Krong Pa District, known as the ‘baking ground’ of Gia Lai Province in Vietnam’s Central Highlands, has recently gained widespread fame for its sun-dried beef, with many who have tried this specialty admiring its quality.

Home to the largest herd of cows in Gia Lai Province, Krong Pa boasts over 65,000 head of cattle, with 63 percent being the Zebu breed.

This abundant supply of raw materials, combined with Krong Pa’s characteristic sunny weather, has made sun-dried beef a delicious specialty and a key economic sector in the district.

At the end of August, the sun still shines down on Krong Pa, even as the rest of the Central Highlands experiences rainy weather patterns.

From 8:00 am, the intense sunlight is the driving force behind the local specialty. 

Dinh Thi Hau, 62, owner of a sun-dried beef brand in the district’s Phu Tuc Town, notes that just half a day of sun is sufficient for drying the fresh, marinated beef.

The origins of sun-dried beef can be traced back to the mountainous district of Son Hoa in neighboring Phu Yen Province and southeastern Gia Lai Province, where ethnic minorities traditionally sun-dried deer as food. 

As deer became scarce, many Kinh people – Vietnam’s main ethnic group – who relocated from Son Hoa to southeastern Gia Lai adopted this technique for beef, enabling them to preserve meat during the rainy season. 

Zebu cattle, originally from Son Hoa District, are crucial to the dish’s success.

Almost every family of Jarai, an ethnic minority native to the Central Highlands, herds anywhere from dozens to hundreds of Zebu cows.

In recent years, demand for Krong Pa’s sun-dried beef has surged, with trucks transporting the specialty across the country, bringing prosperity to local families.

During the peak season, nearly every household is busy making sun-dried beef.

Nguyen Thi Tien Nga, 43, said that the soft, sweet flavor comes from Zebu cattle thigh meat.

The fresh beef is cut thick, marinated in spices, and placed on drying racks. 

A perfect piece of sun-dried beef retains its sweetness while wilting under strong sunlight.

The dish’s unique flavor is enhanced by a dipping sauce created by drying and roasting local Asian weaver ant nests with chili and salt, adding a distinctive sour taste that elevates the dining experience.

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