Vietnamese Shaking Beef - Marion's Kitchen
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- Опубликовано: 14 июн 2019
- My guide to the ultimate Vietnamese Shaking Beef recipe. Bò lúc lắc is a classic Vietnamese beef recipe and famous for a reason...the tender chunks of beef are flavoured with an intense marinade and dipped into chilli pepper and lime salt.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients. 
Хобби
![[ENG CAP] BÒ LÚC LẮC - Bí quyết Nhà Hàng -Vietnamese Shaking Beef Restaurant Style Recipe](http://i.ytimg.com/vi/c_J_4gR5dhE/mqdefault.jpg)
"Just before you think you might need to call the Fire Department..." I love you so MUCH!
My employer is Vietnamese, this is one of my favorite dish...
This dish is way underrated because of its simplicity. It would have been originally called Bò Xúc Xắc (or Diced (xúc xắc means dice) Beef (bò) in English). Interestingly, somehow over the years it has become Bò Lúc Lắc (to budge / shake) and Bò Lúc Lắc has also become a commonly accepted name, perhaps this is due to the action of shaking the pan while frying the beef. Never mind the name, you just know this dish is so yummy and the flavour is explosive
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~
Thank you so much Alvin :-)
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!
Bò lúc lắc!! Yummmm
Oh yay! I've been waiting for your video all day Marion. Have a fantastic day!
Wow! your cooking, your articulate commentary. Can't find the words. Thank you so much.
My family has two recipes for this, one with fried potato and one just like this, but both have butter added at the end. It makes a big difference.
I love your way of cooking. Perfectly delish........
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!
Absolutely delicious, thanks for the recipe Marion!!
Seriously thank you so much for this recipe. Its so easy and delicious. Ive made it multiple times and it's always a winner ❤️❤️
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.😊
This dish definitely has my tastebuds going wild...thank you Marion..
i always love the way you are cooking and the presentation,...
Wow... the look of that dish is so beautiful and delicious 😍 i love it so much and your video, ma'am! 👍
I love your videos very inspiring and the way you whisper like "am about to tell you a story you'll never forget" 💕
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.
Thank U Marion ,all your recipe I've tried were so yummi.thank U.I gonna try this too
Gift for my partner this coming father's day
Oh I love this food 😍. I served it with jasmine rice, unforgettable taste. It really fantastic 👍
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
You make cooking look so elegant. I’m a new subscriber, and I’m going to definitely try your recipes!
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!
Awesome! Thanks for letting me know you enjoyed it :-) And your brand of soy sauce might differ to mine in terms of sodium level, so try using a little less :-)
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.😂😂👌🏻
Looks soooooo so good
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 😊
Omgosh Bo Luc Lac is one of my favourite Vietnamese stir-fry dish 😋
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. 🥰😋
LOL. I hate when I watch cooking videos on an empty stomach! Hangry is totally a thing! 😅
Marion's Kitchen it’s so real! 🥵
Delicious! Another amazing dish xz
The salt, pepper and lime dip is such a great idea! I love this recipe!
Pinky Johns it’s a vietnamese thing. We eat alot of food with salt pepper lime dips.
Yep, Vietnam has one of the best peppers in the world and a major exporter. Hence, the vietnamese people eat everything with pepper.
Delicious thank you for your videos. 🌷👍🌷❤👏
Yum, yum, yum. I have to try this. Thank you Marion. Love to Noi too! :)
Looks so 😋 delicious. 😍😍😍
That presentation aaaarrrggghhh 😍🥩🥰 they say the eyes eats before the mouth tastes ✨
Great video as always. I just cooked it amd my beef come out tough. How can I make it tender? Thank you.
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 ❤️💯👏🏻
Oh that's so kind of you to say! Thank you!
I love your cooking channel 🥰😘
What is the brand of your wok? it looks seasoned perfectly. thanks
Nice recipe
Like and new suscriptor 👍👍👍
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
Mouthwatering!!!
hi lovely i just had supper but guess what 'watching u making am hungry AGAIN!' : )
great piece of meat. Excellent earrings. Great style. Excellent recipe. Job well done Marion.
I always wonder whether the uncooked meat inside that gives the tenderness of the beef.
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
Does the meat get cooked well or its different
Hi Marion, I love your videos especially as you make the food extra hot & spicy. Are your products available in Europe?
LOVE LOVE LOVE your videos.Can. you please make a Filipino dish.Would love to see your interpretation of it=)
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
@B Ball Well yes, Im from the Southern, in Saigon people would prefer salt and pepper more than side sauce
@Đặng Diệu Quân I think the bell pepper is more of a chinese flavour. I hardly see vietnamese use bell pepper in anything. Also red onion is actually sweeter than white so, using red is a good choice imo. But I think she's missing butter at the end.
is it lime salt ang pepper for the dip?
Easy quick and delicious what is not to love here?
I love onions with beef!
ummm...no. no no no to beef. #veganizeyou
Wow!!!
yummy👍
Yummy
add some red and green bell pepper and you have the perfect traditional shaking beef aka bò lúc lắc
Can we use any other mor affordable cut of beef? Awesome channel by te way, I love your work :)
I seen a recipe saying to use rib eye, tenderloin or sirloin... I might try the sirloin, cooked quick it would still be tender. Can't quite afford this cut of beef, myself!
Yesssssssssssss!!!!!!!
hello, I just wanna clarify something, are you following the measurement of the ingredients listed on the recipe?As I am watching this the video it seems like the quantity of the ingredients specially those liquids are more than the quantity of the listed below of the recipe.One example is the soysauce,,it looks like the soysauce is not only 1tbsp but its more than 1 tbsp as your pour it on the video.Thanks!
Where does the “shaking” come from? Looks delicious!
Think it comes from shaking the pan while it cooks'.
Marion stired that beef instead of shaking it but the result is quite the same
Mikey D Shaking beef is a translation from the original name bò lúc lắc done by Vietnamese American restaurant owners in US. Bò means beef . Lúc lắc in Vietnamese means to shake or to move side by side but I think the beef form cut looks like a dice which is xúc xắc in Vietnamese. Southern Vietnamese changed to lúc lắc for easier pronunciation. As a Vietnamese I believe in the second theory because it makes more sense. A lot of Vietnamese Americans are not fluent in Vietnamese language and they grew up in US so they sometimes interprete it incorrectly.
From where I live I cant get watercress, so what can I substitute?
Risala Ahmed my parents just use lettuce and cucumber
@@thisiskittah Thank you for the reply :)
I looooovvveeeeeee iiitttt
What would u have with it?
Hi Marion, love the look of this. But by dark soy do you mean Chinese dark soy or kecap manis?
Hi Tris, here in Bangkok the most common dark soy sauce is what's called locally, 'sweet black soy'. I would say it's closer in texture and flavour to kecap manis, which is simply the Indonesian version of the same thing. But the thinner Chinese-style dark soy sauce is usually interchangeable in my recipes as I only usually use a little bit for colour rather than flavour. Where the type of dark soy is critical though, I'll let you know in the video :-)
Thanks! We've got both here in Sydney so I'll try it out.
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.
Sea salt flakes. A good brand is Maldon.
Thank you!!!!!
Where are you glasses from!?! Seriously been looking for a pair like yours!!
German Mendoza they’re from Retro Super Future and the style is ‘ciccio’ 😊😊😊
@@Marionskitchen Thank you so much!! Looking for them now :D
Is that dish similar to saigon beef? I'm searching for that reciept but without success.
I'm am eating saigon beef in a local asia restaurant and I love it but the owner keeps the reciept as a secret :-/
thanks and greetings from Vienna.
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?
Here in Bangkok the most common dark soy sauce is what's called locally, 'sweet black soy'. I would say it's closer in texture and flavour to kecap manis, which is simply the Indonesian version of the same thing. But the thinner Chinese-style dark soy sauce is usually interchangeable in my recipes as I only usually use a little bit for colour rather than flavour. Where the type of dark soy is critical though, I'll let you know in the video!
@@Marionskitchen thank you so much! I've made your sticky beef ribs, sichuan sesame noodles, mi goreng, peanut chicken noodles, black pepper beef, chow mein and wontons in past month and everyone has absolutely loved them. Can't wait to try this and three cup chicken next.
And slathered everything in coconut sweet chilli now since the sauces launched in Australia 😂😂😂
Whoa! What a lucky bunch of friends and family you have James! That's an awesome list of dishes right there. And so happy you've been enjoying my Coconut Sweet Chilli! Thank you so much for trying it out :-)
Can you make the Cambodian version of Lok Lak please?
will this dish work well with a cheaper cut of beef?
how about tofu?
You might want to try the Chinese restaurant trick of tenderising cheaper cuts of beef with baking soda (bicarbonate of soda). There're lots of recipe guides on the 'net, but it's basically mixing the thinly cut slices with bicarb with or without water added. Then a waiting period, rinsing off the beef and patting it dry before proceeding with the rest of the recipe. It's a bit of a palaver, but definitely budget-saving. I used a similar method with commercial meat tenderiser + cheap rump steak when my student budget wouldn't run to fine fillet steak but wanted a tender beef stir-fry!
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
Well, I can't make this living in an apartment. The fire department will be coming out with all that smoke. 😢
🤤🤤🤤❤️❤️❤️
Great recipe, remove the vinegar and you got my dad's recipe.
Hi Marion can u please make cambodia fish Ahmok
Eraser Lover Cambodian’s Fish Amok is delicious!
wait a minute... regular pantry ingredients...... checking my ref.. I'm cooking with you marion
I'm using loin.... nom nom nom... can I?
I only have 10 minutes to marinade marion. hahahah
omg, watercress leaves.... Mall opens at 10 AM marion... I only have basil!!!!!
The video's done. And I'm still marinating.. ughhhh!!!!
I order this in restaurants with tomato sauce fried rice
Vietnamese Shaking Beef ha haha😝😝😝thank you
Mm should have grated the garlic into the marinade
Marion, your "cambodian lok lak" is actually more accurately Vietnamese Shaking Beef than whatever this is. The dish originated in vietnam and due to proximity and french colonization, was brought to cambodia as well. To be more accurate french inspired "both" (they're they same) of these dishes. Because they are the same I find it strange each of your recipes came out so different. In this video the dish is very saucey, where it's supposed to be much more like your "cambodian lok lak" video. Another key difference is that this beef you cooked here is missing the typical char and sear of Bo Luc Lac.
Too much sauce added. Too watery and while waiting for the sauce to thicken down your meat is already steamed and well done. It's the medium rare that makes the beef tender. You don't add extra sauce unless you want to immediately add noodles or lots vegetables to absorb it.
I think so too because this is meant to be a dry wok tossed shaking😃recipe !
Vietnam esensial Bo Lac Lac
What if we cant find fish sauce? Do you have a recipe?
Gina F soy sauce is fine too
No fish sauce, just need soy sauce for this dish
Bo luc lac
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
Flank is great. Ribeye is a good cut for this too
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.
One doubt ..Is ur beef cooked??..I thought they need to be cooked for so long
Help. I miscalculated when to call the fire dept and my house is on fire 😭😭😭
What are we having for dinner? Sodium...lots of sodium
serving a dish with a slice of lime included is not stand for VietNamese culinary. Seems more like Thaifood you talking about.
I'm Viet. A lime next to salt and pepper is pretty standard. You might be Northern Vietnamese eating differently from Southern Vietnamese. Restaurants where I live always give a wedge of lime with salt and black pepper whenever I order the shaken beef.
Yo, her make up artist or lighting technician needs a talking to