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Vietnamese Pepper Beef Jerky

Jerky Aux Poivres Vietnamiens

A simple recipe that enables us to create a delicious, protein-rich, sour/sweet snack that packs a light kick - thanks to an amazing combination of Vietnamese peppers! As strips of beef and oven temperatures vary considerably, we suggest checking the texture of the meat regularly throughout cooking, to obtain the desired texture, as well as to avoid jerky that’s too dry


  • 3 Tbsp tamarind paste + 3 tsp warm water
  • 1 tsp fish sauce
  • ¼ tsp salt
  • 3 Tbsp brown sugar or raw sugar
  • 3 Tbsp Vietnamese pepper blend, ground
  • 1 piece of lean beef, approximately 1 lb (inside round, flank steak, etc.)


  1. 1

    In a small bowl, mix the tamarind paste and warm water until smooth. Strain to remove seeds.

  2. 2

    In a large, resealable container – that can accommodate the beef strips – add tamarind paste, fish sauce, salt, brown sugar and ground Vietnamese pepper blend. Mix well.

  3. 3

    Cut the meat, against the grain of the muscle fibers, into ¼-inch strips.

  4. 4

    Mix the strips with the preparation and marinate for about 12 hours or overnight.

  5. 5

    Place the meat strips next to each other – with enough space in between, allowing for easy air circulation – on a parchment-covered baking sheet.

  6. 6

    Let dehydrate in the oven at 170°F between 3 and 6 hours. Turn the strips over after 1 hour.