Test cook Lan Lam makes a childhood favorite, Bò Lúc Lắc (Shaking Beef). Equipment expert Adam Ried shares the best tools for maintaining your knives; and host Julia Collin Davison makes Gỏi Cuốn (Vietnamese Summer Rolls);
Get the recipe for Bò Lúc Lắc (Shaking Beef):
Get the recipe for Gỏi Cuốn (Vietnamese Summer Rolls):
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Why are Lan Lam's videos always so great? Love her accessible, informative and warm presentation style!!
She’s so cute with her hair
Thank you Lam for the recipe!
This episode was perfect 2 great dishes, good to know info on knife sharpening and best of all Lan!
Legit recipe!
Thank you Julia for doing the research and doing justice to gỏi cuốn! I usually stay away from watching non-Vietnamese people cook Vietnamese dishes, because it's hard to watch when your favorite food is misrepresented. But Julia's recipe is pretty much flawless, from the noodle preparation, to the rolling technique and the sauces, not to mention the pronunciation. I'm really impressed!
I still remember Gordon Ramsey's summer roll recipe… Oh gosh, he called rice noodles glass noodles, soaked rice paper in water for waaay too long so it came out drenched and dripping water, the whole thing was just a ridiculous mess and I died inside while watching it.
But Julia's recipe restored some faith in humanity in me.
ATK HELLO, THESE 2 TREATSLOOK DALE FOR ME THANKS 🇺🇸🇺🇸🇺🇸🇺🇸
Lots of gatekeeping in these comments, we should just appreciate they are doing some respectful takes on Vietnamese food.
Lan is fabulous. Informative and clear. As a baby boomer, we have been eating the same American Chinese food for 70 years. We need help! If she can try to adapt those dishes to a healthier version, using authentic Asian ingredients, it would be a public service. And yes, she's not Chinese, but has an Asian palette, free from a lifetime of. tons of sugar and butter. ATK, more Lan please
I've been binge watching these, and Adam talking about using a bench scraper rather that your knife to move what you're cutting into a bowl, just makes me want to see him walk up behind some of the chefs on here and even just glare at them!!
What’s the maker of her knife?
Looks so good yum.
Maggi is pronounced Maggie and not Mar-gi
A shame that we have to pay for the recipe
I've got a tip to share. If you spray your measuring spoon/cup with cooking oil before you measure out a sticky ingredient such as molasses, honey, corn syrup, etcetera, then it just slides right out and nothing gets left behind and there's no scraping!
Could the shaking beef be a place to use baking soda as a tenderizer? Also, I have frozen meat from an annual local beef purchase, but it always releases so much moisture when cooking and makes browning tricky. Any tips to work with that reality?
Wow impressive pronunciation of the dishes!
I made this Bo Luc Lac recipe tonight for dinner with the tomato rice and it came out great!
Dang it. This recipe isn’t in the latest ATK cook book ☹️
For the goi cuon. In Vietnam we use pork belly because it has some fat in it just to make sure the meat is moist and tender and for the shrimp we usually for the most case use tiger shrimp because its more crunchy and when it cook the red stripe are brighten given the best presentation on the dish. For the herbs I don't see this alot in America but there should some chives and some Vietnamese put bean sprouts and cucumber sticks in it. But you can use any veggies or herb available at the grocery stores.
That Bò lúc lac looks SOOO good. (I didn't have the right 'a')
the way the knife glides through the onion is so satisfying