Xu Hướng 12/2022 # Shaking Beef (Bo Luc Lac) Recipe / 2023 # Top 13 View | Raffles-hanoi.edu.vn

Xu Hướng 12/2022 # Shaking Beef (Bo Luc Lac) Recipe / 2023 # Top 13 View

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Nutritional analysis per serving (4 servings)



66 grams


22 grams

saturated fat;

3 grams

trans fat;

36 grams

monounsaturated fat;

5 grams

polyunsaturated fat;

22 grams


4 grams

dietary fiber;

13 grams


45 grams


968 milligrams



Beef In Wild Betel Leaf Recipe (Thit Bo Nuong La Lot) / 2023

Fragrantly seasoned grilled rolls of beef wrapped up in wild betel leaf ( lá lốt) are a favorite Vietnamese snack that’s great with cold beer or white wine. When the rolls are cooking, the perfume of Piper sarmentosum is mesmerizing and fills the room. Shiny on one side and matted on the other, the soft, pliable leaves don’t have much character until heat is applied to them, at which point they release their sweetly spicy, incense-like fragrance. (Many recipes suggest substitute grape leaves but what’s the use? Those leaves are devoid of the fragrance that these have and that’s the beauty of this special ingredient!)

Lá lốt (“lah loht”) is sold at many Vietnamese and Chinese markets on Styrofoam trays. Look for ones with healthy green color on the leaves. The heart-shaped leaves are shiny on one side and matted on the other. A few holes here and there are okay. Once home, snip off the bottom ½ inch of stem and put the leaves in a small container partially filled with water. Loosely cover with a plastic bag and refrigerate for up to four days. I’ve found that this is the best way to keep them fresh and perky.

My husband, Rory, loves beef in lá lốt and my mom taught him a nifty, old-fashioned trick for rolling them up. Instead of skewering the rolls to hold their shape and to grill them, she dispenses with the skewers and uses the leaf stem to secure the roll in place. She then broils them in the oven. No burnt up bamboo skewers to deal with. Rory is now our family’s master of making these rolls. “Even a white guy can do this,” he says.

There are two seasoning options here. You can play with it by mixing up the seasonings first, tasting it and making any adjustments before adding the beef. Sun brand of curry powder, sold at many gourmet markets and even at Amazon (!), has wonderful sweet coriander and cumin notes that harmonizes super well with the betel leaves.

Makes 26 to 30 rolls, enough for 6 as a snack

1 pound ground beef, chuck preferred

Seasoning option #1:¼ cup minced scallion, green and white part2 teaspoons fish sauceScant ½ teaspoon salt¾ teaspoon ground black pepper1 tablespoon Madras curry powder, Sun brand preferred

Seasoning option #2:2 tablespoons finely minced lemongrass (about 1 medium-small stalk)2 teaspoons Madras curry powder, Sun brand preferred¼ cup minced scallion, green and white part2 teaspoons fish sauce1 1/2 teaspoons oyster sauce1/4 teaspoon salt3/4 teaspoon ground black pepper

1 teaspoon cornstarch (optional, if you want a firm filling that does not weep during cooking)About 4 ounces la lot leaves with the stems attached, enough to yield 26 to 30 large leaves1 tablespoon neutral flavored oil1 recipe Basic Dipping Sauce (nuoc cham), made with the addition of minced garlic

1. In a bowl, combine the beef with one of the seasoning options and cornstarch. Use your fingers to mix well. Set aside to marinate while you prepare the leaves.

2. Use scissors or your fingers to detach the leaves from their center stems. Make sure to keep the leaf stem attached to the leaf. You’ll need it later for creating the rolls. Rory puts the leaves matted side facing up so they’re efficiently ready to roll and he doesn’t forget which side the meat goes on.

3. To make the rolls, put a leaf on your work surface, matted side up. Take a bit of meat (about 2 tablespoons) and use your hand to shape it into a small sausage of sorts. Place the meat on the leaf, about 1/3 of the way below the pointy tip. The length of the sausage doesn’t need to span the full width of the leaf because the leaf shrivels during cooking, Rory says. I like to get the meat to span the full width so that there’s moisture from the meat to prevent less charring during cooking. It’s your choice.

4. To cook, position an oven rack on the top third of the oven and preheat to broil. Slip the baking sheet into the oven and broil for 6 to 8 minutes, turning them frequently to cook evenly and prevent too much charring of the leaf. The cooked rolls will feel firm, look a bit shriveled, and be slightly charred at the edges.

Instead of broiling, you can also cook the rolls on a stove-top cast iron grill. Traditional open flame grilling often times burns the leaves up too quickly, unless you use moderately-low heat.

To grill the rolls, prepare a medium charcoal fire (you can hold your hand over the rack for only 4 to 5 seconds) or heat a gas grill to medium. Grill the rolls, with the top open most of the time so you may constantly monitor their progress and move them around to avoid burning the leaves. (The heat will go to about medium-low because you’ll have the lid open.)

5. Transfer to a plate and serve with the dipping sauce. Leftovers reheat well in a toaster oven preheated to 350F.

Grilled Vietnamese Barbecue Beef Rolls Recipe / 2023

Print Recipe

Vietnamese Barbecue Beef

Yield 4 servings

Prep 40 Minutes

Inactive 4 Hours

Cook 5 Minutes

Total 4 Hours 45 Minutes


For the Nuoc Cham

1/2 cup hot water

1/4 cup white sugar

1/4 cup freshly squeezed lime juice

2 tablespoons plus 2 teaspoons Vietnamese fish sauce

2 tablespoons thinly shredded carrots (optional)

1 teaspoon finely minced garlic

1/2 teaspoon small bird’s eye chili, minced (optional)


For the Marinade

3 tablespoons Vietnamese fish sauce

1 tablespoon plus 1 teaspoon sugar

1 tablespoon water

1 tablespoon freshly minced garlic, about 3 medium cloves

1 teaspoon freshly ground black pepper

1lb flank steak, sliced on a bias against the grain into 1/8-inch strips


1 tablespoon vegetable or canola oil

2 tablespoons finely minced garlic, about 6 medium cloves

2 tablespoons finely minced ginger


4-6 cups cooked white rice, for serving

2 scallions thinly sliced, for garnish


To make the nuoc cham: In a small bowl, whisk together water and sugar until sugar dissolves. Add in lime juice, fish sauce, carrots (if using), garlic, and chili (if using) and whisk to combine. Store in an airtight container in the refrigerator.

To make the marinade: In a small bowl, whisk together fish sauce, sugar, water, garlic, and black pepper. Place steak in a large resealable bag and pour in marinade. Seal bag, removing as much air as possible, and place in refrigerator and let marinate 4 hours to overnight.

Heat oil in a small skillet over medium-low heat until just shimmering. Add in garlic and ginger and cook, stirring occasionally, until fragrant and softened, but not browned, about 2 minutes. Transfer garlic and ginger to a paper towel lined plate and let cook for 5 minutes.

Remove a strip of steak from the marinade and lay out flat. Place a pinch of the garlic and ginger mixture on one end of steak and roll strip closed starting from that end. Repeat with all remaining pieces of steak.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill steak rolls over high heat, turning occasionally, until well seared all over, about 5 minutes total. Transfer steak rolls to platter and let rest for up to 5 minutes.

Place a generous portion of rice on 4 plates. Place beef rolls on top of rice and garnish with scallions. Serve immediately with nuoc cham for dipping.

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This Is The Only Roast Beef Recipe You’Ll Ever Need / 2023

Roast beef might sound fancy and complicated to make, but it’s actually quite simple! With a good piece of meat and some simple herbs, you can have roast beef that’s way more tender and flavorful than the store-bought kind. Below, we break down what’s most important to know when preparing this classic dish.

The Cut

There’s no single cut of beef that is necessary to make roast beef. Some common cuts include:

– Top round roast

– Top sirloin roast

– Bottom round roast

– Eye of round roast

We usually use a top round roast, but a bottom round roast should work too. If you’re unsure, ask your butcher! Since the meat is slow roasted for a long amount of time, even tougher, more lean cuts of meat will be tender. Just be aware that if you choose a particularly lean cut of meat, it should be sliced relatively thin to avoid being too chewy.

The Seasoning

This is where you can really get creative. We kept things simple in this recipe: just thyme, rosemary, salt, and pepper. Feel free to swap in any of your favorite herbs (sage, parsley, oregano etc.) or use dried if you prefer. Spices like cumin or coriander seeds would be delicious as well, do what feels right to you! Just don’t be shy on the flavorings, this is a big cut of meat and the more flavor, the better. We suggest 1 teaspoon salt per pound. Alliums like onions, garlic, and scallions would be delicious additions as well. I prefer to mix all my flavorings with olive oil to make a paste-it allows for more even distribution and insures your beef gets seasoned all the way around. (Don’t forget the bottom!)

Oven Temperature

You might be wondering why you have to change the temperature of the oven 15 minutes into cooking. I swear, there’s a good reason! Ideally, all roasted meats would be seared on all sides in a hot skillet to develop a golden, delicious crust. With something like a top round roast, searing can be next to impossible. (AKA it’s WAY too big and heavy to move around in a skillet.) Starting with a hot oven gives the roast a chance to get that beautiful crust without bringing out a pan. After you’ve got a head start on that crust, you can lower the temperature and the meat will start cooking from the inside out.

Meat Temperature

We like to bring pretty much any meat we’re cooking to room temperature-especially big pieces of meat like turkey breasts, whole chickens, and roasts like this one! Think of it this way: if you put a roast in your oven straight from the fridge, the roast will cook faster on the outside (which is exposed to the heat of your oven) than the center, which will remain cooler, and cook more slowly. A room-temperature roast will cook more evenly throughout, so we recommend letting yours sit out for 1 to 2 hours to come up to temperature.

As far as post-cooking temperatures, we prefer a medium to medium-rare roast, with a little pink in the center. In our opinion, the meat stays more tender and flavorful this way. If you prefer not to see any pink, you can roast longer! One thing that’s not optional, though, is a meat thermometer. It takes the guess work out of cooking big pieces of meat, and we swear it’ll come in handy more than just this once. Pro tip: make sure you’re inserting your thermometer far enough to hit the center of the roast for an accurate reading. For a medium-rare pot roast, aim for an internal temperature of about 130°F. The temperature of the meat will continue to rise a bit as it rests as well.

Slicing It

I know it’s tempting to dig right in when your roast comes out of the oven. Resist! Transfer your meat to a cutting board and let it rest for 30 minutes to allow all the juices to redistribute throughout the muscle. If you cut it right away, all those flavorful juices will end up on the cutting board and your meat will be dry and sad. 😢When it’s time, make sure to use your sharpest carving knife or chef’s knife to get nice thin slices.


Leftover cold roast beef is one of life’s greatest pleasures. It’s so versatile! Use it in French dip sliders, in a breakfast hash, or just cold, straight from the fridge. We won’t judge!

Editor’s note: This recipe was last updated on December 21, 2020 to provide more information about the dish.

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