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Shaking Beef (Bo Luc Lac) Recipe

Shaking Beef (Bo Luc Lac)

Recipe courtesy Mai Pham's Pleasures of the Vietnamese Table (HarperCollins, 2001)

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (2)

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Average Rating:

Total Reviews: 2

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  • on February 27, 2011

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    This recipe seems decent, but Bo Luc Lac is not traditionally made with pineapple, basil, or chiles. The meat should be marinated for at least 30 min - 2 hrs. I also like to eat mines with garlic fried rice or tomato rice.

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  • on May 27, 2005

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    Very good dish.... I would add more heat to it however.

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