Vietnamese Bo Luc Lac Salad

Vietnamese Bo Luc Lac Salad Recipe - Country of Origin Vietnam

Region / culture: Vietnam | Servings: 4

Introduction

Vietnamese Bo Luc Lac Salad is a delicious and flavorful dish that combines tender cubed sirloin steaks with a tangy and savory sauce. This salad is perfect for a light and refreshing meal that is packed with protein and nutrients.

History

Bo Luc Lac, also known as Shaking Beef, is a traditional Vietnamese dish that originated in the southern region of Vietnam. The dish is typically made with cubed beef that is marinated in a flavorful sauce and then quickly stir-fried with vegetables. The name "Shaking Beef" comes from the shaking motion used to cook the beef in a hot wok.

Ingredients

How to prepare

Prepare the ingredients. Then, mix garlic, sauce, sugar, salt, beef, oil, black pepper, vinegar, and marinate onion.

Variations

Add sliced bell peppers or mushrooms for extra flavor and texture.
Substitute the sirloin steaks with chicken or tofu for a vegetarian option.

Cooking Tips & Tricks

Make sure to marinate the beef for at least 30 minutes to allow the flavors to fully develop.

- Use a hot wok or skillet to quickly sear the beef and vegetables, ensuring that they are cooked to perfection.

- Be careful not to overcook the beef, as it can become tough and chewy.

Serving Suggestions

Serve the Bo Luc Lac Salad over a bed of fresh watercress for a light and refreshing meal. Pair it with steamed rice or noodles for a more filling dish.

Cooking Techniques

Marinate the beef for at least 30 minutes to allow the flavors to develop.

- Use a hot wok or skillet to quickly sear the beef and vegetables.

Ingredient Substitutions

Substitute soy sauce with tamari for a gluten-free option.

- Use balsamic vinegar instead of rice vinegar for a different flavor profile.

Make Ahead Tips

Marinate the beef and vegetables ahead of time for a quick and easy meal prep.

Presentation Ideas

Serve the Bo Luc Lac Salad in individual bowls or on a platter for a beautiful presentation. - Garnish with fresh herbs, such as cilantro or Thai basil, for a pop of color.

Pairing Recommendations

Pair the Bo Luc Lac Salad with a light and crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.

- Serve with a side of pickled vegetables or a fresh cucumber salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the salad in a hot skillet or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Total Fat: 15g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

This dish is rich in iron, vitamin C, and vitamin B12.

Alergens

This recipe contains soy sauce and may contain gluten.

Summary

Bo Luc Lac Salad is a high-protein dish that is rich in vitamins and minerals. It is a nutritious and delicious option for a balanced meal.

Summary

Vietnamese Bo Luc Lac Salad is a delicious and nutritious dish that is perfect for a light and refreshing meal. With tender cubed sirloin steaks marinated in a flavorful sauce, this salad is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a hot summer day, and I had just finished my morning stroll through the bustling streets of Hanoi, Vietnam. As I passed by a small street stall, the tantalizing aroma of sizzling beef and fragrant herbs wafted through the air, tempting me to stop and take a closer look.

I watched as the vendor expertly seasoned thin slices of beef with a mixture of soy sauce, fish sauce, garlic, and black pepper before tossing them onto a piping hot skillet. The meat sizzled and browned, releasing a mouthwatering scent that made my stomach growl with hunger.

Curious, I struck up a conversation with the vendor, a friendly middle-aged woman with a warm smile and a twinkle in her eye. She told me that the dish she was preparing was called Bo Luc Lac, or "shaking beef," a popular Vietnamese salad made with tender, juicy beef and a colorful assortment of fresh vegetables and herbs.

Intrigued, I asked her if she would be willing to share her recipe with me. To my delight, she nodded enthusiastically and began to explain each step in meticulous detail, her hands moving gracefully as she demonstrated how to marinate the beef and assemble the salad.

I listened intently, taking mental notes and committing each ingredient and technique to memory. When she finished, she handed me a slip of paper with the recipe written in elegant script, urging me to try it out for myself.

That evening, back in my modest kitchen, I set to work recreating the Bo Luc Lac salad. I followed the vendor's instructions to the letter, marinating the beef in a savory blend of soy sauce, fish sauce, garlic, and black pepper before quickly searing it in a hot pan until it was tender and caramelized.

I then tossed the beef with a colorful mix of crisp lettuce, sweet cherry tomatoes, crunchy cucumber slices, and fragrant Thai basil leaves, drizzling the whole salad with a zesty dressing made from lime juice, fish sauce, sugar, and chili.

The result was a masterpiece of flavor and texture, each bite bursting with the bright, bold tastes of Vietnam. The tender beef was perfectly complemented by the fresh, crunchy vegetables and the tangy, spicy dressing, creating a harmonious balance of sweet, salty, sour, and spicy notes that danced on my palate.

As I savored each mouthful, I felt a deep sense of satisfaction and accomplishment. Not only had I learned a new recipe, but I had also unlocked a gateway to a world of exotic flavors and culinary traditions that I had never before experienced.

Over the years, I have made the Bo Luc Lac salad countless times, each batch slightly different from the last as I have experimented with new ingredients and techniques. I have shared the recipe with friends and family, passing on the knowledge and wisdom that I gained from that chance encounter with the friendly vendor in Hanoi.

Every time I make the salad, I am transported back to that hot summer day, surrounded by the sights, sounds, and smells of Vietnam. I am reminded of the power of food to connect us with people and places far beyond our own borders, and I am grateful for the opportunity to continue learning and growing as a cook and a person.

So here it is, my treasured recipe for Vietnamese Bo Luc Lac salad, a dish that holds a special place in my heart and on my dining table. May it bring you as much joy and culinary delight as it has brought me over the years. Bon appétit!