Growing up in Vietnam, the only beef I remember eating was from pho. Other than that, luxurious beef dishes like shaking beef (thit bo luc lac) were reserved for the rich since quality cuts of beef were quite expensive in the post Vietnam war era. Back then I doubt Vietnamese people even knew what wagyu is. It wasn’t until we moved to the US that my mom began cooking thit bo luc lac for us given its affordability.
To this day, thit bo luc lac is one of my favorite beef dishes. The term “luc lac” stands for the movement of the beef or “shaking” as they are quickly seared in the wok. So no you don’t get dancing beef or quivering beef when the dish arrives at your dinner table. Many Vietnamese restaurants serve thit bo luc lac with sauteed onions, lettuce, tomato, and red rice or on a bed of watercress. I prefer the latter because watercress with its peppery and refreshing taste lends a nice contrast to the deeply flavored beef. For those who are willing to shell out money for filet mignon, you will get super succulent and flavorful thit bo luc lac. I usually stick to sirloin and it stills turn out quite tender and delicious. Whatever way you like your shaking beef, enjoy!