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Seen Savanh
Laotian jerky made of beef From Wikipedia, the free encyclopedia
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Seen Savanh (Lao: ຊີ້ນສະຫວັນ, IPA: [sîːn sáʋǎn], alternatively spelled Sin/Sien savanh) is a traditional sweet and savory Lao sun-dried beef jerky, consisting of thin slices of beef that are marinated, sun-dried, and briefly fried before serving.[1] It is often associated with Savannakhet Province in Southern Laos, where it is often sold, though its exact origins within Laos are unknown.[2] Moreover, seen savanh is also regarded as a prized national snack in Laos.[3]
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Origin and history
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As of 2025, it has been estimated that approximately 61% of Laotian territory is rural, as compared to the historical average of 80.23% (1960–2024).[4] With this, it should also be noted that refrigeration ownership in Laos has been noted to be much lower in rural households, as is noted by a 2015 study in a 2023 holistic report in which it was found that just 50.4% of families owned refrigerators in these areas.[5] As such, preserving meat by drying has been seen as a necessity in Laos for generations. Traditionally, Lao families dried beef to keep it edible throughout the seasons, allowing for it to last longer.[6] The dish is mainly associated with Savannakhet Province—the largest and most populated province in Laos—where it is widely sold.[7] Seen savanh's name is composed of the Lao words for meat (ຊີ້ນ) and "heaven/paradise" (ສະຫວັນ), causing it to be translated into English as "Heavenly meat".[8] Today, seen savanh is made and enjoyed throughout Laos and in Lao diasporas abroad and is also noted to be sold in roadside stalls throughout Vientiane and along the Mekong River.[9] Darlene Longacre notes that the jerky's flavor is so beloved and coveted that "kids in school in the USA would happily trade with a Lao friend...as everyone loved the beef jerky...more than their peanut butter and jelly."[6]
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Preparation
Making seen savanh begins with lean beef, often top round, flank steak or round steak sliced very thinly across the grain. The meat is then coated in a marinade that typically attempts to balance spiciness, sweetness and saltiness.[1] Typical ingredients for the marinade include fish sauce (or Maggi seasoning), oyster sauce, palm sugar, brown sugar, garlic, ginger, galangal, lemongrass, chili peppers and sesame seeds.[10]
After marinating (often overnight), the beef is dried until nearly completely moisture-free. Traditionally, the strips are sun-dried or dehydrated, with the meat shrinking and darkening as it dries.[9] Just before serving, the dried jerky is sometimes quickly flash-fried or grilled in oil.[11] This final cooking step is said to caramelize the surface and makes the meat slightly crispy on the edges. In practice however, many families simply pan-fry the dried strips for a few seconds per side to finish them.[1]
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Cultural significance
Seen savanh is regarded as a strong a "symbol of Laotian culture, tradition, and community," as can be observed by the fact that the dish is commonly served at festivals and family gatherings.[3] In recent years, Seen savanh has also become popular overseas in Laotian restaurants, as is noted by The Atlanta Journal-Constitution that called it a "heavenly" snack.[2]
See also
References
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