Dinner as a Vietnamese family
Vietnamese Macaroni Shaking Beef Stir Fry (Nui Xao bo luc lac)
Ingredients
* 1 lb (450 g) beef steak, cut into bite-sized cubes
* 14 oz of rice macaroni (or any macaroni you like)
* Vegetables of your choice (such as onion, bell pepper, carrot, broccoli, mushrooms, or bok choy)
* Cooking oil
Sauce
* 2 tbsp oyster sauce
* 2 tbsp seasoning soy sauce
* 1 tbsp dark soy sauce
* 1 tsp sugar
* 1/2 tsp chicken powder
* Black pepper, to taste
* 2–3 cloves garlic, minced
Mix everything together until well combined.
Instructions
1. Marinate the beef
* Marinate the beef with 1.5 tbsp of the sauce
* Let the beef marinate for at least 20–30 minutes.
1. Cook the macaroni
* Boil the macaroni according to the package directions.
* Drain-rinse with cold water.
1. Cook the beef
* Heat a wok over high heat with a little oil.
* Sear the beef until browned on the outside but still tender inside.
* Remove from the wok and set aside.
2. Cook the vegetables
* In the same wok, stir-fry the vegetables.
* Add 1 tbsp of the sauce
* Remove and set aside.
3. Finish the dish
* 1 tbsp of oil in the wok, add the macaroni.
* Pour in the remaining sauce and toss them well.
* Add back the beef and vegetables to the wok.
* Quick stir-fry everything together for 1–2 minutes
It ready! If you like more flavor and hot kicks, add soy sauce and chili oil to your bowl.
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Vietnamese pickle Mustard Green & Beef Soup (Canh Bò Cải Chua)
Ingredients
* Thinly sliced beef
* Pickle mustard greens , washed and cut into bite-sized pieces
* 1 tomato, diced
* 1 tomato, cut into chunks
* Green onion, chopped
* Cooking oil
* Hot water
Instructions
1. Heat a pot with a little oil. Add the diced tomatoes and stir-fry for 2–3 minutes until softened.
2. Add the pickle mustard greens and stir-fry for another minute.
3. Pour in the hot water and season with fish sauce and sugar to your taste. ( add red chilly for extra kicks)
4. Add the tomato chunks and bring the soup to a boil.
5. Add the beef. Stir, then turn off the heat immediately to keep the beef tender.
6. Garnish with chopped green onions and serve hot with steamed rice.
Sharing my experience cooking Vietnamese family dinners, I found that the key to great dishes like the Vietnamese Macaroni Shaking Beef Stir Fry (Nui Xao bo luc lac) lies in the freshness of ingredients and balance of flavors. Marinating the beef for at least 20 minutes with the oyster sauce and soy-based marinade helps tenderize the meat and infuses it with savory richness. Stir-frying the beef quickly on high heat locks in juiciness while giving it a nice seared exterior. I love using a variety of colorful vegetables—bell peppers, carrots, and bok choy add crunch and nutrition. Tossing cooked macaroni through the wok with the sauce before adding beef and vegetables ensures every bite is flavorful. Adding chili oil or soy sauce at the end lets you adjust the spice and saltiness to your liking, making the dish highly customizable. For the Vietnamese pickle Mustard Green & Beef Soup (Canh Bò Cải Chua), using pickled mustard greens imparts a tangy, slightly sour flavor that beautifully contrasts the tender beef slices. Stir-frying tomatoes first softens them and enhances the soup's sweetness, balancing the sourness of the pickles. A quick boil and immediately turning off the heat after adding beef preserves the meat’s tenderness—a crucial tip I learned from family recipes. Serving the soup hot with steamed rice makes for a wholesome, comforting meal. I often add red chili for extra heat, which complements the pickled greens spectacularly. Cooking these dishes at home not only reconnects me with authentic Vietnamese flavors but is also a delightful way to bring family together around the dinner table.
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