We put away several platters of Bo Luc Lac during a marathon dinner with 14 friends at Tamarind Tree in Seattle last week, and then just yesterday I stumbled across this recipe at Wandering Chopsticks' mouthwatering and informative blog. This was spectacular. If you haven't seen Wandering Chopsticks blog - go check it out. The recipe (with a couple of minor edits) and photo are both hers. I'm going to make her salad rolls next...
2 lbs beef, filet mignon or sirloin, cut into 1-inch cubes
1 onion, sliced
1 or 2 tomatoes, sliced (or a handful of cherry tomatoes, sliced in half)
1 bunch watercress, or mixed field greens or lettuce
2 cloves garlic
1/2 cup white or rice vinegar
2 tsp fish sauce
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp sugar
Optional: Add 1 minced fresh red chili into the marinade.
Dice the beef into 1-inch cubes. Add 2 tsp fish sauce, 1 tsp salt, 1/2 tsp ground black pepper, and 1/2 tsp sugar to marinade. Set aside and let it marinate at room temperature.
Slice onion as thin as possible. Arrange onion slices in a shallow bowl and add enough vinegar just so the onions are covered, about 1/2 a cup or so. The vinegar will soften the harshness of the onions and add a tartness to the salad.
Wash greens. Slice tomatoes. Arrange on the plate in an attractive pattern, with concentric circles of greens on the outside and an inner circle of tomatoes. Top with vinegared onions (just the onions, you don't want the vinegar juices).
Mince garlic.
In a wok on high heat, drizzle a bit of oil. Add minced garlic. Add in the beef and "shake" it until edges are charred and beef is cooked to your liking.
Scoop beef onto salad, making sure to drizzle beef juices over the salad as well. Serve with rice on the side.
Serves 6
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