As the arrival of our daughter gets closer, J and I have started perfecting some of our favorite restaurant dishes at home. We finally got this dish perfect and couldn’t be happier. The original recipe can be found here.
Vietnamese Bo Luc Lac
Beef Marinade Ingredients : makes the gravy
Dipping Sauce Ingredients (this is our favorite part it really brings the whole dish together!)
Prepare marinade by combining garlic, oyster sauce, sugar, fish sauce, soy sauce and sesame oil with the beef for at least half an hour, preferably 1-2 hours let marinate in the refrigerate. (Note: If you're thinking ahead (like we occasionally do), feel free to combine the beef and the marinade and freeze the mixture. Then you can just take it out of the freezer and put it in the refrigerator when you leave for work.)
Prepare vinaigrette by mixing rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet. It should look something like this:
Thinly slice the red onion and use about 3-4tablespoons tablespoons the vinaigrette to pickle and set aside covered in fridge for about 10 minutes (longer is better here too!). Prepare bed of lettuce and tomatoes in a serving platter and set aside.
Heat a large wok or pan over high heat.
Add about 2 tablespoons cooking oil and when it begins to smoke, add an even layer of beef and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown all the sides. Do this in batches to cook all the beef if necessary. This will sear the beef so it looks like this:
Transfer beef to bed of watercress and tomatoes.
Drizzle another 3-4 tablespoons of vinaigrette over the beef and greens and top with pickled red onions.
Lastly, squeeze lime juice over salt and pepper in a small bowl and use for dipping the beef, or feel free to just drizzle it on.
The dipping sauce should look like this:
This has to be in my top 10 favorite dishes of all time. I love the veggies and the balance of all five flavors. I also love that the rice isn’t even really necessary for this to be a filling meal. Plus even if you do all the prep work right before dinner, the whole start to finish time is only about 30 minutes.
The more J and I cook at home, the more we find amazing recipes of meals we once thought were super complicated and therefore only available in a restaurant. Pho is one of those dishes. With the complexly deep flavors and food coma-inducing warmth, we were sure we couldn’t make it in our own kitchen. We were so wrong. J found this recipe from Sarcastic Cooking (love!) and it was dead on. We adjusted a few things to our taste and suggest you do too.
This makes a lot. Enough for three of us to have two large bowls each and quite a bit leftover. It’s in the freezer waiting for one of those cold, rainy late fall days when soup sounds best. I love this dish. I couldn’t eat it fast enough.
Homemade Beef Pho