Tag Archives: vietnamese

Sous vide Bo Luc Lac

For those who don’t know Bo Luc Lac, it’s a Vietnamese dish of beef cubes (usually scotch fillet or rib eye) served with tomato rice and salad. Translated, it means shakey shakey beef, or shaken beef – like a stir fry.

I’ve done a bit of a modern take on it and went the sous vide route, why? Because I can use a cheaper cut of meat like rump or blade and still have tender meat (usually it’s made with scotch fillet). My sous vide machine is Sunbeam Duos bought for me by my lovely girlfriend.

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Before you begin, you’ll need (this will serve 4):

  • Cheap beef –  800g of rump (discounted one too)
  • Onions – 1 large
  • Garlic – 4 cloves – diced finely
  • Oyster sauce – 3tb spn
  • Soy sauce – 2tb spn
  • Sesame oil
  • Neutral oil – Canola
  • Salt and pepper

To sous vide, i pat my beef dry, sprinkled on a few drops of sesame oil, salt and pepper. Vacuum sealed it, then dropped it into the sous vide machine.

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Settings? 50 degrees for 4 hours – aiming for rare here as the meat will cook a little further on the wok (and also because this is for lunch, I want to keep it on the rarer side as the microwave will cook it further). When done, I put the meat into the fridge (again this is to prevent overcooking when tossed on the wok.

The result? Consistently rare beef throughout.

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Once cool, dice up the meat into 1.5 – 2cm cubes.

Then marinate the meat – oyster sauce, soy sauce, sesame oil, diced garlic and 3 tablespoons of regular oil (typically I’d add salt, pepper and sesame oil, but that was added earlier). Toss, and let it sit for a while – the flavours here are quite strong so you don’t need to leave it for hours.

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In the meanwhile, chop up a large onion into large chunks. I just half the onion and then cut it into 12 portions.

Final step is to get you work and shake it up, importantly though, because I don’t have a proper wok burner, I cook my beef in small batches. It’s important to keep the work hot and smoking.

Heat up your wok til it’s hot, add some oil and quickly toss the onion in, keep tossing until all the chunks break up. Next add your beef and keep stirring/shaking, you want to ensure a nice brown colour on all sides of the meat. The goal here is to brown the meat.

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The end result – for lunch I served this with a basic tomato pasta and a side of salad; lettuce, tomato and capsicum.

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misschu – Bondi Beach

Being summer, it’s hard to stray far from the beaches and not many are better than Bondi beach, the nice thing about Bondi is a large variety of shopping and restaurants, I decided to visit a nice little Vietnamese joint called misschu – queen of rice paper rolls.

It’s got a somewhat rustic feel inside and out which gives a nice casual atmosphere. There’s an outdoor seated area which is reminiscent of the street stores of Vietnam and in the winter time, blankets are provided to keep you warm! How awesome is that?!

Well the food? The food here does stay pretty traditional with a few variations on your true Vietnamese dishes, to start we had a few rice paper rolls, the first was the Tiger Prawn & Green mango and the second was the Roast Duck & Banana Flower.

Both rolls are filled with the traditional herbs; spear mint, thai basil, Vietnamese mint, purple perilla, etc. The result is an explosion of flavour in your mouth when combined with the hoisin/peanut sauce and fish sauce. Light and refreshing in flavour, great for a summery entree.

The mains we decided upon were the Vietnamese crepe/pancake – Banh Xeo with both pork and prawns and also the barbeque chicken.

For those that don’t know, the Banh Xeo is a yellow savoury crepe filled with prawns and pork as well as bean sprouts (or similar variations) fried in a skillet and folded in half. Here are misschu you’re presented with the banh xeo, a variety of herbs and lettuce, rice paper and fish sauce.

To eat it, you wet the rice paper in the warm water provided, add your lettuce and herbs and the banh xeo, wrap it up and dip. Taste wise it’s delicious and tastes very homely, the crepe has a nice crunch and there’s a decent amount of filling to keep you satisfied.

The barbeque chicken is pretty well cooked with a nice charcoal flavour, it’s served on a bed of lettuce and complimented with some cucumber and picked carrots and radish as well as some fish sauce. Flavours are mild but it makes for a refreshing dish.

Drinks wise we enticed ourselves to some cocktails, one was a lychee and mint crush with vodka while the other was a pineapple and mint crush with white rum. Lychee was the better pick with as it seemed to mesh better with the mint infused.

Other quirks of the restaurant? They provide delivery on scooters, so if you’re rather local to one of them, you can have the food delivered to your door (you can even order online!). The kitchen is open so you can see the chefs at work, a rather rare sight for a restaurant that serves Vietnamese cuisine to do so. Staff there are knowledgeable and friendly and made the experience enjoyable.

Overall the food is tasty, the flavours are well combined and the dishes remain faithful to their origins, the restaurant has a nice atmosphere to catch up with friends. The food is a little pricey for what I’m used to, the meal cost us close to $80 with the cocktails, taking the drinks away it’s still $50, you can find similar food in Cabramatta for about half the price.

Verdict: Tasty food that sticks to its origins and good atmosphere
Cost: Pricey for what it is (i.e. comparing to the west), $80 was spent for all of the above.
More info: http://www.misschu.com.au/
Location: 178 Campbell Parade, Bondi Beach
Map:

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