I am Vietnamese, making this in my Vietnamese buddies during our "consuming night" social gatherings. Everybody LOVED it. How it's typically offered is by using a lemon pepper dip. You should use the premade one out of the shop. It is also offered with red grain (tomato fried grain). Two thumbs on authenticity. )
The tastes counseled me excellent, but for everyone it as being mentioned, there's something I'll certainly change for the next time. For just one, in case your by using this like a entree, this can be a 1 person recipe, I'd never see getting 2 from it, and so i bending it having seen how little it had been. Fortunately I'd double the amount ingredients on hands. I added an additional table spoon of oil towards the meat marinade since it just did not appear to pay for the meat adequate for me personally. I additionally used eco-friendly onions rather of 1 regular onion. In my experience it simply suits a salad better, and also the flavor is simply greater without having a great deal of bulk. (I made use of 5-6 whole eco-friendly onions for just two batches) Also, next time I get this to I'll slice the beef into thin strips rather of cubing it. It had been too much chuckiness in my mouth, esp inside a "salad" kind of dish. The tastes themselves were excellent, I felt as though I might have wasted a couple of cloves of garlic clove, and then time I'll most likely try less, and check out much more of a marinade so that they really keep to the meat better. I LOVED the taste from the grain vinegar using the onions and watercress. The next time I believe I'll create a side of frittered taters to choose that one. Thanks Sue for that recipe!
I really like bo luc loc. It is best should you serve it using the lime salt pepper dipping sauce within the side. 2tsp salt, 1tsp pepper and half a lime juice. Nom nom