Shaking beef or bo luc lac (Vietnamese: bò lúc lắc, French: bœuf lôc lac) is a Vietnamese dish that consists of beef sauteed with cucumber, lettuce, tomatoes, red onion, pepper, and soy sauce. The beef is cut into small cubes the size of playing dice (hột lúc lắc) before being sauteed. Beef used to be a luxury ingredient; the dish was therefore mostly served at formal events, such as wedding banquets and anniversaries,[2] although now it has become a common food.[3] Before French colonization, cows were only used for manual labour and were working animals.[3][4]
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| Alternative names | bo luc lac | ||||||
|---|---|---|---|---|---|---|---|
| Place of origin | Vietnam | ||||||
| Region or state | Vietnam | ||||||
| Associated cuisine | Vietnamese and Cambodian cuisine | ||||||
| Serving temperature | Hot | ||||||
| Main ingredients | beef, cucumber, lettuce, tomatoes, red onion, pepper, and soy sauce. | ||||||
| 655 kcal (2742 kJ)[1] | |||||||
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| Similar dishes | Lomo saltado | ||||||
Etymology
editIn the Vietnamese language, bò means "beef" and lúc lắc means "shaken".[5]
Popularity
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In Cambodia, shaking beef is known as lok lak or loc lac (Khmer: ឡុកឡាក់) and often considered a national dish, though the dish originated in Vietnam.[6][7] The original lok lak uses high-quality steak cut into cubes and pan-seared in French butter which stems from Indochina's French colonial past, while a simpler version influenced by Chinese culinary techniques uses cheap cuts of beef and Chinese oyster sauce.[8]
References
edit- ^ "Nutrition peda". www.nutritionix.com. Retrieved 2023-10-19.
- ^ Helen Le (2014). Vietnamese Food with Helen's Recipes. Helen Le. ISBN 978-1-500-52971-0.
- ^ a b Le, Tam (31 August 2020). "Shaken Beef". Delish. Retrieved 27 February 2021.
- ^ Ngo, T. (5 September 2018). "Bo Luc Lac - cubed beef". Asia Life. Archived from the original on 25 January 2022. Retrieved 27 February 2021.
- ^ Rika (March 24, 2021). "Bo Luc Lac Recipe (Vietnamese Shaking Beef)". Posh Journal. Retrieved April 13, 2023.
Bò Lúc Lắc is a famous Vietnamese beef stir fry. In the Vietnamese language, bo means beef, and Lúc Lắc means shaken.
- ^ Emmerson, Miranda (2014). Fragrant Heart. Summersdale. ISBN 9781783720545.
The classic Khmer dish loc lac (shaking beef) derives from the Vietnamese standard thit bo luc lac, yet in Cambodia it is regarded proudly as a home-grown national dish.
- ^ Gérard, Sabrina. "Lok lak". 196flavors.com.
Lok lak is so popular in Cambodia that you could think it is originally from there, but it actually comes from Vietnam, where it is called bò lúc lắc. Bò means "beef" and lúc lắc means "stir" or "shake". This term evokes the movement of the diced meat in the wok.
- ^ Parkinson, Charles (April 1, 2016). "Meet the London Chef Serving Cambodian Dishes That Escaped a Genocide". Vice. Retrieved November 24, 2020.
External links
edit
- Chef Nite Yun prepares black pepper beef in an electric induction wok. 6 May 2021. East Bay Community Energy via YouTube
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