This remarkable skewered beef recipe is popular in both Cambodia and Vietnam. The cubes of sirloin or filet mignon marinate in mushroom soy sauce, cracked black pepper, sugar, and lots of pungent garlic. Sautéed or grilled, the fragrant, tender beef morsels are wrapped in tender lettuce leaves and dipped in tangy lime juice that has been sweetened with sugar and spiced with more black pepper and garlic. In Phnom Penh, loc lac is enjoyed at Hotel Le Royal, where the specialty was served in a deep-fried taro basket for a beautiful presentation.
If grilling on a barbecue, be sure to soak the bamboo skewers in water for 20 minutes prior to skewering the beef cubes.
Learn more about this cut of beef, called beef tenderloin or filet mignon.
Beverage pairing: Domaine Philippe Tessier Cheverny Rouge, France. Cheverny is an obscure appellation in France’s Loire Valley. Its light reds are perfect for a punchy, Asian red meat dish like this. A heavier wine might conflict with all the garlic and citrus, but a light blend of Pinot and Gamay like this one has just the right weight and verve.