Make your own Vietnamese shaking beef at home with our low fodmap bo luc lac recipe; one of the tastiest beef cube recipes out there!
Vietnamese shaking beef, also known as bò lúc lắc, is a delicious and simple to make meal I first discovered on my trip to Ho Chi Minh City and Mui Ne.
Very, very similar to the Cambodian recipe for beef lok lak (I personally can’t see any difference, but I bet the locals do!) it’s made up of marinated beef and fresh vegetables, served with a side of noodles or rice and a salad.
Why is it called shaking beef?
Bò lúc lắc is also known as shaking beef because in order to make sure the meat is cooked evenly you must constantly shake and stir the beef while cooking.
We love a good cooking class when we travel, so during our stay at the Victoria Phan Thiet hotel in Mui Ne (one of my all-time favourite hotel stays) we took a beachfront cooking class from the hotel’s head chef.
We were able to choose whatever dish we wanted to learn how to cook, and because I’d enjoyed it so much during our trip, I asked to be shown how to make bo luc lac at home.
Below is the recipe we learnt from this class, which over time I have tweaked to fit the low fodmap diet restrictions I have to stick to in order control my IBS. It’s super tasty in this form, but I’ll also includes notes on what other ingredients you can add in if not sticking to a low fodmap diet, so you can enjoy it in its original form….
Going on holiday or even out for a day trip can cause quite a few issues for people living with IBS. We take a look at a range of low fodmap snacks that can help you stay symptom-free.
Low fodmap bo luc lac ingredients
(Serving size: 2 people)
- 600g cubed beef
- ¼ fresh chilli (if you’re not affected by spicy food)
- Red pepper
- 1 carrot
- Cooking oil
- Rice or noodles of choice (we recommend jasmine rice)
Luc lac marinade ingredients:
- 1tbs fish sauce
- 1tbs light soy sauce
- ½ tbs oyster sauce
- ½ tbs peanut oil
- ½ tbs garlic infused oil
- 2 greens of spring onions
Discover our ten tips for travelling on the low fodmap diet.
Low fodmap bo luc lac cooking instructions
Firstly, create the luc lac sauce, or marinade, by putting together the fish sauce, soy sauceand oils into a bowl. If not following the low fodmap diet change out the garlic oil for two crushed garlic cloves.
Thinly slice the green part of the spring onions and carrot and then chop up the red pepper into chunks. Pop all these into the bowl along with the beef. Cover thoroughly in the sauce then set aside to marinade – preferably overnight, but for at least one hour.
Set your rice cooking while you thinly slice the chilli then put your choice of cooking oil into your wok (you can use any type but we go with garlic infused oil as we love the flavour) and heat using a high heat.
While the oil is getting up to temperature, chop your fresh tomato into wedges and slice your cucumber, popping these onto your plates along with the watercress. (If you’re not on the low fodmap diet you can also add some red onion wedges to this side salad.)
Once the oil is smoking add your beef and vegetables to the wok, along with the chilli. Cook for just 2-3 minutes – you want to ensure the beef stays tender in the centre so it’s full of flavour and not too chewy. While cooking, constantly shake the wok to keep the beef moving and ensure all cubes cooked evenly.
Transfer the bo luc lac to your plates, along with the rice, and you’re ready to eat!
Nuoc Cham – a basic Vietnamese dipping sauce
Many Vietnamese dishes, including bo luc lac, are often served with nuoc cham, a dipping sauce. Traditionally this is made from lime juice, fish sauce and garlic, meaning it’s sadly high fodmap. However, I have found this great low fodmap recipe for nước chấm, which replaces the garlic with fresh, chopped ginger. I personally add in a little garlic infused oil too, to make this super tasty dipping sauce that’s fodmap friendly!
Make it easier to pretend you’re in Vietnam with Karis’ favourite salad, Bún gà – it’s fresh and fragrant, and super easy to make.
Bo Luc Lac Recipe- pin for later!
We’re planning on publishing more recipes from around the world in the coming months; if there’s anything in particular you’d like to see us cover please do let us know in the comments below.
Main image: Photo by Chung Chu on Flickr.