Shaking Beef

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, although now it has become a common food. Before French colonization, cows were only used for manual labour and were working animals.

Shaking beef

Alternative names	bo luc lac
Place of origin	Vietnam
Region or state	Vietnam
Associated cuisine	Vietnamese and Cambodian cuisine
Serving temperature	Hot
Main ingredients	beef, cucumber, lettuce, tomatoes, red onion, pepper, and soy sauce.
Food energy (per 240 g serving)	655 kcal (2742 kJ)
Nutritional value (per 240 g serving)	Protein 39 g g Fat 52 g g Carbohydrate 6.4 g g
Similar dishes	Lomo saltado
Media: Shaking beef

In the Vietnamese language, bò means "beef" and lúc lác means "shaken".

 

In Cambodia, shaking beef is known as lok lak or loc lac (Khmer: ឡុកឡាក់) and often considered a national dish even though the dish originated in Vietnam. 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.