Shaking beef: Difference between revisions
→Cambodian version: This dish is a Vjetnamese dish. Tags: Mobile edit Mobile web edit |
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==Cambodian version== |
==Cambodian version== |
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[[File:2016 Phnom Penh, Kambodżański Lok Lak (02).jpg|thumb|left| |
[[File:2016 Phnom Penh, Kambodżański Lok Lak (02).jpg|thumb|left|]] |
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In [[Cambodia]], shaking beef is known as Lok Lak and often considered a national dish. The original Lok Lak uses high-quality steak cut into cubes and pan-seared in French [[butter]] which stems from Indochina's French colonial past, while a simpler version influenced by Chinese culinary techniques uses cheap cuts of beef and Chinese [[oyster sauce]].<ref>{{cite magazine |title=Meet the London Chef Serving Cambodian Dishes That Escaped a Genocide |last=Parkinson |first=Charles |date=April 1, 2016 |url=https://www.vice.com/en/article/3d4yjj/meet-the-london-chef-serving-cambodian-dishes-that-escaped-a-genocide |magazine=[[Vice (magazine)|Vice]] |accessdate=November 24, 2020}}</ref> |
In [[Cambodia]], shaking beef is known as Lok Lak and often considered a national dish. The original Lok Lak uses high-quality steak cut into cubes and pan-seared in French [[butter]] which stems from Indochina's French colonial past, while a simpler version influenced by Chinese culinary techniques uses cheap cuts of beef and Chinese [[oyster sauce]].<ref>{{cite magazine |title=Meet the London Chef Serving Cambodian Dishes That Escaped a Genocide |last=Parkinson |first=Charles |date=April 1, 2016 |url=https://www.vice.com/en/article/3d4yjj/meet-the-london-chef-serving-cambodian-dishes-that-escaped-a-genocide |magazine=[[Vice (magazine)|Vice]] |accessdate=November 24, 2020}}</ref> |
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Revision as of 12:34, 9 June 2023
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| Place of origin | Vietnam |
|---|---|
| Region or state | Vietnam |
| Serving temperature | Hot |
| Main ingredients | beef, cucumber, lettuce, tomatoes, red onion, pepper, and soy sauce. |
Shaking beef or Bo luc lac (Vietnamese: bò lúc lắc), (French: bœuf lôc lac) is a 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; the dish was therefore mostly served at formal events, such as wedding banquets and anniversaries,[1] although now it has become a common food.[2] Before French colonization, cows were only used for manual labour and were working animals.[2][3]
Etymology
In the Vietnamese language, bò means "beef" and lúc lác means "shaken".[4]
Cambodian version
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In Cambodia, shaking beef is known as Lok Lak and often considered a national dish. The original Lok Lak uses high-quality steak cut into cubes and pan-seared in French butter which stems from Indochina's French colonial past, while a simpler version influenced by Chinese culinary techniques uses cheap cuts of beef and Chinese oyster sauce.[5]
See also
- Lomo saltado, a beef stir-fry of the chifa (Chinese-Peruvian cuisine) tradition.
References
- ^ Helen Le (2014). Vietnamese Food with Helen's Recipes. Helen Le. ISBN 978-1-500-52971-0.
- ^ a b Le, Tam (31 August 2020). "Shaken Beef". Delish. Retrieved 27 February 2021.
- ^ Ngo, T. (2018, September 5). Bo Luc Lac - cubed beef. Asia Life. Retrieved February 27, 2021, from https://www.asialifemagazine.com/vietnam/bo-luc-lac-cubed-beef/
- ^ Rika (March 24, 2021). "Bo Luc Lac Recipe (Vietnamese Shaking Beef)". Posh Journal. Retrieved April 13, 2023.
Bò Lúc Lắc is a famous Vietnamese beef stir fry. In the Vietnamese language, bo means beef, and Lúc Lắc means shaken.
- ^ Parkinson, Charles (April 1, 2016). "Meet the London Chef Serving Cambodian Dishes That Escaped a Genocide". Vice. Retrieved November 24, 2020.
External links
- Chef Nite Yun prepares black pepper beef in an electric induction wok. 6 May 2021. East Bay Community Energy via YouTube
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