Bo Luc Lac
“Cubes of tender beef marinated in fish sauce, soy and oyster sauce, then seared hard and fast in a screaming-hot wok with onion and pepper. Served over watercress or lettuce with tomato and cucumber, and a lime-salt-pepper dip on the side.”
Where it comes from
Born in the sidewalk eateries of Saigon; the name luc lac ('shaking') refers to tossing the wok to sear every face of the cube. Beef was once a luxury, so the dish marked celebrations.
On the plate
Each cube is crusted and savory outside, juicy and pink within, slicked with a buttery soy-fish-sauce glaze. The cool, peppery watercress and the bright lime dip cut straight through the richness.
How it works
A very hot wok and uncrowded cubes drive the Maillard reaction for a deep crust while the short cook time keeps the interior rare. Sugar and butter in the sauce caramelize into a glossy coat.
Variations
Served with rice (com bo luc lac) or as a French-style steak frites; some cooks finish with red wine or balsamic
On the Palate
Ingredients
Serves 4
How it's made
8 steps · Show ↓12 min active · 30 min waiting
How it's made
8 steps · Show ↓- 18 min
Cut beef sirloin or tenderloin into large 3 cm cubes.
- 230 min
Marinate the cubes in fish sauce, oyster sauce, soy sauce, sugar and garlic for at least 30 minutes.
- 32 min
Heat a wok until smoking, add oil, and sear the beef in a single layer without crowding.
- 43 min
Shake and toss the wok to brown all sides while keeping the centers rare.
- 52 min
Add wedges of onion and bell pepper and stir-fry briefly to keep them crisp.
- 61 min
Splash in a little extra sauce and a knob of butter, tossing to glaze.
- 73 min
Arrange watercress, tomato and cucumber on a plate and pile the beef on top.
- 81 min
Serve with a lime, salt and pepper dipping mixture and steamed rice.
