tag:blogger.com,1999:blog-29502985.post8309852551089740437..comments2024-03-18T11:48:21.973-07:00Comments on Wandering Chopsticks: Vietnamese Food, Recipes, and More: Bo Luc Lac (Vietnamese Shaking Beef)Wandering Chopstickshttp://www.blogger.com/profile/04703018765718062460noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-29502985.post-72289183846446496512013-07-16T19:17:15.222-07:002013-07-16T19:17:15.222-07:00Deedee,
I remember getting a side of sliced lettuc...Deedee,<br />I remember getting a side of sliced lettuce instead of herbs when I ordered pho in Paris. Granted, it was in the 7th arrondissment, so not where most of the Vietnamese restaurants are located, but still...<br /><br />I've never had Vietnamese food the three times I've been to New York so I can't say! Vietnamese food is different even from one part of Los Angeles to Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-48915578628980863432013-06-24T20:22:34.179-07:002013-06-24T20:22:34.179-07:00Bo luc lac is one of my favorite food but I never ...Bo luc lac is one of my favorite food but I never tried to cook it at home. will now.<br />In France, at least in Paris, when u order a bo luc lac it comes with a fried egg on top.<br />When I lived in Marseille and went in a Vietnamese restaurant, the dish came with no rice no egg nothing. And the beef was caramelized and tough. I watched mtg plate in disbelief. How come rice is not included in deedeehttps://www.blogger.com/profile/16578244662528189978noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-78122661209732241432013-05-03T13:22:30.872-07:002013-05-03T13:22:30.872-07:001e380130-b197-11e2-852b-000bcdcb8a73,
So glad you ...1e380130-b197-11e2-852b-000bcdcb8a73,<br />So glad you liked it. It's nice to see this old recipe still get some play. You can leave the onions in the vinegar longer if you think it's still too strong. Or slice it thinner so the vinegar softens and absorbs the onion faster. It's personal preference. Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-19580885111916740312013-04-30T06:10:33.563-07:002013-04-30T06:10:33.563-07:00I found some beef in my freezer and decided to mak...I found some beef in my freezer and decided to make this last night and it was delicious! I love that there is minimal time needed for marinating. Didn't have watercress, so I replaced it with spinach. The bite of the hanh dam still ended up too strong for my taste so I ended up cooking it down a bit - I'd never had it before, so maybe my taste buds need to get used to it.<br /><br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29502985.post-71084001538410079092012-05-23T07:43:45.639-07:002012-05-23T07:43:45.639-07:00Kitty,
Mache sounds great. I've never heard of...Kitty,<br />Mache sounds great. I've never heard of tomato paste in tubes, but I love the idea! Sometimes, all I need is a tablespoon or two and I have to freeze the rest because I can't leave it in the can. Thank you so much for your lovely comments!Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-15524518481646128782012-05-14T12:49:38.921-07:002012-05-14T12:49:38.921-07:00I made this tonight with the vinegared onions, ser...I made this tonight with the vinegared onions, served on Mâche, along with your recipe for Com Do Ca Chua. My daughters and I loved it, so simple, so tasty and came together in a snap!<br />Here in France we get tomato paste in tubes (like toothpaste) and I used the kind for the rice made with 'petit legumes' (carrots, onions, garlic.) Such fabulous taste! I can see making this menu A LOTKittyhttps://www.blogger.com/profile/17522607782000045577noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-13374798782458750152012-05-10T20:34:05.557-07:002012-05-10T20:34:05.557-07:00Twee,
Depends on what cut of beef you have? If you...Twee,<br />Depends on what cut of beef you have? If you want to tenderize a tough cut, you can sprinkle baking soda on the beef and let it rest for a while. Then thoroughly rinse off the baking soda and prepare the beef as normal.Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-49219365952677788162012-05-10T17:19:31.424-07:002012-05-10T17:19:31.424-07:00I've tried this recipe, but it turns out tough...I've tried this recipe, but it turns out tough. Do you know what I can do to fix the beef's "toughness"? My mother don't never to add salt to it since that's the cause. I'm so confused. =/TNhttps://www.blogger.com/profile/12851577004833914019noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-3143447564454855172012-04-05T09:12:00.042-07:002012-04-05T09:12:00.042-07:00Brandon,
Good luck!Brandon,<br />Good luck!Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-24123206032608075012011-09-23T14:46:31.556-07:002011-09-23T14:46:31.556-07:00Thank you so much for this recipe. im making it as...Thank you so much for this recipe. im making it as we speak so fingers crossedBrandonnoreply@blogger.comtag:blogger.com,1999:blog-29502985.post-84046669007767209362011-04-29T17:15:12.055-07:002011-04-29T17:15:12.055-07:00Souderz,
Not long. Just marinate the beef first wh...Souderz,<br />Not long. Just marinate the beef first while you prepare the salad ingredients. The flavor will sear in as you cook the meat.Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-7089620990180919742010-09-26T10:00:10.766-07:002010-09-26T10:00:10.766-07:00How long do I marinate the meat for ? Can I use be...How long do I marinate the meat for ? Can I use beef for stew that they sell in the market?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29502985.post-75907628531344053472010-08-15T10:21:45.199-07:002010-08-15T10:21:45.199-07:00D,
A little agave syrup should be fine. That seems...D,<br />A little agave syrup should be fine. That seems to be a pretty popular substitute for sugar these days. You can even tinker with the marinade and still have perfectly good results.Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-65833656836104451622010-07-25T23:55:20.313-07:002010-07-25T23:55:20.313-07:00I love this recipe, in fact I just finished puttin...I love this recipe, in fact I just finished putting meat in the marinade. Except instead of using sugar I decided to try it with agave syrup (it was easier to reach), so while I dont think it will make that much of a difference Im curious to see how it turns out.D @ Kitchen Closethttps://www.blogger.com/profile/15547794881072514835noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-25778039054388108692009-10-18T09:30:24.365-07:002009-10-18T09:30:24.365-07:00Gaga,
I finally got around to posting it so click ...Gaga,<br />I finally got around to posting it so click on the tomato paste rice link. I also have a ketchup fried rice with hot dogs recipe. :)<br /><br />Vuthy,<br />Hehe. If you read my Battambang Restaurant post, you'll see that Cambodian lok lak is just borrowed from the Vietnamese luc lac. :)Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-37701284233101006102009-09-01T19:09:36.316-07:002009-09-01T19:09:36.316-07:00Made this today for lunch and it was super easy. ...Made this today for lunch and it was super easy. I wanted it to be more like how my Cambodian mother makes it, so I used lettuce and thinly sliced tomatoes. She also uses cucumber slices but I forgot!<br /><br />Will probably make this any time I have beef on hand. Thanks.Vuthyhttps://www.blogger.com/profile/00825403197700678770noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-50447181617536339662009-06-03T21:00:28.831-07:002009-06-03T21:00:28.831-07:00I rarely see ketchup rice in restaurants in the US...I rarely see ketchup rice in restaurants in the US and looove it. Do you have a recipe for the rice too?gagahttps://www.blogger.com/profile/11642302299460408624noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-7086394826550148182009-05-30T23:52:08.948-07:002009-05-30T23:52:08.948-07:00Addictedtome314,
You're just hungry b/c it's lunch...Addictedtome314,<br />You're just hungry b/c it's lunchtime. ;)<br /><br />Karen,<br />I use cornstarch and oyster sauce when I stir-fry sliced beef. Don't know why, just how I distinguish the two recipes. :P That char is the most important part though! It's hard though b/c my stove is so old, it literally doesn't even boil water. :(<br /><br />Aaron,<br />I did. Several years ago. :) Just Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-52089637507914347432009-05-30T17:19:51.526-07:002009-05-30T17:19:51.526-07:00I'm surprised that you hadn't already posted a bo ...I'm surprised that you hadn't already posted a bo luc lac recipe before. I could've sworn I've seen it. How long do you typically marinate the beef?Aaronhttps://www.blogger.com/profile/11416750618176810371noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-71546517351895142009-05-30T12:05:34.430-07:002009-05-30T12:05:34.430-07:00I always use a little cornstarch and oyster sauce ...I always use a little cornstarch and oyster sauce in my marinade - I think it gives a richer flavor and helps the sauce to thicken up. I think the key to this recipe is to get a good char on the beef. Too many times I've had this dish and it seems that the beef has steamed instead of searing. I like your method of reserving the excess liquid of the marinade.Karenhttps://www.blogger.com/profile/04674111812882785113noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-47340080595928988362009-05-30T11:26:25.661-07:002009-05-30T11:26:25.661-07:00Looking at the time you posted ts seems like you n...Looking at the time you posted ts seems like you never sleep.<br /><br />This is making my friend and me so hungry, we're thinking about jumping into your computer, into your house, then stealng it. an running away.<br /><br />Ugh. Looks delish.<br /><33 addictedtome314Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29502985.post-52611690714392245092008-10-16T09:57:00.000-07:002008-10-16T09:57:00.000-07:00Seasonal Lust,Hey lady, where's your synopsis? ;)V...Seasonal Lust,<BR/>Hey lady, where's your synopsis? ;)<BR/><BR/>Vannav,<BR/>Thanks! It's always nice to have new readers.Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-51111617489802506952008-10-10T01:04:00.000-07:002008-10-10T01:04:00.000-07:00Great recipe Wandering Chopsticks :) I ll make it ...Great recipe Wandering Chopsticks :) I ll make it tomorrow or Saturday for sure. <BR/>Thanks and nice to know your blog :)VannaVhttps://www.blogger.com/profile/01610838761406042361noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-58041164325253237992008-10-07T09:05:00.000-07:002008-10-07T09:05:00.000-07:00I'm making this tonight!I'll try to post up a syno...I'm making this tonight!<BR/><BR/>I'll try to post up a synopsis of the recipe for you once i get a chance. =)Tu-Anhhttps://www.blogger.com/profile/15649644830277993373noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-42154660385937328662008-10-07T04:05:00.000-07:002008-10-07T04:05:00.000-07:00Seasonal Lust,Thanks! I'm glad you're enjoying the...Seasonal Lust,<BR/>Thanks! I'm glad you're enjoying the blog. Hmm. Wonder how different the recipe in the cookbook is, other than the use of oyster sauce...Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.com