Bò lúc lac (shaking beef)
A recipe from Chef Papa in the new cookbook, "Made Here"
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ICYMI, I spoke with Christoph Grosse, Elaine Mao, and Nat Belkov from Send Chinatown Love about their new cookbook, Made Here. You can read our interview here. They graciously allowed me to share a recipe from the book ahead of its launch. If you enjoy this recipe and want more, you can pre-order the book here.
Shaking beef, or bò lúc lắc, is a classic Vietnamese dish. The name describes the cooking method employed, in which the chef must vigorously “shake” the beef in a sizzling hot pan or wok. This movement ensures that the cubes of beef take on an even sear while retaining their moisture, and helps to deglaze the pan, infusing the dish’s sauce with caramelized aromatics and other pan drippings. Preparing bò lúc lắc in a ripping hot wok imparts the dish with a distinct smoky flavor, thanks to the unique shape and even heat conduction of the wok’s design. “It really makes a difference,” said John Truong, chef-owner of East Flushing’s Chef Papa.
Everyone makes it slightly differently, as all ingredients can be adjusted to a cook’s palate and personal preference. John has a soft spot for the bò lúc lắc he’s used to having in Vietnam, which is savory and utilizes a generous amount of fish sauce, whereas he has observed that American palates prefer a sweeter taste. At home, feel free to your own individual preference.
