Explore the Unique Flavor of Sun-Dried Ant Leaf Beef in KrongPa

Each chunk of beef, grilled to perfection over charcoal, then dipped in golden ant salt and ant egg leaf, has established a unique reputation for the remote land of KrongPa, bathed in sunlight.

Travel to Gia Lai and Indulge in Sun-Dried Ant Leaf Beef in KrongPa

Bordering the provinces of South Central, KrongPa is the last district of Gia Lai province. It is not only known for its refreshing natural landscapes but also for its renowned sun-dried beef. For avid travelers, this dish has put KrongPa on the map of Vietnamese cuisine.

To prepare authentic sun-dried beef, the first step is to select high-quality beef. Cattle are raised freely on the mountainsides, grazing on grass all year round. Some locals even claim that only cattle that have hardly ever mated are chosen.

Once the beef is prepared, it is cut into large chunks, marinated with spices. During marination, plenty of lemongrass is added to reduce the gaminess of the beef. Marinating the meat is considered the most crucial step because inadequate or excessive seasoning can adversely affect the taste of this dish.

With the local climate here, just a day under the sun is enough to make the beef rich and beautifully reddish-brown.

When enjoying, simply grill over charcoal for about 5 - 7 minutes to avoid burning. It's crucial to maintain the beef's freshness when grilling. Overcooking can dry out the beef.

But perhaps the highlight of this dish is the sun-dried beef dipped in golden ant salt and leaf sauce.

The salt is made with golden ants and leaves sourced from trees primarily found in the high trees and nesting in the forests here. Indigenous people seek and capture them alive, then quickly roast them on a hot pan.

Leaf sauce – a fragrant herb once used for royal cuisine – is the predominant flavor with its subtle aroma. People in KrongPa district use it to mix with salt, golden ants, and chili to create a unique dipping sauce.

Dipping a piece of freshly grilled beef into the hot chili, golden ant salt, and leaf sauce mixture, diners will experience the fragrance of lemongrass, the rich taste of ant eggs, the pungency of golden ants, and the intense aroma from the leaves.

The irresistible blend makes everyone crave for more, unable to stop.

Source: Tuổi Trẻ (Youth)

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Reference: Travel guide by Mytour