Bo Luc Lac is a typical Vietnamese meal that consists of marinated and sautéed beef, served with raw vegetables and white rice. It is very popular in Vietnam, where its name literally means "shaken beef", in reference to the cooking technique of shaking the meat in the pan.
History
Bo Luc Lac was a great success in Vietnam during the 20th century. It was often served in luxury restaurants, but it has become increasingly accessible to the general public over the years. Today, Bo Luc Lac can be found in most Vietnamese restaurants, even in small towns.
Legends and Questions
Bo Luc Lac is surrounded by many legends and questions. For example, some say that the name of the dish means "trembling beef", referring to the fact that the meat is constantly stirred during cooking. Others think that the name comes from the fact that the dish was often served in restaurants that were located on boats, where it was necessary to stir the pan so that the meat did not fall into the water.
Another question concerns the origin of the recipe
The origins of this delicious meal are a bit blurred. If some think that Bo Luc Lac was inspired by a Chinese dish called "Stir-fried Beef with Oyster Sauce", there is a tenacious legend that features a Vietnamese chef named Vua Cua, who lived in the city of Can Tho at the beginning of the 20th century. Vua Cua was a greedy man, very inventive and who liked to experiment with new recipes. One day, he decided to mix beef with a marinade based on soy sauce, nuoc mam sauce, garlic and sugar. He then fried the meat in a hot pan, stirring constantly. The result was a delicious and crispy dish, which quickly became very popular. But there is another version (it would be too simple, otherwise…): indeed, the legend that attributes the creation of the dish to Vua Cua is often told, but it is not confirmed by historical sources. Indeed, we have just seen, the name of the dish, "Bo Luc Lac", literally means "beef that trembles or shaken (in the way of the South, in the north it looks like bo suc sac)" in Vietnamese. This name is also used in Cambodia, where it is pronounced "Lok Lak".
It is therefore possible that the dish was created in Cambodia and then spread to Vietnam during the 20th century. This hypothesis is reinforced by the fact that Bo Luc Lac is now more popular in Cambodia than in Vietnam.
Let’s spice it up with a few arguments in favor of a Cambodian origin of Bo Luc Lac:
- ♦ The name of the dish is similar in Vietnamese and Khmer.
- ♦ The dish is more popular in Cambodia than in Vietnam.
- ♦ In both Vietnamese and Cambodian cuisines, the dish is often served with raw vegetables.
Of course, it is also possible that Bo Luc Lac was created independently in both countries. After all, the two kitchens are neighboring and have common influences.
More exotic, if we can say, it is also said that the Bo Luc kac was created by French in Vietnam during the colonial period. Others think it is a dish of Chinese origin, introduced in Vietnam by Chinese traders.
It is likely that this typical vietnamese dish was influenced by French and Chinese cuisines. The marinade of the dish includes typical ingredients of French cuisine, such as vinegar, wine and garlic. The cooking technique, on the other hand, is similar to the one used to prepare French Fries. Moreover, it is not uncommon our dish of the day accompanied by some homemade fries rather than white rice.
Ultimately, the question of the origin of Bo Luc Lac remains a mystery. But the fact that it is a popular dish in both countries is proof of the richness and diversity of the cuisine in Indochina.
And in the end, it’s a delicious dish, whatever its pedigree…
Bo Luc Lac, a tasty and fun dish
Tasty and fun dish to eat, the meat is tender and crispy, and the marinade is rich and aromatic in the mouth. The dish is usually served with raw vegetables, such as red onions, carrots and cucumber, as well as white rice.
If you have the opportunity to taste Bo Luc Lac, don’t miss it! It is a dish that will make you discover Vietnamese cuisine in a new light.
Bo Luc Lac, an easy recipe
Preparation: 40 mn | Realization: 20 mn | For 4-5 people
The recipe for Bo Luc Lac is relatively easy to make. You simply need:
- • 1 kg of tender beef (sirloin, tenderloin, rumsteak or beef pear)
- • 2 yellow onions, roughly chopped
- • 1 tablespoon of oyster sauce
- • Neutral vegetable oil (sunflower or peanut type)
- • 1 to 2 red onions, finely chopped
For the marinade:
- • 2 tablespoons of soy sauce
- • 2 tablespoons of pure nuoc mam sauce
- • 1 tablespoon of sugar
- • 1 teaspoon of chopped garlic
- • Black pepper (according to taste)
Preparation
Cut the beef into 2 cm cubes.
In a container, mix the soy sauce, nuoc mam sauce, sugar, chopped garlic and black pepper.
Add the beef and mix well.
Marinate the beef for at least 30 minutes, or up to 1 hour.
Heat the oil in a wok or skillet over high heat.
Add the yellow onions and sauté for a few minutes until tender.
Add the marinated beef and sauté for 3 to 4 minutes, stirring constantly.
Serve immediately with raw vegetables and white rice.
Chúc ngon miệng!
Our tips:
- ♦ Before marinating beef, take care to remove the fat, as it tends to harden the meat during cooking. And to keep a tender and fluffy vidande, add 1 tablespoon of cornstarch and mix well. This coating allows the meat to retain its flexibility when you sauté it in the pan.
- ♦ Shake the beef should be fried and shaken over high heat to ensure even heat outside, to ensure the outside is golden brown, the inside is cooked properly and to keep the meat soft.
- ♦ Do not shake the beef and vegetables together at first, as the vegetables release water, which will make the beef hard and less attractive.
- ♦ Onions and vegetables are quickly sautéed over high heat until cooked to crisp and sweet. If the mixture is too long, it will become pasty.
- ♦ Adding whole garlic cloves helps the dish add more flavor.
► More to read : The basics of Vietnamese cuisine