Bò lúc lắc

Bò lúc lắc (sauté diced beef) is a French-inspired Vietnamese dish that consists of beef sauteed with cucumber, lettuce, tomatoes, red onion, pepper, and soy sauce. The beef is cut into small cubes the size of playing dice (hột lúc lắc) before being sauteed. Beef used to be a luxury ingredient in Vietnamese cuisine, therefore the dish was mostly served at formal events, such as wedding banquets and anniversaries.[1] Nowadays, it has become a common food.

Bò lúc lắc

In the USA, it is often called "shaking beef", which is the literal translation of the Vietnamese name and refers to part of the cooking process.

Cambodian version
Beef lok lak with rice

Bò lúc lắc is also part of the Cambodian cuisine where it is known as beef lok lak (Khmer: ឡុកឡាក់សាច់គោ, lok lak sach kor) and often considered a national dish. It could have entered Cambodian cuisine during the Vietnamese colonization of Cambodia from 1834 to 1867 or afterwards when both Cambodia and Vietnam were part of the French Indochina.[2] Lok lak sach kor is beef with pepper sauce on top of lettuce, tomatoes and raw onions. The version with cheap cuts of beef and Chinese oyster sauce was influenced by Chinese culinary techniques. The original lok lak used high-quality steak fried with French butter which stems from Indochina's French colonial past.[3]

See also
  • Lomo saltado - A similar but unrelated dish of the Chifa (Chinese-Peruvian cuisine) tradition.

References
  1. Helen Le (2014). Vietnamese Food with Helen's Recipes. Helen Le. ISBN 9781500529710.
  2. Carter, Terence. "Beef Lok Lak Recipe – Cambodian Pepper Beef with Kampot Pepper". Grantourismo Travels. Retrieved November 24, 2020.
  3. Parkinson, Charles (April 1, 2016). "Meet the London Chef Serving Cambodian Dishes That Escaped a Genocide". Vice. Retrieved November 24, 2020.


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