How to Make Bò Lúc Lắc (Shaking Beef) and Com Do (Red Rice)
Test cook Lan Lam makes a childhood favorite, Bò Lúc Lắc (Shaking Beef).
Get the recipe for Bò Lúc Lắc (Shaking Beef):
Get the recipe for Com Do (Red Rice):
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Maggi!!! on every table in Austria in the1970-90!
I’ve made this now multiple times. Great recipe
So delicious 😋 Nicely prepared and presented 💕 Can't wait to try 🧡 love from Chicago USA
Yum!
I just made this. It came out exactly as I remembered from a good Vietnamese restaurant! And it’s not difficult!
is there an episode about vietnamese pho?
I like her
I like to use the tenderloin instead.
I like this recipe. I also like the cutting board in this video. Can you tell me its brand and dimensions? Thanks
That was awesome!
Can you make wor shu opp?
She's great
Looks very Yummy .. Thanks ..
What did you mean that you want the sauteed rice to get "opaque"? It's opaque to begin with. Did you mean "translucent"?
I need to make this again
I’m loving that ATK is incorporating more Asian recipes into the program. I support more Asian recipes and more Lan.
YUM, YUM, YUM !
If you can't get watercress, arugula would be good too. 💜💜💜💜
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Great video, Lan!! Love seeing your content here on ATK. Also need to hear you on the Proof podcast also!
What is the brand name of that knife
James Bond would approve. Shaken not stirred.
I thought the seasoning, Magi, was pronounced like the name, Maggie. It is, at least, among Filipinos.
Thanks so much for making this video! I’m from Houston so I’m very familiar with Vietnamese cooking! 🙂
Can’t wait to make this! 😃😃
Glad to see Lan making Vietnamese food. She should definitly do more Vietnamese recipes
I love Lan Lam's videos. I can't get watercress around here — none of the grocery stores carry it. To get the peppery taste, I may have to use slightly blanched mustard greens.
bo you luc lac such a com do
I thought adding the oil to tell you the pan was hot enough was wasteful and unnecessary.
I can't wait to make this!!!
I saved this dish. Looks so yummy!
Cooked today certainly full of flavors. Lan you are amazing. My family loved it.
That looks amazing! Thanks Lan 🙂
Excellent instructions for this somewhat eclectic Franco-Vietnamese recipe, which is a delicious umami bomb and has the added attraction of a range of toothsome textures. My French-Vietnamese husband, who is (lucky for me!) a gourmet chef, cooks it often at home. It is a favourite supper dish of our two sons.
You're awesome… Lan!
Maybe I can make this to surprise my Vietnamese in-laws…🤔🤫
Who can afford beef these days?
very interesting…. My wife is Vietnamese and she makes it different. I'm sure it's different in many areas of Vietnam though. Good stuff!
That looks delicious!
This was her best video yet thank you so much
Bo Luc Lac is my jam!!!
Well done. Lan Lam. This dish sounds/looks amazing.
hoan hô
that really looks good! there's a nearby vietnamese place that's pretty good. i might try it there first to see what i think. you just can't go wrong with sirloin and extra umami though!
i had a 73 y/o vietnamese neighbor about 10 years ago. got to know the family pretty well. LOVED the cooking!! fish sauce, all if it – i was all in! i just ate whatever they gave me – it was all good.
in return, i'd offer stuff out of my smoker.
Vietnamese food is so underrated. This looks great.
Fantastic
What is that kitchen tool used to measure out the tomato paste?
That knife is SHARP!
Isn't it "shaken beef"?
Love the Lan!
Bravo to the cooks and production team for doing such a great job with the production that I almost forgot that the "at home" format was due to the pandemic! The solo format does make it feel more intimate and "at home"!