Vietnamese-Style Trembling Beef and Watercress

 

Vietnamese Shaking Beef Bò lúc lắc

Video taken from the channel: Helen’s Recipes (Vietnamese Food)


 

The BEST Shaking Beef /Bò Lúc Lắc Dinner w/Watercress Salad (English)

Video taken from the channel: Cathy Ha


 

Tender Beef Stir Fry Recipe | How To Make Vietnamese Shaking Beef | HD Cooking Video

Video taken from the channel: Simply Mamá Cooks


 

Shaking Beef Recipe (Bo Luc Lac) | Vietnamese Recipes

Video taken from the channel: Pailin’s Kitchen


 

Vietnamese Shaking Beef

Video taken from the channel: Tasty


 

Shaking Beef (Bo Luc Lac)

Video taken from the channel: Seonkyoung Longest


 

Vietnamese Shaking Beef Marion’s Kitchen

Video taken from the channel: Marion’s Kitchen


Arrange the watercress and tomato slices on a serving platter, set aside. Toss the beef with the five-spice powder, salt and pepper. Heat a wok or large cast-iron skillet over high heat and add the remaining tablespoon of oil. Combine the beef with the garlic, fish sauce and a small pinch of salt. STEP 2 For the stir-fry sauce, mix ingredients in a small bowl.

STEP 3 For the pepper salt, mix the ingredients in a small bowl and set aside for later. STEP 4. Scatter the garlic over the beef and cook without stirring for 1 minute. Then cook for 1 to 2 minutes for medium-rare, or to the desired doneness, shaking.

This Vietnamese beef and watercress dish is made like a stir-fry and looks like a salad, but it’s so much more than either. Shaking Beef (Bo Luc Lac) This Vietnamese beef and watercress dish is made like a stir-fry and looks like a salad, but it’s so much more than either. Shaking beef is a Vietnamese cross between a beef stir-fry and a watercress salad. We used sirloin steak tips (aka flap meat) for their beefy flavor and pleasant chewy texture. We first marinated the meat in a mixture of soy sauce, fish sau.

Vietnamese Shaking Beef is seared cubed steak sauteed with garlic, onion, butter, and a soy marinade. The beef goes onto a bed of lettuce, watercress, tomato and/or cucumbers, and served with an optional lime-salt-and-pepper dipping sauce. Vietnamese Shaking Beef is seared cubed steak sauteed with garlic, onion, butter, and a soy marinade. The beef goes onto a bed of lettuce, watercress, tomato and/or cucumbers, and served with an optional lime-salt-and-pepper dipping sauce. Vietnamese Shaking Beef (Bo Luc Lac) Vietnamese Shaking Beef (Bo Luc Lac).

Preparation In a large bowl, combine the beef, garlic, brown sugar, 3 tablespoons of soy sauce, oyster sauce, fish sauce, and black In small bowl, combine the granulated sugar, remaining 2 tablespoons of soy sauce, white vinegar, and water. Add the red On a platter, arrange the watercress. Add about half the vinegar mixture, and shake pan to release the beef, stirring if necessary. Add half the butter, and shake pan until butter melts.

Remove meat, and repeat. Serve beef over. 1 1/2 tablespoons oyster sauce, plus more to taste 1 tablespoon soy sauce 1 1/2 teaspoons granulated sugar 1 1/2 teaspoons cornstarch 1 teaspoon fish sauce 1/2 teaspoon freshly ground black pepper 2 garlic cloves, smashed 1 1/2 pounds boneless rib eye steak or New York strip steak, trimmed and cut.

List of related literature:

Traditional Thai-style beef relies on obscure ingredients like galangal, palm sugar, and dried prawns and requires hours of prep plus deep-frying.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
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Mix about a pound and a half of ground beef (or pork) with a tablespoon of dark miso, a handful of panko, and some chopped scallions.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
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A similar product, called mum, is found in the northeastern part of Thailand and is produced from ground beef or pork, beef or pork liver, ground roasted rice and cooked rice, seasoned with salt and minced garlic, and fermented for 3–4 days.

“Encyclopedia of Food Microbiology” by Richard K. Robinson, Carl A. Batt
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Serve with steamed rice, kimchi (spicy pickled vegetables), and, if available, a spicy bean paste called gochujang.

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It was served on a bed for thinly-sliced strands of cabbage and topped with one’s choice of a natural tonkatsu (pork cutlet) sauce (based on soy sauce), or a wedge of lemon.

“History of the Soyfoods Movement Worldwide (1960s-2019): Extensively Annotated Bibliography and Sourcebook” by William Shurtleff; Akiko Aoyagi
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Combine the tamari, rice vinegar, sesame oil, garlic, and half of the scallion in a large zipper-lock bag.

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The recipe is quite basic, a sort of mix between regular ferments and kimchi composed of bok choy, roasted wild seeds, wild radish leaves, foraged mushrooms, chili peppers/flakes, and garlic.

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Top with mushrooms and sprinkle with 1/2 oz. soaked and chopped wakame, 1/2 oz. soaked sukikombu, and 1/2 oz. soaked funori.

“The Folk Art of Japanese Country Cooking: A Traditional Diet for Today's World” by Gaku Homma
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Serve with Sticky Rice, kimchi, and, if available, a spicy bean paste called gochujang.

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The recipe for Tembel Dolma is followed by the Indonesian Sambal Kol (Stir-Fried Green Cabbage with Spicy Red Paste), which graduates from black to cayenne pepper.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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116 comments

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  • Been craving this for so long and I made it today! It came out delicious! One thing I would fix next time is 1 tsp of sugar instead of a tbsp. Either way my craving was satisfied. Thank you Seonkyoung ��

  • This dish was absolutely amazing, the smell when the beef was cooking made us salivate, we couldn’t wait to tuck in… the wait was worth it..the taste was so good it made you want more.. and more.. Many thanks �� we’re so looking forward to trying more of your recipes.

  • Wowww! Bravo! Superb! A very simple dish. yet so deliciously nutritious. Suppluos meal indeed! YUMMY. I’m a house cook here in Kuwait ( Middle East)…it really helps out your Vietnamese style foods like this. And honestly….I do like BEEF…my favourites! Thank you for making and sharing this recipe to us viewers. Looking forward to more adventures in the kitchen thru.your YouTube channel. More power! God bless u and ur family. Mwahhhhh!

  • I never know we can use sweet soy sauce. I always use sugar instead:( I’ll try this new ingredient. And I can’t wait to see your next dish. Great job, Cathy!

  • I am not expert at Vietnamese cuisine, but I am pretty sure you don’t use filet mignon in Vietnam, cuts like tri-tip are more common there for dishes like this

  • oh helen.. your pronunciations are sooo CuTe.. I just want to pinch your bubbly cheeks:)

    those cutes and the colour of it looks so Yummmie..

  • Filet mignon is so expensive. My husband only wants to make steak so I’ll never have the chance to make shaking beef with such an expensive cut of beef. I don’t know what other cut is tender enough for this dish

  • We had this wonderful dish two nights ago. Wow, so good, my son and I loved it very much. We didn’t have watercress so we used baby spinach. Pepper is probably one of my favorite condiments. We used fresh ground pepper and regular salt. Marion, thank you for making dinnertime fun and delicious.��

  • Great videography that really shows the textures of the food.  Thank you for posting.  I’ve eaten Bo Luc Lac and plan to use your recipe.  Many thanks!

  • Pretty close to how I do it. I like to add baby bella mushrooms and serve over banh hoi with oiled green onions. It’s definitely one among many of my favorite Vietnamese dishes.

  • Delicious Vietnamese Beef Recipe, very delicious Pailin, you are definitely a Master Chef, you get a like from me! Keep up the good work girl, I can see why you have over 50 million views and almost 6000,000 subscribers, congratulations to you on that as well!!

  • Hi cô con rất thích cách cô hướng dẫn nấu ăn, cô có thê làm món bún đậu mắm tôm,chả cốm cho con vào mọi người cùng tham khảo không

  • to Raj Rampal you are a sick man……disgusting pig you probably force yourself on girls! this is a food video and a very good one! Go!..be negative somewhere else!

  • What is the sweet soy sauce? What brand should I get it? Is there anything else I can substitute with if I can’t find it at the store? Your Bo Luc Lac looks tasty chi.

  • Delicious!!! My Favorite when I go to Present Restaurant and 4 Sister Restaurant and Mings Restaurant and Rice Paper Restaurant in Virginia U.S.A:-) ������

  • chị ơi em làm hay ra màu không đẹp như chị:(, nó hay bị chảy nước ra làm thịt bò trắng nhách nhìn không hấp dẫn gì hết huhu. Chị dùng phần thịt nào để xào vậy ạ?

  • I made this for dinner last night, I have shellfish allergies so stuck to thr soy sauce. But boy oh boy, this was delicious. Quick and easy served it with fragrant rice and it was beautiful. I wish I had made more though. That wok was eatem clean. My family of men demolished it! Thank you for the lovely recipe ��

  • Seon I have tried this recipe n it was delicious n i added 1 carrot also….yammy yammw…soooh goooooood thanks dear for sharing ❤ u《Grand Chef》hat’s off����������������������������

  • Next time try to add some flame to the beef by shaking the pan/wok to add the smoky flavor, after done cooking remove the beef to the serving plate before cooking the rest of the spices. Try this and you will like the shaking beef flavor a lot more.

  • Seonkyoung all your recipes are delicious!!! Seriously thank you for recipe testing! -from a young wife who didnt cook good meals until i found you ❤❤❤

  • Thanks Marion! That looks very authentic. Thanks also for introducing the ultimate pepper+salt+lime sauce. It fits in with so many dishes and is so easy to make, and yet is mostly unknown to people outside of South East Asia, which is a pity! BTW, you need more lime for that amount of salt and pepper.

  • When u said:” Bò lúc lắc”, I thought ” Oh, she’s Vietnamese”. After reading comments, I know i’m wrong. Your Vietnamese pronounciation make me wrong.Haha

  • I have never eaten Vietnamese food THIS is happening in my kitchen soon! Your husband is so cute! I love how much he loves your food!

  • Looks good! Pailin, do you have a recipe for bamboo soup Keang normai???I had some in khon kean a while back and it was delicious. Thank you!

  • Damn, that looks good and easy to make. Just missing a couple ingredients but I guess I know what I’m making this weekend. Thanks!

  • Wow! She can speak any language she wants with the exact pronunciation; She is the epitome of brilliance! Her voice is like music to my ears. Lovely!

  • Thanks so much for your easy, tasty and pretty dishes and recipes. I love them all. You have helped me learn and enjoy cooking traditional Vietnamese and soul food much more to spice up my paleo meals plan. Wish you great success, happiness, good heath and prosperity ^^!!!

  • This is just like the vietnamese beef and been recipe I’ve made. Just switch out the green beans for veggie and it should be really good!

  • This white boy sudden appearing in the video elicits the same feeling I have when I listen to a nice relaxing song and a random rapper interrupts to start dropping unnecessary lines, totally taking me out of the mood!

    Thanks alot!

  • Thank you for your dish Helen. Simple and Easy. I am impressed at your English. You live in Vietnam and your English is pretty good. I love your channel because you put up simple, and easy to follow. Fast because we don’t have time. Cam on rat nhieu for people like me that don’t know how to cook. We appreciate you.

  • HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  • Hi Helen. I tried my first Vietnamese sandwich [at Lee’s Sandwich] about a year ago, and I must say that I was disappointed by the bread after watching your video. Yours looked much better. My friend who turned me on to it is from the South and didn’t seem to know what I was talking about. I was wondering if the way you make it is central or northern?

    So many new things I have to try now from watching your video’s.

    What type of beef [part of] did you use to make this one? I’m thinking sirloin, tenderloin, rib eye or even strip steak? Am I close?

    And the pancakes! I’m about ready to try that! I have the rice four already.

  • Nice dish with shaking…Love the tender that you got there. we went to Oregon and there were one restaurant call bo luc lac there, it’s crazy crowded but it was good.

  • I really don’t like black pepper and loads of garlic. But I watched your video and gave you a big like. Only because I love your videos kid. Been watching a long time. I’m very happy for your success. The days of your warped skillets with most of the Teflon missing are long gone. Good work kid. God bless.

  • You were right, I did already have all the ingredients in my pantry so I decided to make it today. Omigoodness it’s so good! I had it with some steamed jasmine rice and it is THE BEST!

  • Awesome dish I tried it last night got home from work cut the beef (fillet steak) did the marinade and by the time I had a shower it was ready to cook love these fast recipes this is my new favourite dish

  • I really miss you speaking Vietnamese and your Viet humor but congrats on your fresh start, your video looks really good! Maybe turn the music down just a bit??:)

  • But if i want well done beef i have to keep it more on fire? how long? coz i know that beef gonna be less soft but how to make it soft and tender but well done?

  • You rock. I’m from lubbock, not a big Vietnamese pop,more Chinese, but love Vietnamese food, love there sandwiches. I’m going to try this. I live in georgia now,local beef no where like home but wal mart does have some Angus beef choice rib eyes, plus our farmers market has top notch veggies. Hook em horns.

  • This is one of my favourite things to eat, but I’ve never been able to make it as well as they make it in the restaurants. The fact that you used to cook it in a restaurant gives me hope. I’m going to try your way and see what happens.

  • What’s the difference between BLACK and DARK soya sauce? Is the BLACK kind the sweet type that is called “kecap manis” in Asian countries?

  • Hi Helen, thanks for sharing. I love to watch you cook,and i love all your dishes. I sometimes wonder how old are you, because you look like a little girl, and then i tell my friends that young lady can cook,so now we watch you all the time.We love you  dear, god bless.

  • ARE U DOING OK…??? CATHY KAKKAKAKAKAKA…..I DON’T FEEL YA FOOD IS GOOD ANYMORE SEEM LIKE U ADVERTISE YASELF…..OMG U MAKE LAUGH

  • I don’t know if someone has already mentioned or asked this, and I don’t want to scroll through all the messages, but would it make any difference if I dissolved the sugar in the hot water first and then add that solution to the thick oyster sauce mixture?

  • OMG… I have been following you like forever but didn’t know you can pronounce Vietnamese very well… actually better than me lol. Thank you so much for sharing the world Vietnamese Shaken Beef! Bò Lúc Lắc is our family favorite because it touches our soul, is simple to make, and is super yummy to eat. We normally eat our shaken beef with steamed rice and cucumber tomato lettuce (or tomato water crest) with honey vinaigrette so our shaken beef usually loaded with sauce. When I was living in California, I only used Rib Eyes or Filet Mignon. But now I live in the Midwest of Wisconsin, even the Flat Iron Steak will taste out of this world for this dish. Shaken Beef is a French influence dish so we like to marinate it with minced shallots, minced garlic, and crackled black pepper. There is no need for the black soy sauce either because on the hot wok, the beef will be seared with beautiful color. As for us, we don’t put one by one cube in, we just add that whole bowl (since your portion is not that much) into the hot wok along with oil and butter and start stirring like mad 😉 for a few minutes then follow that with shaken the wok.

  • Hi Helen!  I stumbled upon this recipe while looking for another on your playlist.  I made it, and it tastes great!  The recipe I was searching for though is Vietnamese Ragu.  My mom used to make it for us growing up, but I can’t find that recipe anywhere.  Is this a dish you’re familiar with, and if so, can you please make a video?  Thanks so much in advance!

  • Sorry if this question has already been asked but is there anyway to use Korean fish sauce? I love Thai, Vietnamese, and Korean food, but they all use different fish sauce. Wondering if I can get away with making all three work with Korean since that’s the one I have.

  • Mai hamasha aap ki dish dekti hu mujhe bohat acchi lage ti hai mare bhi channel naya zaika hai aap hamare dish dekha agar aap ko pasant aaye to aap hamare channel ko subscribe kare��������������

  • Oh my goodness! I’m going to make this!! Thank you so much for sharing your amazing talent with us! Your channel is my favorite to watch. ��

  • I’m really happy that you’ve made a video on a dish of my culture. It amazes me how well you’ve made this! Thank you for supporting my culture and this dish! I look forward to watching all of your videos.

  • Hi Pai, you’re the best as always.
    have you heard of salted egg crab from singapore?
    You would be perfect to develop a recipe.
    https://youtu.be/QvhQNKzqKoM

  • I just made this with boneless pork ribs and added half an onion sliced largely. It was so delicious! I put it on top of rice and… ambrosian! Thanks Pailin

  • I probably shouldn’t be watching your videos while I’m starving. The timing was perfect, but I’m getting hangry! Shaking beef looks amazing over water crest leaves. I haven’t tried those before. Another great video. Thanks for sharing. ����

  • My wife and myself are keen followers of your cooking videos, my wife is Vietnamese but with limited cooking skills as her mother did all the cooking at home.  We are now living in Australia and we learn how to cook the nice dishes you post.  Thank you for the efforts you make to help us and many other people about cooking Vietnamese dishes as we enjoy watching then cooking together in our kitchen.

  • Looks delicious. If I put baking soda in the marinade, would it help. I notice you usually break down the protein with bs b4 you cook it. I didn’t see that this time and they’re really big pieces of beef.

  • I think you thought something was missing when you made it because you forgot the MSG that your mom added…just like every Asian mom adds MSG to make things taste good when you’re not looking…��

  • Marion another great dish. Your recipes are amazing and thank you for making it easier for my hubbie. He has said, he is winning as we don’t need to go out for dinner anymore since Marion has joined our family.��������

  • Great recipe! One question about the proportions listed on your website; how would you scale this up if you wanted to double or quadruple the beef?

    250g beef seems more like portions for 1-2 people, not four.

  • I’m so happy I stumbled onto your channel. I love your style of cooking and the dishes you make look sumptuous. I plan to try quite a few of them, so I’m keeping my fingers crossed that I find most of the Thai ingredients in the local Asian store here in New Jersey ��

  • Holy Moly your in the Houston area? i didnt know that.. im also Houston area.. north east.. Crosby..:) i cant wait to make this.. and the pineapple fried rice Yummy!!

  • Hi Helen. Thanks for all of your great recipes! When you’re marinating the beef, is that a tsp or tbsp that you’re using? 3 tbsp of oyster sauce = 45 mL, and it doesn’t look like that was the amount you added in the video.

  • Houston representing! They just opened a huge asian grocery store called Hmart out here in Katy and I love it! Can’t wait to try this recipe now that I have a place to go to get good fish sauces, soy sauces etc.

  • Good tip on “know-your-oven” bits. You are very entertaining. I don’t know if i would try the recipe, but it has been enjoyable watching your videos. I also love the salsa music in the background (a bit loud, but I happen to love salsa, so I don’t mind much). Keep up the good work!

  • Such an expensive and delicious cut of beef to cover up with all the condiments……a marinaded cheaper cut of beef would be just as delicious…..L.A

  • I was wondering since I have seen many of your recipes….do you know how to make chili dulce….we use to eat this at loma lindas. I THINK, it was stuffed bell pepper, stuffed with rice, pecans, raisins and covered with cheese. I have searched everywhere I can think of for this recipe. thanks in advance.

  • Hi pai i have a question on how to get rid of the garlic smell on your fingers after touching garlic. I love cooking with garlic but i hate how the smell lingers for days on your hands!!

  • Could you please give us the info on your Turkish pan and where to purchase. This dish looks wonderful. I may lessen the amt of garlic for my tender palate. Also, is there another cut of beef I could use rather than rib eye? It’s so expensive. Thank you.

  • I made this for my partner and I tonight served with mustard greens and wasabi mayonnaise on the side, thanks for another great video ❤️

  • Témoignage: Je me nomme mariam âgée de 33 ans.J’étais en relation avec mon homme il y a de cela 3ans et tout allait bien entre nous, à cause d’une autre femme il s’est séparé de moi depuis quelques mois. J’avais pris par tous les moyens pour essayer de le récupéré mais hélas! Je n’ai fais que gaspiller mes sous. Mais par la grâce de dieu l’une de mes amies avait eut ce genre de problème et dont elle a eut satisfaction par le biais d’un nommé HOUNON AZE au premier abord lorsqu’elle m’avait parlé de ce puissant je croyais que c’était encore rien que des gaspillages et pour cela j’avais des doutes et ne savais m’engager ou pas. Mais au fur des jours vu ma situation, elle insiste a ce que j’aille faire au moins la connaissance de ce puissant en question et c’est comme cela que je suis heureuse aujourd’hui en vous parlant. C’est à dire mon homme en question était revenu en une durée de 7jours tout en s’excusant,aujourd’hui il me suggère à ce qu’on se marie le plus tôt possible, je me plains même pas et nous nous aimons plus d’avantages. La bonne nouvelle est qu’actuellement je suis même enceinte de 2 mois. Sincèrement je n’arrive pas à y Croire qu’il existe encore des personnes aussi terrible, sérieux et honnête dans ce monde, et il me la ramené, c’est un miracle.Je ne sais pas de quelle magie il est doté, veuillez le contacter:

    Tél (whasapp/Viber): +229-665-477-77

    Voici son site: https://www.grand-marabout-retour-affectif.fr

  • Hi. I just happened to stumble upon your channel while searching on how to cook bo luc lac, and I’m liking your cooking style. I just subscribed to you and I’m going to make this for dinner tonight:)

  • ok… tried this recipe. Outstanding! I just didn’t resist to add some ginger to the marinade, and I used cambodian black pepper (+ lime) for dipping. I followed all the other ingredients from the recipe. Result… 10 out of 10. Amazing. Thank you very much!:-)

  • Him: being Vietnamese just brings me so much joy.
    Me, also Vietnamese: I am expected to get an A+ and I get a whack in the butt if I don’t.

  • Have to make this I’ve seen other recipes but something about your recipes just scream homemade something your mother would make. Your recipes haven’t failed yet not that it ever will happen. Love your videos.
    Lots of Love Emily

  • Oyster sauce + soy sauce + pinch of salt all make your recipe too salty. I would have to try this again, but get rid of the soy sauce and the salt.

  • I am disagree with u bro
    bcz if meat is not cook properly u will definitely get food poisoning and vomiting… which is rubbish and disgusting….oh no I feel Vomit….oh oh oh…….

  • Actually I think it depends on where your food comes from, if it was refrigerated properly, and if it is cleaned well, in a clean environment and with clean tools. Let’s say you have a good butcher, it should be ok. If you buy meat that was left in the sun outside for hours, it’s totally different 😉

  • I made this tonight. Never had Vietnamese food and looking for something different to do with beef. It was DELISH! My kids couldn’t get enough. I used a cheaper cut of beef & let marinate longer. Turned out great.

  • Yo can I be reincarnated as some form of Asian in my next life? I mean black family dinner is nice and all but this shît looks really good

  • This looks delicious. Question I notice when you order at a Chinese restaurant that the food has a shine to it. Why? Is it from cornstarch?

  • Hi dear, love you videos. I would like to know how much to use with the ingredients because you don’t have them listed with the weight. Thank you

  • You should try to make indonesian food called pempek, it’s origin from south sumatera Indonesia

    Using fresh fish and you will love the crispyness

  • Love seeing my culture’s dishes on your channel! Beautiful job and appreciate your renditions on the variety of Asian cuisines apart from your own. You’ve done it again

  • Please do a mix of carne asada, al pastor, and can’t forget…. tripitas tacos! My wife will make these automatically without me asking! Just need the recipe! ��

  • Hello! I notice everytime you use dark soy sauce that it seems rather thick, almost like kecap manis, but my Dark Soy I’ve bought seems to be the same consistency as a standard light soy sauce. Is there a particular type of dark soy sauce I should be looking out for?

  • AAAHHHH I NEED YOU GUYS TO AMOE A BANH MI ONE I JUST MISS HOME AND I WANT TO GO IN THE KITCHEN WITH MY GRAND MAMA AND STEAL SOME OF OF FOOD LIKE WAT I WOULD DO WHEN I WAS YOUNG TOT

  • Your recipe is the best I have seen on youtube for this dish. I don’t like bell pepper so I appreciated it when you said bell pepper can be substituted with yellow onion, and I like the onion cut in about 1 inch square. A reader with the name thu Nguyen also gave out the “original” recipe that I think is also good but the tomato sauce would give a little sour taste, so I think your use of the oyster sauce is better. My mom also adds some whole or half-clove of garlic at the end.

  • I remember one time this boy was always racist to me and he would call me Chinese and things like that and then me,the boy and a teacher had a “meeting” and the teacher said tell him what you are and I said vietnamese and he said “huh” and I said it again and he said “what” and the teacher was like “ShEs ViEtNaMeSe” and I laughed a little bc she said vietnamese so wrong ����

  • Hi Marion! Once again you tantalize our tastebuds with something fresh! This dish looks intriguing, and exciting, it will be something new for my family to try!
    Thank you, once more!

  • My mouth is wateringthis look SO AMAZING hun! I am totally making this! loved seeing peeks of the new kitchen! I can’t wait to see a house tour!!!!

  • I’m glad I found you and your cooking, your food is so easy yet so refine. I love watching your videos, they always make my day ❤️������

  • I usually eat bò lúc lắc with french fries and green salad in vinegar. we can totally substitute beef with ostrich or crocodile meat:D

  • This looks so delicious..�� you always make me so hungry!!! I always want to jump through the screen and have some of whatever you’re cooking. �� Thanks for sharing I’m definitely going to try this recipe ��

  • Món bò lúc lắc của Việt Nam được dịch ra tiếng Anh là… shaking beef.. trong các nhà hàng VN tại Mỹ. Xin chịu thua mấy cậu, mấy mợ luôn. Khi nấu món này không cần phải lắc như vậy đâu. Thực ra, món bò lúc lắc được cắt thành hình vuông giống như con lúc lắc, hoặc con súc sắc khi chơi bầu cua cá cọp. Con súc sắc trong tiếng Anh là dice. Món bò lúc lắc phải dịch là…dice shape stir fried beef.

  • thank you chi, nho video cua chi, em da nau duoc Bun Bo Hue, Bo luc Lac, Thit kho trung.:)) 
    Thank you chi rat rat nhieu. em cung moi order sach day nau an cua chi. em se nhan duoc no vao chu nhat nay. i am so excited to learn to cook from your book <3 <3

  • Món bò lúc lắc phát xuất từ Ông Tám Quí, chủ nhà hàng Pháp, tên Hưng Long, tại Nam Vang vào thập niên của Thế Chiến thứ nhất. Tôi lúc đó còn chưa sinh ra nữa. Ông Tám Quí, vừa là chủ nhà hàng, vừa là đầu bếp chánh của nhà hàng nữa. Món này được xuất phát như saư:
    Vào giờ nghỉ ngơi, một bửa ông Tám Quí, gom góp lại những miếng thịt vụng được cắt ra từ những miếng thịt bò dùng để làm beef steak. Nói là vụng vì là nhỏ size, chứ không phải là thịt không ngon. Mà thật sự nó là thịt bò best quality, nhưng bị xén đi nên vụng vì nhỏ miếng. Ông cắt chúng thành từng cục nhỏ như cục lúc lắc ( dice), để nấu cho mau. Rồi ướp với muối, tiêu, chút xiú đường, và chút dầu olive. Trộn đều.
    Để nấu món này, có hành ( wedged cut), tỏi bầm, và tomato paste. Để chảo thật nóng, cho hành tỏi vào sauté thật lẹ, xong cho vào tomato paste, đảo qua cho thơm ( chừng 1 muổng canh vung tomato paste cho 200gr thịt bò, cho 1 phần ăn). Xong dổ phần thịt bò đã ướp vào xào qua cho thật lẹ. Chảo phải giữ cho thật nóng cho thịt bò chín áp mà không bị chảy nước. Xào chừng 2 phút là cho vào chừng 2 muồng grated gruyer cheese, dảo qua 1 lần xong xút ra dỉa, ganish với parsely. Ăn với xà lách, cà chua, radish (thined) trộn dầu giấm và french bread ( baguette) nóng.
    Ông làm món này để dùng bửa trưa với bạn nấu trong nhà hàng trong giờ nghỉ ngơi. Một bửa ăn cho nhanh, gọn, economic với những vật dụng đã có sẳn trong bếp. Không ngờ được mọi người ưa thích quá và lan truyền ra rộng rãi, với nhiều biến tấu đầy màu sắc, và đã đi qúa xa như bây giờ.
    Là cháu ngoại, tôi cũng rất ưa thích món này, và chỉ muốn chia xẻ cho Helen chút xuất xứ của nó thôi.
    Thử recipies mà tôi vừa chia xẻ, coi Helen nghỉ sao?

  • In Vietnam, we would add red and green bell pepper for more color, and regular onion instead of the red one. but this is the Marions version, still look tasty tho

  • Tên “BÒ LÚC LẮC’ là vì thịt bò cắt thành từng cục vuông nhỏ như cục xí ngầu (DICE in English), chứ không phải shaking như Helen nghỉ.
    Món ăn này có nguồn gốc từ một vị chủ đầu bếp, và cũng là chủ của một nhà hàng Pháp nổi tiếng ở Nam Vang ( Phnompenh bây giờ)) vào những thập niên của thế chiến thứ nhất. Món ăn có ảnh hưởng của đồ ăn Pháp. Tôi là cháu ngoại của người làm ra món ăn này. Helen có muốn biết thêm về món ăn này không?

  • The dish itself looks so rich and delicious. But what got my mouth watering was the pepper,salt, lime condiment. Mmmm Mmm. Can you do a Q&A? I have at least 8 questions

  • i was eating while listening to this and had to look up when you said bo luc lac, you pronounced it perfectly! when i hear thai sometimes i feel like it’s similar to vietnamese

  • Where I live, Bo Luc Lac is usually served with onions and bell peppers as well. Oh, and sometimes with pasta instead of rice! Is that traditional or no?

  • I love this dish. I like it best over watercress. And you can take it in a lot of directions. I’m going to make this tonight. I’ll pack it for lunch. It’s the perfect dish to show my wife I am thinking of her!

  • Just like the restaurant! Thank you for the recipe and clear instructions! However, I wasn’t able to get the meat outside crust to be crispy like the restaurant.

  • Omg! You live in Houston! Me too! I love your videos. I love how you make so many different kinds of food. And your recipes are pretty easy to follow. Can’t wait for your recipe book!

  • I made this last night and it was delicious. I was able to find black soy sauce and black vinegar (as you mention) at the local Asian grocery in Indianapolis. Instead of watercress, I used pea tips that I found. I’d never heard of them before, but they looked like watercress and it worked very well. The dish was a bit salty, but we loved it anyway. Will definitely make this again. Thanks!

  • I just made it and it’s quite nice. In case anyone’s wondering, the beef tastes like most other stir fried beef dishes such as beef and broccoli.

  • Nice recipes but most of these sauces have additives and full of sugar…. Difficult to find a chef that doesn’t use sugar in their cooking.

  • What kind/type of salt crystals are you using throughout all of your cooking recipes? It’s a very specific type of salt, which is it? THank you.

  • To the assholes that thumbs downs this womans videos..go fuck yourselves. She works hard makin tasty foods….meanwhile your lame asses wait for her to post a vid so you can ��…no one likes a hater. If you don’t like it..dont click on it.

  • Where’s the oyster sauce.. and the veggies, you just used tomatoes on the plate, they usually have lettuce or some sort of salad with pickled red onions

  • Just found out about this recipe. So similar to Filipino the recipe for beef salpicao. Instead of fish sauce, we use Worcestershire sauce though. I think same purpose, because Worcestershire sauce (which comes from fermented anchovies) provides the Umami component. Please check it out and maybe even make a video of it! <3

  • Hi Helen, I have seen Mushroom Soy, buy never bought and, do you think its a good thing to have in the store cupboard, or can I just sub with Shitake / Oyster mushrooms? cheers again for the hard work <3 K

  • This is one of my favorites to order at Vietnamese Restaurants. I just made this at home and can’t believe how easy it is! Thank you for all your recipes! Every one of the recipes of yours that I have tried, have been a success!!!

  • The whole thing looks amazing, but I just made that red onion vinaigrette on a whim and damn, that is a condiment I am gonna have on hand all the time!

  • Hi Pai! Thanks for another great recipe! Your pronunciation is really good by the way. For the marinade, my mom taught me to add a little bit of “húng lìu”, a flavoring powder (a mix of chinese cinnamon, sweet basil seeds, star anise, cloves, amomum tsao-ko, and some other spices), which is not easily found in other countries and can be substituted by Five Spice powder. It makes the dish very distinctive just by the smell:)

  • Tartare is delicious, and raw! Your argument is invalid. If you don’t like it medium-rare, too bad for you, you’re missing something tasty!