Jump to content

Shaking beef

From Wikipedia, the free encyclopedia
(Redirected from Loc lac)
Shaking beef
Alternative namesBo luc lac
Place of originVietnam
Region or stateSoutheast Asia
Associated cuisineVietnamese and Cambodian
Serving temperatureHot
Main ingredientsBeef, cucumber, lettuce, tomatoes, red onion, pepper, soy sauce, fish sauce, and oyster sauce.
Food energy
(per 240 serving)
655 kcal (2742 kJ)[1]
Nutritional value
(per 240 serving)
Protein39 g
Fat52 g
Carbohydrate6.4 g
Similar dishesLomo saltado

Shaking beef or bo luc lac (Vietnamese: bò lúc lắc, French: bœuf lôc lac) is a Vietnamese dish that consists of beef that has been cut into small cubes, marinated with soy sauce, fish sauce and oyster sauce, then sauteed in a wok with red onion and pepper before being served on a bed of fresh lettuce with slices of tomato and cucumber. Prior to French colonization, beef was considered a luxury ingredient in Vietnam, as cows were rarely slaughtered for food and were kept as working animals to be used for labor instead. This dish was, therefore, mostly reserved for formal events, such as wedding banquets and anniversaries, although now it has become a common food.[2][3][4]

Origin and Etymology

[edit]

Shaking beef originated from the sidewalk eateries of Saigon.[5] When the dish was developed, though it used ingredients brought over by the French,[6] it also followed East and Southeast Asian culinary tradition, which calls for the meat to be cut into bite-sized cubes that can be easily handled with chopsticks and eaten without the use of cutlery.[7][8] This detail gives rise to the first possible etymology for the dish. It was basically named bò lúc lắc because the small, cubed pieces of beef resemble playing dice, which are called hột lúc lắc in Vietnam.[9][10][11]

Two other possible etymologies exist centered around the literal translation of bò lúc lắc and what lúc lắc is referring to. In the Vietnamese language, bò means “beef” and lúc lắc means “shaken” or “shaking”.[12][13] Lúc lắc could describe the constant shaking of the wok that’s needed to get every individual steak cube evenly seared on all sides, while keeping them nice and juicy on the inside.[14] Alternatively, it can be a reference to the motion of the beef cubes themselves. These diced pieces of meat are essentially “shaking” (moving back and forth) as they are tossed in the wok.[15]

Popularity

[edit]

Shaking beef is now quite popular in the United States.[16]

Cambodian lok lak

Over the years, shaking beef had also spread to neighboring Cambodia, where it is known as lok lak or loc lac (Khmer: ឡុកឡាក់), which are loanwords from Vietnamese lúc lắc.[17][18] The dish is now so widely enjoyed in Cambodia that, though it had originated in Vietnam, Cambodians still consider it one of their national dishes.[15][19] The initial Cambodian version of shaking beef consisted of high-quality steak cut into pieces and pan-seared in French butter, which stems from Indochina's French colonial past. Later, a simpler version influenced by Chinese culinary techniques emerged using cheaper cuts of beef and Chinese oyster sauce. The beef used in this version, which is the one generally eaten in Cambodia today, is cut into strips and not small cubes as is done in Vietnam.[20][21]

References

[edit]
  1. ^ "Shaking Beef: Nutrition Facts". Nutritionix. Retrieved 19 October 2023.
  2. ^ Le, Helen (2014). Vietnamese Food with Helen's Recipes. CreateSpace. ISBN 9781500529710.
  3. ^ Le, Tam (31 August 2020). "Shaken Beef". Delish. Retrieved 27 February 2021.
  4. ^ Ngo, Tristan (5 September 2018). "Bo Luc Lac - Cubed Beef". Asia Life. Archived from the original on 25 January 2022. Retrieved 27 February 2021.
  5. ^ "Cách làm món Bò lúc lắc thơm ngon, hấp dẫn". Mami Farm. 20 April 2024. Retrieved 29 November 2024. Bò lúc lắc có nguồn gốc từ các quán ăn vỉa hè ở Sài Gòn xưa. (Trans.: Shaking beef has its origins from the sidewalk eateries of old Saigon.)
  6. ^ Nghien, Phien (17 April 2017). "The Intimate Friendship for Vietnamese and French Cuisine". The Golden Spoon Awards.
  7. ^ "Nguyên liệu, tẩm ướp và hướng dẫn cách làm bò lúc lắc ngon tại nhà". Việt Giải Trí. 11 August 2021. Retrieved 29 November 2024. Thay vì ăn cả miếng steak dày của người Tây thì chúng ta đã thái miếng nhỏ nhắn, xinh xắn hơn để phù hợp với văn hóa phương Đông. (Trans.: Instead of eating whole steaks like Westerners do, we cut it into smaller, prettier pieces to suit Eastern culture.)
  8. ^ Gérard, Sabrina (24 June 2018). "Lok Lak". 196 Flavors. Retrieved 29 November 2024. Because of the use of chopsticks in Vietnamese cuisine, the steak in the bò lúc lắc is cut into pieces.
  9. ^ "Fried Rice with Shaking Beef (Cơm Chiên Bò Lúc Lắc)". Vietnamese Food Recipes. 16 September 2024.
  10. ^ Quốc, Dũng (27 December 2017). "Bò lúc lắc ngon 'xúc xắc' phố Bolsa". Người Việt. Retrieved 29 November 2024. Mà "xúc xắc" cũng chính là hình dáng của thịt bò, được xắt từng miếng nhỏ như kích thước của những viên xúc xắc (hoặc gọi là hột lúc lắc) trước khi áp chảo. (Trans.: But "dice" is also the shape of beef, cut into small pieces like the size of xúc xắc (or also called lúc lắc) before pan-frying.)
  11. ^ Trường, Thịnh (8 November 2022). "Trải nghiệm vị bò lúc lắc "chuẩn Âu" tại Lẩu Đức Trọc". Dân Trí. Retrieved 29 November 2024. Chính vì vậy mà món ăn này được đặt tên là bò lúc lắc như cách gọi lái của từ xúc xắc. (Trans.: That's why this dish is named bò lúc lắc, a play on the word xúc xắc.)
  12. ^ Livingston, Rika (24 March 2021). "Bo Luc Lac Recipe (Vietnamese Shaking Beef)". Posh Journal. Retrieved 13 April 2023. Bò Lúc Lắc is a famous Vietnamese beef stir fry. In the Vietnamese language, bo means beef, and Lúc Lắc means shaken.
  13. ^ Trinh, Philippe (4 November 2024). "Bo Luc Lac - Vietnamese Shaking Beef Recipe". Whiskey and Booch.
  14. ^ Beiser, Alpana (23 July 2022). "Bò Lúc Lắc (Vietnamese Shaking Beef)". GypsyPlate.
  15. ^ a b Gérard, Sabrina (24 June 2018). "Lok Lak". 196 Flavors. Lok lak is so popular in Cambodia that you could think it is originally from there, but it actually comes from Vietnam, where it is called bò lúc lắc. Bò means "beef" and lúc lắc means "stir" or "shake". This term evokes the movement of the diced meat in the wok.
  16. ^ Du, Becca (9 January 2023). "Traditional Vietnamese Shaking Beef (Bo Luc Lac)". Cooking Therapy. Nowadays, [shaking beef]'s served all over Vietnam and is also popular in the US.
  17. ^ Chorm, Evan (10 December 2018). "Khmer Food Terms and Etymologies". Angkor - Cambodian Food.
  18. ^ Palme, Inga (6 June 2024). "Beef Lok Lak – the Cambodian national dish". Visit Angkor. Retrieved 29 November 2024. It is said that the name lok lak goes back to the Vietnamese bo luc lac, which means "shaking meat".
  19. ^ Emmerson, Miranda (2014). Fragrant Heart. Summersdale. ISBN 9781783720545. The classic Khmer dish loc lac (shaking beef) derives from the Vietnamese standard thit bo luc lac, yet in Cambodia it is regarded proudly as a home-grown national dish.
  20. ^ Parkinson, Charles (1 April 2016). "Meet the London Chef Serving Cambodian Dishes That Escaped a Genocide". Vice. Retrieved 24 November 2020.
  21. ^ Gérard, Sabrina (24 June 2018). "Lok Lak". 196 Flavors. Retrieved 29 November 2024. Beef is cut into strips in Cambodia unlike in Vietnam where it is diced.
Stub icon

This article about Vietnamese cuisine is a stub. You can help Wikipedia by expanding it.

Retrieved from "https://en.wikipedia.org/w/index.php?title=Shaking_beef&oldid=1261462752"