Bo Luc Lac (Vietnamese Shaking Beef)
August 10th, 2009 80 Comments

Bo Luc Lac (Vietnamese Shaking Beef)

Bo Luc Lac (Vietnamese Shaking Beef)
Bo Luc Lac (Vietnamese Shaking Beef) pictures (3 of 4)

Ravenous Couple: Cooking Up Life is one of the new blogs I discovered recently. Authored by Hong and Kim, Ravenous Couple is a chronicle of the authors’ cooking and eating adventures, with an emphasis on Vietnamese cuisine. As a Vietnamese food lover, I often refer to great blogs such as White on Rice Couple and Vietworld Kitchen for inspirations, and Ravenous Couple is a great addition to that space. Please welcome Hong and Kim as they share with us the popular Vietnamese Shaking Beef or Bo Luc Lac recipe.

It’s been four months since we started Ravenous Couple and not much longer that we first discovered the world of blogging. Several blogs got us hooked and planted the seed, but if we were forced to single one out on a police line up, Rasa Malaysia would be the guilty one. Yes, Bee you didn’t know it then but now you do–your blog really inspired us to enthusiastically share our love of Vietnamese cuisine but to also learn about others as well.

So when Bee asked us to write a guest post on Bo luc lac (Vietnamese Shaking Beef), we were surprised and flattered–you mean us newbies? But we gladly accepted as it’s one of our favorite dishes.

Not completely lost in translation, the “luc lac” is merely a description for the “shaking” or tossing of the beef back and forth in the wok after it’s quickly seared.  It’s a widely popular Vietnamese dish and as such, has many variations on how it’s served. Some restaurants serve it with sauteed onions, lettuce, and rice (white or tomato paste rice) while others may present it more like a steak salad served on a bed of watercress and tomatoes, topped with pickled onions. Dipping sauces might vary from a lime/salt/pepper sauce to a soy chili sauce…

Regardless of how you serve bo luc lac, it’s an easy and fantastic dish to make for a dinner for two or a party of ten. You can use any cut of steak you like such as filet or ribeye, but we prefer sirloin.

Click Page 2 for the Bo Luc Lac (Vietnamese Shaking Beef) Recipe
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80 comments... read them below or add one

  1. Pingback:Com Viet: Hidden Gem in Covent Garden, London | Not Just Vegetarian

  2. tieumy says:

    I love this post, the beef looks so delicious

  3. GlobeTrekkerGal says:

    Just made this tonight and it was delicious!! Thanks for the great recipe.

  4. Pingback:Vietnamese "Shaking" Beef … Bo Luc Lac | homecookinginmt

  5. Vi Nguyen says:

    wow, it looks so nice here :x
    and in Hanoi, for this dish, we also add pineapple and paprika (bell pepper
    they will make “bo luc lac” more delicious :)

  6. Ruby says:

    When you say “thick soy sauce” does that mean kecap manis?

  7. Joey says:

    Just made this. It was yummy!

  8. kto says:

    I made this tonight using this recipe and it was DELICIOUS! My boyfriend said it tasted exactly like the ones we get at the restaurant. Thanks! :)

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