices such as lemongrass, chili, pepper, and garlic according to a traditional recipe.

After being marinated, the meat is dried in the sun for one day, creating a sun-dried beef dish with a characteristic flavor.

Yellow ant salt is made from yellow ants, a type of ant found in abundance in the mountainous areas of Gia Lai, combined with other spices.

Enjoying sun-dried beef:

Sun-dried beef can be grilled, fried or steamed, depending on your preference.

It tastes best when dipped in yellow ant salt, creating a rich, unique flavor.

Sun-dried beef is often eaten with raw vegetables such as lettuce, herbs, or wrapped in rice paper.

Cultural significance:

Sun-dried beef is not only a delicious dish but also a typical culinary culture of the Gia Lai people.

This dish is often used during festivals, Tet, or as a gift, showing respect and affection.