Bò Lúc Lắc is one of the great classics of Vietnamese cuisine: tender caramelised beef cubes served on a crunchy salad. A dish that combines freshness and intensity.
Ingredients — serves 4
- 600 g beef (sirloin or rump)
- 3 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp sugar
- 3 garlic cloves
- Lettuce, tomatoes, red onion
- Dressing: lime juice, salt, pepper, oil
Method
- Marinade: Cut beef into 2 cm cubes. Mix oyster sauce, soy sauce, sugar and minced garlic. Marinate beef for at least 30 minutes.
- Salad: Arrange lettuce, tomatoes and red onion on plates.
- Cooking: Stir-fry beef in small batches over very high heat, 1-2 minutes to caramelise.
- Plating: Place beef over salad. Drizzle with lime dressing.
Inspiration d'Asie tip
The secret of Lúc Lắc lies in cooking at very high temperature in small batches — never more than 200 g at a time. Overcrowding the pan steams the meat instead of caramelising it. A cast-iron pan or very hot wok gives the best results.