Bo Luc Lac (Vietnamese Shaking Beef) pictures (1 of 4)
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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.
Bo Luc Lac (Vietnamese Shaking Beef)
Guest Writer: Ravenous Couple
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…(get shaking beef/bo luc lac recipe after the jump)
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I am a fan of Andrea Nguyen, the award-winning cookbook author/food writer and very talented cooking teacher. I first approached Andrea a few months ago to write a guest post on Rasa Malaysia. Despite her busy schedule–her new cookbook Asian Dumplings will be out in August–Andrea was kind enough to say yes to my invitation. Without a doubt, I feel honored and excited. Please welcome Andrea to Rasa Malaysia as she shares her Banh Hoi or Vietnamese Rice Noodles with Beef recipe with us. To learn more about Andrea and Vietnamese cuisine, please hop over to Viet World Kitchen. You can also check out her impressive bio here.
Banh Hoi (Vietnamese Rice Noodles with Beef)
Guest Writer: Andrea Nguyen
I was flattered when Bee asked me to guest post on Rasa Malaysia about one of her favorite Vietnamese foods – banh hoi rice noodles. Delicate in flavor with a slight tang, the very thin (think of something finer than Italian angel hair pasta) noodles are a special event Vietnamese food that’s often enjoyed at parties and celebrations. They’re instantly recognizable as the white noodles are shaped like rectangular mats of thick white cheesecloth. It’s best to purchase banh hoi (pronounced “baan hoy”) fresh from a Vietnamese market or Chinese barbecue shop in a Vietnamese community where they’re typically sold on Styrofoam trays and wrapped in plastic wrap…
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When a Michelin-trained private chef writes about food, you know it’s gotta be good and that’s exactly what Zen Chef at Zen Can Cook (previously known as Chefs Gone Wild) delivers–a food blog choked full of scrumptious dishes that rival the finest and best restaurants around. Zen is always wacky, hilarious, and I admire his cooking [...]
Vietnamese cuisine is gaining popularity in the United States and the world, so today, I invited Todd and Diane of White on Rice Couple to share a delicious Vietnamese recipe with us: Goi Cuon Thit Heo Nuong (generally known as “Goi Cuon”) or Vietnamese fresh spring rolls with a killer hoisin peanut dipping sauce (my [...]
I’d never tried Vietnamese food before I came to the United States. There was no Vietnamese restaurant in my hometown and Vietnamese cuisine had never crossed my mind. Then, Thai food was the only exotic food I knew.
I first tasted Vietnamese food when I was attending graduate school in the Midwest. Stuck in the middle-of-no-where [...]
If you live in the Bay Area or the Greater Los Angeles Area, I am sure you have heard of–and most likely dined in–the famed Thanh Long Restaurant and its better known sister property Crustacean. Their signature garlic noodles and roasted crab not only won over food critics, foodies, and aficionados alike, they also help [...]
I told you about clearing out my fridge in my last post, so this is the second installment where I used the leftover lemongrass, shallots, and chicken breasts as the main ingredients.
I found this Vietnamese lemongrass chicken recipe on a recent copy of Food & Wine magazine–an article about Vietnamese recipes. I believe this is [...]
Tau Hu Ky, or fried shrimp wrapped with bean curd skin is a must-have appetizer for me whenever I go to Vietnamese restaurants. The reasons are very obvious:
1) I love bean curd products, especially bean curd skins;
2) I live to eat shrimp (check my recipe index and you will know what I mean);
3) Bean curd [...]
