How to Make Bò Lúc Lắc (Shaking Beef) and Gỏi Cuốn (Vietnamese Summer Rolls)
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- Опубликовано: 8 июл 2024
- Test cook Lan Lam makes a childhood favorite, Bò Lúc Lắc (Shaking Beef). Equipment expert Adam Ried shares the best tools for maintaining your knives; and host Julia Collin Davison makes Gỏi Cuốn (Vietnamese Summer Rolls);
Get the recipe for Bò Lúc Lắc (Shaking Beef): cooks.io/3j7h9ax
Get the recipe for Gỏi Cuốn (Vietnamese Summer Rolls): cooks.io/3lLwdwi
Buy our winning large saucepan: cooks.io/2QQbsgK
Buy our winning electric knife sharpener: cooks.io/3aGmEs3
Buy our winning salad spinner: cooks.io/3F2FU0H
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![[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)
Why are Lan Lam's videos always so great? Love her accessible, informative and warm presentation style!!
As much as I love every person on ATK, I have to say Lan is my favorite. I can listen to her talk for hours. She so articulate and calming, yet informative. You’d think she’d be intimidating because of how knowledgeable she is but nope, make me feel like we’re friends. 🥰🥰🥰🥰
She sounds like Christina Yang on a cool and mellow day cooking at home
Props to Julia for making an effort to pronounce vietnamese so well!
love it when Lan says “I’m not Going to eat this whole plate, at least not on camera.” The best. I’d definitely scarf that down too!
Thank you Julia for doing the research and doing justice to gỏi cuốn! I usually stay away from watching non-Vietnamese people cook Vietnamese dishes, because it's hard to watch when your favorite food is misrepresented. But Julia's recipe is pretty much flawless, from the noodle preparation, to the rolling technique and the sauces, not to mention the pronunciation. I'm really impressed!
I still remember Gordon Ramsey's summer roll recipe... Oh gosh, he called rice noodles glass noodles, soaked rice paper in water for waaay too long so it came out drenched and dripping water, the whole thing was just a ridiculous mess and I died inside while watching it.
But Julia's recipe restored some faith in humanity in me.
By far, America's Test Kitchen's best presenter
More of Lan in the future, she's great. 😃
Good job on the pronunciations in the intro, Julia!
Always impressed of Julia's pronunciation of the dishes from various countries...very spot on!
I typically dislike all food/cooking shows but happened to see one of Lan's video and really enjoyed it. I have since watch a few and have even asked my wife to watch them with me. We both think she's charming and intelligent. This is the first time I've ever subscribed to a cooking video :) Can't wait to try making bò lúc lắc. Thank you!
Love Lan. Thank you for including more of her. Great episode. I really like Vietnamese food, and I'm always looking to learn more about it.
Bring on the fish sauce and watercress.
Lan is fabulous. Informative and clear. As a baby boomer, we have been eating the same American Chinese food for 70 years. We need help! If she can try to adapt those dishes to a healthier version, using authentic Asian ingredients, it would be a public service. And yes, she's not Chinese, but has an Asian palette, free from a lifetime of. tons of sugar and butter. ATK, more Lan please
I can just imagine Lan and her sister as little kids helping their mom make shaking beef. What a simple and tasty looking dish! I’ve only ever eaten it at a restaurant, but I see now that I could totally make it at home. I love the garlic clove tip too. Lan never disappoints!
That's every Vietnamese kid.
Many "foreign" dishes are home cooking in their native countries and easy to make. It's simply a matter of finding the recipes which is much easier to do with the internet than it was pre-internet.
@@violetviolet888 Not just the recipes, but many ingredients that weren't widely available (even basic household staple goods) in certain places can now be bought online.
@@aznmochibunny Depends. Many ingredients are still extremely local to certain villages for instance in China.
So glad America's Test Kitchen is finally on RUclips.
@@sandrah7512 Thanks, Karen.
Lan, we love everything you teach us to cook. Please keep the wonderful recipes coming for us..
I've been binge watching these, and Adam talking about using a bench scraper rather that your knife to move what you're cutting into a bowl, just makes me want to see him walk up behind some of the chefs on here and even just glare at them!!
I would enjoy the various cooks describing their personal knives and why they chose them. ATK has done a great job of picking the "best" with the Victorinox but it is not what you see with the "Cooking at Home" presentations. I think the individuality expressed with the knife selections would be informative and entertaining.
That echo when smashing garlic lol.
As a fellow Viet I give a thumbs up to this episode. I tend to dip the meat into the lime sauce rather than pouring over entire dish.
One of the best East/West fusion meal.... Good job, Lan & Julia. Thanks ATK!
It's so nice to see Maggi Seasoning being used! I use it at home, and grew up with it in the house. We like to put it in our soup, on our beef, and in our gravy.
Wow so unami a keeper. Goes well with the rice also.
So good in chili
Try putting a little on the ground beef when you are making a meat sauce like for spag bol
OMG Lan! Thank you for sharing that recipe, it looks delicious. Love your videos and hope to see more soon.
Watching in April 2024, I grew up on Maggi Seasoning too - that was years ago! Glad to know Lan uses it.
More family recipes from Lan please! Great to see her shine and showcase her heritage. Can't wait to try the Bò Lúc Lắc recipe.
This episode was perfect 2 great dishes, good to know info on knife sharpening and best of all Lan!
Oh my god, there was a Vietnamese restaurant in my hometown that had the BEST Bò Lúc Lắc (they called it Mimosa Steak, shout out to anyone from Louisville who remembers Cafe Mimosa). They closed down and I was devastated because no other Vietnamese restaurant in my town or state has it on their menu that I have found, so I am so, SO grateful for this video.
the way the knife glides through the onion is so satisfying
Lan, I love hearing your recipes, your personality, and your catch phrase: "it's pretty great!"
@@sandrah7512 you do realize Bò Lúc Lắc is an actual dish served in Vietnam since 1945 during the French colonization and not a modern recipe that came out like 3 years ago (2019) right?
this dish was one of the first things i ever cooked. I wish I had seen this recipe at that time but im grateful for it now as it gives me a reason to try this dish again now that im a better cook.
Damn Lan seems super nice! Great demeanor!
Thank you for the idea. Vietnamese is probably the most common food I cook however I forgot about this. Yum!
For the goi cuon. In Vietnam we use pork belly because it has some fat in it just to make sure the meat is moist and tender and for the shrimp we usually for the most case use tiger shrimp because its more crunchy and when it cook the red stripe are brighten given the best presentation on the dish. For the herbs I don't see this alot in America but there should some chives and some Vietnamese put bean sprouts and cucumber sticks in it. But you can use any veggies or herb available at the grocery stores.
It’s about freakin’ time! Way past time for Lan!
Lan, your dish looks amazing you did an excellent job explaining the cooking steps.
When people wonder why asians are thin - because they eat healthy food like this.
I think Chinese takeaways give asian food a bad name.
Traditional asian food is so diverse, full with flavour and overall healthy.
thank you for sharing your bo luc lac. My children love this dish. I do it a little different . your red rice looked very fluffy!!
There was a ship load of flavor in this episode...and the knifes are all Sharp.... Good Job.
Love Lan and the recipe!
The Bò Lúc Lắc looks amazing. I'm making this soon -- Lan is awesome.
Lan Lam is the best !!!!!!!!!!!!!!!!!
Maggi is the second most used flavoring after fish sauce.... Maggi on rice is my favorite
Im so happy to see Vietnamese food on the ATK menu!!
YAAAAY! So happy to see Asian dishes!
Lan is amazing - such a clever, knowledgeable and I will say it very good looking woman. I wish she did more vids encore bravo!
Brilliantly! Thank you!!!
Looooove Lan, that food looks incredible
Thank you Lam for the recipe!
Man, I adore this channel.
Love. Lan speaking Vietnamese
This is so wonderful and worth every step
Had to comment right away…love that you stated how much garlic to expect from 4 cloves! Thank you,
Really great episode!
This is my favorite dish to order out when I can find Vietnamese restaurant. Definitely want to try it at home
Awesome recipe , I can’t wait to try it.
Lan Lam,
I enjoy your cooking style and practical approach to recipes. Your mushroom recipe to now my go-to recipe. Please do more videos/recipes.
Thank you
That looks amazing 👏
I love it!!!!! Yummy!!!
Well Done, #ATK! Thank you for calling the inner starch of the roll *rice noodles.* Indeed, rice vermicelli is a younger comestible, also enjoyed globally!
Love love Lan
Well done ATK - I love the "at home" series, plus it's great to see so many global recipes.
love the global recipes!!
Looks so good yum.
Yum going to make this soon...
Looks delicious!
Great dishes that look so savory! That red rice is the most popular type of rice making on Mexico. Something so forgotten abroad, it Neves shows up when people present Mexican food! We do use tomato puree or fresh tomatoes, instead, and add onion to the blender.
Looks delicious
Awesome dish.
She’s so cute with her hair
Great video!!
I've got a tip to share. If you spray your measuring spoon/cup with cooking oil before you measure out a sticky ingredient such as molasses, honey, corn syrup, etcetera, then it just slides right out and nothing gets left behind and there's no scraping!
Thank you 😊
Hi Lan!! Ty !! 😊
That red rice really takes me back.
Never had red rice before. Also having fresh tomato wedges and boiled eggs goes really well with the first dish
Rất ngon
Got a $1.20 bench scraper that does the same thing. I find it easier to hold the steel flat, resting the tip end on a cutting board or drying towel. Then I can control the angle of the blade easier and less chance of hitting the cutting edge on the counter, thus not damaging either counter or knife edge.
Legit recipe!
I love water crest in soup. Vietnamese makes glorious banh.
I love watching Lan cook. She has such elegant hands.
And for someone who is of an Asian descent, she's also on the tall side. Saw a photo taken of her, Grace Young who is more Chinese and Lisa McManus together so from left to right Lisa, Grace, then Lam and Lam is the tallest with Lisa the shortest (non Asian) and Grace in between. So Lam is taller than usual for a typical Asian it seems.
Red rice is something I want to try very soon!
Lots of gatekeeping in these comments, we should just appreciate they are doing some respectful takes on Vietnamese food.
Damn that peppery salad 😍
I want to cook with Lan!
Your Bò Lúc Lắc looks very different than the one my family made growing up. Always interesting to see how other people make the same named dish.
Is it the dressing that’s different?
@@d.c.3534 My mom always put Roma tomatoes into the salad portion and also used lettuce. She used thinly sliced beef instead of chunky pieces. And I've never had red rice in my entire life.
@@thedivide3688 I've seen a couple of other videos on this dish and none had dressing. It was just the stir fried beef with a side of lettuce and tomatoes. Same with recipes I've seen on Pinterest, with the exception of one where it did include a soy sauce dip. Perhaps the variation is based on the region? The rice looks like a Spanish inspired dish. It looks good though.
@@d.c.3534 Nuoc Cham is very common dipping or dressing for this. Fish Sauce, Garlic, Lime Juice, Sugar, Sambal Oelek, & Water.
I remember onion, tomato, even celery or potato in some places. It’s basically just stir fried beef with onion, garlic, black pepper and soy sauce.
That Bò lúc lac looks SOOO good. (I didn't have the right 'a')
Could the shaking beef be a place to use baking soda as a tenderizer? Also, I have frozen meat from an annual local beef purchase, but it always releases so much moisture when cooking and makes browning tricky. Any tips to work with that reality?
It's no chore to watch Lan shimmying in the kitchen. 😇
ATK should do a tasting of different regional variations of Maggi and do two different cultural recipes using two different versions of Maggi 😃
6:47 Sultry hair flick 🥰
I💕 this show,, I've been watching it since the mid 1980's on my local PBS,, station in Sacramento, Calif.-- on sat mornings starting at 10:00am the line up was--- Yan-CAn-Cook,-- Lydias Italy-- ?????--- then America's Test Kitchen at 1:00 my Saturdays where all lined up!!!!👍👍👍🤣😂-- quite sometime later -- Martha Stewart Bakes👍-- now it comes on my phone🤗🤗,, sometimes
🤔 Yes, ATK's been on the air for a long time - 21 years - not 40+... 🙃
oh!! that's what happens when we get older! ha! I been watching for 21yrs,, then👍🤣-- thanks
Lan's dish looks great. Can I make that red rice with basmati? I don't have jasmine. And I can see substituting thinly sliced red bell pepper for the purple onion, which I despise.
I know Julia worked hard on that pronunciation, good job .
Which knife was that? The one with the blue handle
Wow impressive pronunciation of the dishes!
Seems like we could use an infrared thermometer to judge the temp of the skillet??
Maggi with the red cap is always better than the one with the yellow cap which is an imitation of Maggi. You can significantly recognize the difference, for sure! 😁😁
where can i buy that tomato paste
OH YEAH
I made this Bo Luc Lac recipe tonight for dinner with the tomato rice and it came out great!
Sharpening steels and honing steels are two different creatures. A sharpening steel is the one with very fine grooves/lines running from the tip to handle, a honing steel is perfectly smooth or polished.
Interesting that arch german Maggi made its way into Asian cooking. BTW the g is hard as in g-oose for instance
I need a hug.
Fui Yoh