Why are Lan Lam's videos always so great? Love her accessible, informative and warm presentation style!!
@victorv5109
2 жыл бұрын
As much as I love every person on ATK, I have to say Lan is my favorite. I can listen to her talk for hours. She so articulate and calming, yet informative. You’d think she’d be intimidating because of how knowledgeable she is but nope, make me feel like we’re friends. 🥰🥰🥰🥰
@mumuonthego
Жыл бұрын
She sounds like Christina Yang on a cool and mellow day cooking at home
@jackietran1644
2 жыл бұрын
Good job on the pronunciations in the intro, Julia!
@chrisandersen5635
2 жыл бұрын
Love Lan. Thank you for including more of her. Great episode. I really like Vietnamese food, and I'm always looking to learn more about it. Bring on the fish sauce and watercress.
@MacDKB
2 жыл бұрын
More of Lan in the future, she's great. 😃
@TKKT1234
2 жыл бұрын
Always impressed of Julia's pronunciation of the dishes from various countries...very spot on!
@ILuvMaths
Жыл бұрын
Thank you Julia for doing the research and doing justice to gỏi cuốn! I usually stay away from watching non-Vietnamese people cook Vietnamese dishes, because it's hard to watch when your favorite food is misrepresented. But Julia's recipe is pretty much flawless, from the noodle preparation, to the rolling technique and the sauces, not to mention the pronunciation. I'm really impressed! I still remember Gordon Ramsey's summer roll recipe... Oh gosh, he called rice noodles glass noodles, soaked rice paper in water for waaay too long so it came out drenched and dripping water, the whole thing was just a ridiculous mess and I died inside while watching it. But Julia's recipe restored some faith in humanity in me.
@Idontwantachannel67
2 жыл бұрын
love it when Lan says “I’m not Going to eat this whole plate, at least not on camera.” The best. I’d definitely scarf that down too!
@kngiht84
2 жыл бұрын
Props to Julia for making an effort to pronounce vietnamese so well!
@deepayton3021
2 жыл бұрын
Lan is fabulous. Informative and clear. As a baby boomer, we have been eating the same American Chinese food for 70 years. We need help! If she can try to adapt those dishes to a healthier version, using authentic Asian ingredients, it would be a public service. And yes, she's not Chinese, but has an Asian palette, free from a lifetime of. tons of sugar and butter. ATK, more Lan please
@r.marksharp4091
2 жыл бұрын
I would enjoy the various cooks describing their personal knives and why they chose them. ATK has done a great job of picking the "best" with the Victorinox but it is not what you see with the "Cooking at Home" presentations. I think the individuality expressed with the knife selections would be informative and entertaining.
@chiaradamore-klaiman8692
2 жыл бұрын
I can just imagine Lan and her sister as little kids helping their mom make shaking beef. What a simple and tasty looking dish! I’ve only ever eaten it at a restaurant, but I see now that I could totally make it at home. I love the garlic clove tip too. Lan never disappoints!
@brucelee5576
2 жыл бұрын
That's every Vietnamese kid.
@violetviolet888
2 жыл бұрын
Many "foreign" dishes are home cooking in their native countries and easy to make. It's simply a matter of finding the recipes which is much easier to do with the internet than it was pre-internet.
@aznmochibunny
2 жыл бұрын
@@violetviolet888 Not just the recipes, but many ingredients that weren't widely available (even basic household staple goods) in certain places can now be bought online.
@violetviolet888
2 жыл бұрын
@@aznmochibunny Depends. Many ingredients are still extremely local to certain villages for instance in China.
@jimmystetler2572
2 жыл бұрын
OMG Lan! Thank you for sharing that recipe, it looks delicious. Love your videos and hope to see more soon.
@hienvu1714
Жыл бұрын
I typically dislike all food/cooking shows but happened to see one of Lan's video and really enjoyed it. I have since watch a few and have even asked my wife to watch them with me. We both think she's charming and intelligent. This is the first time I've ever subscribed to a cooking video :) Can't wait to try making bò lúc lắc. Thank you!
@MetricJester
2 жыл бұрын
It's so nice to see Maggi Seasoning being used! I use it at home, and grew up with it in the house. We like to put it in our soup, on our beef, and in our gravy.
@kcet1948
2 жыл бұрын
Wow so unami a keeper. Goes well with the rice also.
@karumschlag
2 жыл бұрын
So good in chili
@MetricJester
2 жыл бұрын
Try putting a little on the ground beef when you are making a meat sauce like for spag bol
@fartman10284
2 жыл бұрын
Maggi is the second most used flavoring after fish sauce.... Maggi on rice is my favorite
@Niftynorm1
Жыл бұрын
This episode was perfect 2 great dishes, good to know info on knife sharpening and best of all Lan!
@CharlesLumia
2 жыл бұрын
Damn Lan seems super nice! Great demeanor!
@Scott_Atlanta
2 жыл бұрын
It’s about freakin’ time! Way past time for Lan!
@ViRrOorR
2 жыл бұрын
this dish was one of the first things i ever cooked. I wish I had seen this recipe at that time but im grateful for it now as it gives me a reason to try this dish again now that im a better cook.
@vietnamemperor123461
2 жыл бұрын
For the goi cuon. In Vietnam we use pork belly because it has some fat in it just to make sure the meat is moist and tender and for the shrimp we usually for the most case use tiger shrimp because its more crunchy and when it cook the red stripe are brighten given the best presentation on the dish. For the herbs I don't see this alot in America but there should some chives and some Vietnamese put bean sprouts and cucumber sticks in it. But you can use any veggies or herb available at the grocery stores.
@aquaphoenixx
2 жыл бұрын
Lan, your dish looks amazing you did an excellent job explaining the cooking steps. When people wonder why asians are thin - because they eat healthy food like this. I think Chinese takeaways give asian food a bad name. Traditional asian food is so diverse, full with flavour and overall healthy.
@danhle9454
2 жыл бұрын
One of the best East/West fusion meal.... Good job, Lan & Julia. Thanks ATK!
@havu2236
2 жыл бұрын
Sorry that's a terrible looking summer roll. It's all loose.
@jojobi-wankenobi
5 ай бұрын
By far, America's Test Kitchen's best presenter
@rebeccasmoments
2 жыл бұрын
So glad America's Test Kitchen is finally on KZitem.
@chelseacollins9550
2 жыл бұрын
@@sandrah7512 Thanks, Karen.
@Trizho
2 жыл бұрын
That red rice really takes me back.
@Omoloya1
2 жыл бұрын
Well Done, #ATK! Thank you for calling the inner starch of the roll *rice noodles.* Indeed, rice vermicelli is a younger comestible, also enjoyed globally!
@owenkelso1
2 жыл бұрын
ATK should do a tasting of different regional variations of Maggi and do two different cultural recipes using two different versions of Maggi 😃
@LoanNguyen-js6zd
2 жыл бұрын
thank you for sharing your bo luc lac. My children love this dish. I do it a little different . your red rice looked very fluffy!!
@marshyburrows1094
2 жыл бұрын
This is my favorite dish to order out when I can find Vietnamese restaurant. Definitely want to try it at home
@johnle3389
2 жыл бұрын
Im so happy to see Vietnamese food on the ATK menu!!
@chrissstttiiine
2 жыл бұрын
Damn that peppery salad 😍
@dissodatore
2 жыл бұрын
I've been binge watching these, and Adam talking about using a bench scraper rather that your knife to move what you're cutting into a bowl, just makes me want to see him walk up behind some of the chefs on here and even just glare at them!!
@chonesy
2 жыл бұрын
More family recipes from Lan please! Great to see her shine and showcase her heritage. Can't wait to try the Bò Lúc Lắc recipe.
@nathaniel7186
2 жыл бұрын
Lan, I love hearing your recipes, your personality, and your catch phrase: "it's pretty great!"
@midouban628
2 жыл бұрын
@@sandrah7512 you do realize Bò Lúc Lắc is an actual dish served in Vietnam since 1945 during the French colonization and not a modern recipe that came out like 3 years ago (2019) right?
@randyclary8635
Жыл бұрын
Lan, we love everything you teach us to cook. Please keep the wonderful recipes coming for us..
@FRANANGELICOONA
Жыл бұрын
She’s so cute with her hair
@MrRiadon
2 жыл бұрын
Why I oil my beef, not my skillet
@gertie2454
Жыл бұрын
Why include a link to the recipes but NOT ALLOW US TO SEE THE RECIPE UNLESS WE REGISTER AT YOUR SITE??? Obviously you do not realize that we can find the recipe online AT OTHER SITES!! 🙄The Test Kitchen used to be a good site but not any now!
@beverlyfitzgerald7675
Жыл бұрын
@americastestkitchen To Chef Lan Lam: Am currently watching this excellent video on the TV. In prepping the cut beef, I noticed you didn’t add the secret ingredient to tenderize the meat, baking soda. Chef J. Kenji Lopez Alt ( was on the ATK team many years ago ) teaches to use baking soda in the marinating process. Please explain why the baking soda wasn’t used. Many thanks for helping us become better home cooks.
@ryanneumann5165
2 жыл бұрын
Well done ATK - I love the "at home" series, plus it's great to see so many global recipes.
@joeysausage3437
2 жыл бұрын
I want to cook with Lan!
@ZiggyNakamichi
4 ай бұрын
Maggi with the red cap is always better than the one with the yellow cap which is an imitation of Maggi. You can significantly recognize the difference, for sure! 😁😁
@roverradar
5 ай бұрын
Watching in April 2024, I grew up on Maggi Seasoning too - that was years ago! Glad to know Lan uses it.
@southpark36
2 жыл бұрын
Oh my god, there was a Vietnamese restaurant in my hometown that had the BEST Bò Lúc Lắc (they called it Mimosa Steak, shout out to anyone from Louisville who remembers Cafe Mimosa). They closed down and I was devastated because no other Vietnamese restaurant in my town or state has it on their menu that I have found, so I am so, SO grateful for this video.
@thedivide3688
2 жыл бұрын
Your Bò Lúc Lắc looks very different than the one my family made growing up. Always interesting to see how other people make the same named dish.
@d.c.3534
2 жыл бұрын
Is it the dressing that’s different?
@thedivide3688
2 жыл бұрын
@@d.c.3534 My mom always put Roma tomatoes into the salad portion and also used lettuce. She used thinly sliced beef instead of chunky pieces. And I've never had red rice in my entire life.
@d.c.3534
2 жыл бұрын
@@thedivide3688 I've seen a couple of other videos on this dish and none had dressing. It was just the stir fried beef with a side of lettuce and tomatoes. Same with recipes I've seen on Pinterest, with the exception of one where it did include a soy sauce dip. Perhaps the variation is based on the region? The rice looks like a Spanish inspired dish. It looks good though.
@thedivide3688
2 жыл бұрын
@@d.c.3534 Nuoc Cham is very common dipping or dressing for this. Fish Sauce, Garlic, Lime Juice, Sugar, Sambal Oelek, & Water.
@lc9245
2 жыл бұрын
I remember onion, tomato, even celery or potato in some places. It’s basically just stir fried beef with onion, garlic, black pepper and soy sauce.
@timmoss8510
Жыл бұрын
Lan is amazing - such a clever, knowledgeable and I will say it very good looking woman. I wish she did more vids encore bravo!
@isabelab6851
2 жыл бұрын
Had to comment right away…love that you stated how much garlic to expect from 4 cloves! Thank you,
@evolancer211
Жыл бұрын
That echo when smashing garlic lol. As a fellow Viet I give a thumbs up to this episode. I tend to dip the meat into the lime sauce rather than pouring over entire dish.
@sigogglin
2 жыл бұрын
Lots of gatekeeping in these comments, we should just appreciate they are doing some respectful takes on Vietnamese food.
@brentl.vaneaton6901
2 жыл бұрын
Rất ngon
@nuffsaid0
11 ай бұрын
14:40 300$ for a magnetic knife holder. AHAHAHA
@cmquinn2000
2 жыл бұрын
Use the spine of your knife to scrape up items.
@dorishanoum5573
2 жыл бұрын
I💕 this show,, I've been watching it since the mid 1980's on my local PBS,, station in Sacramento, Calif.-- on sat mornings starting at 10:00am the line up was--- Yan-CAn-Cook,-- Lydias Italy-- ?????--- then America's Test Kitchen at 1:00 my Saturdays where all lined up!!!!👍👍👍🤣😂-- quite sometime later -- Martha Stewart Bakes👍-- now it comes on my phone🤗🤗,, sometimes
@gingerp1601
2 жыл бұрын
🤔 Yes, ATK's been on the air for a long time - 21 years - not 40+... 🙃
@dorishanoum5573
2 жыл бұрын
oh!! that's what happens when we get older! ha! I been watching for 21yrs,, then👍🤣-- thanks
ATK HELLO, THESE 2 TREATSLOOK DALE FOR ME THANKS 🇺🇸🇺🇸🇺🇸🇺🇸
@axelkolle9994
Жыл бұрын
Interesting that arch german Maggi made its way into Asian cooking. BTW the g is hard as in g-oose for instance
@La__Rat
2 жыл бұрын
I am sorry, but this is not the traditional Vietnamese Bo Luc Lac.
@brucelee5576
2 жыл бұрын
I know Julia worked hard on that pronunciation, good job .
@dorothy2295
2 жыл бұрын
love the global recipes!!
@cliffsnelgrove3560
2 жыл бұрын
FYI: Recipe uses sirloin steak tips.
@markfinley7973
2 жыл бұрын
Love Lan and the recipe!
@maydaygarden
2 жыл бұрын
1-1/2 cups of rice to 1-3/4 cups of water doesn't sound like enough water to me. Shouldn't the ratio of rice to water be 1:2?
@johnhpalmer6098
2 жыл бұрын
That is about right and it depends on how much rice you cook and in many cases, you want the water to be totally absorbed by the rice and not swimming in it. I do it the old school way by boiling it in the pot with water and never used the knuckle trick for the water, ever. I don't cook my pasta in as much water as many recommend, nor salt it as heavily. 2 salt spoons is all I use, so about half a teaspoon for pasta I cook for just me in a dish.
@maydaygarden
2 жыл бұрын
@@johnhpalmer6098 I normally cook rice, particularly brown rice, in alot of water like pasta and drain it when done. However, for the red color it can't be done this way. Since the tomato paste she used also absorbs liquid, I would think the outcome would result in a slightly crunchy texture rather than a soft one. I'm going to try it this way using rinsed Jasmine rice like she did and see for myself. I find experimenting with recipes rather than carved in stone works best for me.
@johnhpalmer6098
2 жыл бұрын
@@maydaygarden Agree, not all recipes are rigid. Few are, unless replicating it to a T every time. Depends on what I'm doing, I'll cook the rice in water, sometimes in chicken stock, but before I do, I'll brown it first in some butter before adding the liquid, and will do the same with Spanish Rice that has tomato paste in it, brown the rice and tomato paste first, then add the liquid and cook until desired texture is reached. Yes, there usually is more to the dish, but the point here is, that's how it begins. I've even baked my rice, though I have not done that in ages but accomplish something akin to it on the stove.But when I just want plain ol' rice, then doing it the traditional, southern way is how I go in this case.
@Turkeebutt
2 жыл бұрын
Thank you for the idea. Vietnamese is probably the most common food I cook however I forgot about this. Yum!
@bernaraccount6302
Жыл бұрын
Looooove Lan, that food looks incredible
@geezermann7865
2 жыл бұрын
Lan's dish looks great. Can I make that red rice with basmati? I don't have jasmine. And I can see substituting thinly sliced red bell pepper for the purple onion, which I despise.
@fabrythrash6648
8 ай бұрын
Lan Lam is the best !!!!!!!!!!!!!!!!!
@kaalalong8967
Жыл бұрын
Love. Lan speaking Vietnamese
@adamalbert
2 жыл бұрын
Lan Lam, I enjoy your cooking style and practical approach to recipes. Your mushroom recipe to now my go-to recipe. Please do more videos/recipes. Thank you
@emkn1479
2 жыл бұрын
Could the shaking beef be a place to use baking soda as a tenderizer? Also, I have frozen meat from an annual local beef purchase, but it always releases so much moisture when cooking and makes browning tricky. Any tips to work with that reality?
@Hippo.556
Жыл бұрын
Brilliantly! Thank you!!!
@wendydavis8488
2 жыл бұрын
Maggi is pronounced Maggie and not Mar-gi
@susansparke3462
2 жыл бұрын
I've got a tip to share. If you spray your measuring spoon/cup with cooking oil before you measure out a sticky ingredient such as molasses, honey, corn syrup, etcetera, then it just slides right out and nothing gets left behind and there's no scraping!
@richardmead5969
2 жыл бұрын
watching the utensil episode reminds me of watching expensive car episode. retired so the 500 dollars recommended is just silly. get real for us who are not rich. best cheapest buyes from your usual utensils. unless not your favorite demographic, then carry on as PBS dictates
@GevaudanGuardian
Жыл бұрын
where can i buy that tomato paste
@theweatherisaokay4964
2 жыл бұрын
I love water crest in soup. Vietnamese makes glorious banh.
@asimplefarmer
2 жыл бұрын
Really great episode!
@hockey1freak
2 жыл бұрын
Julia thank you for treating food from other cultures with respect. (Unlike Rachael Ray)
@science2726
2 жыл бұрын
What’s the maker of her knife?
@lc9245
2 жыл бұрын
That pork would not fly if I make it for family reunion. It was such a pain, I usually just use serrated knife to slice it as thinly as possible. In my opinion, that’s not the type of dish you would want to serve if you don’t have fresh herbs. The herbs are the core of “goi “.
@bonniemarkowski5326
2 жыл бұрын
A shame that we have to pay for the recipe
@Walcingham509
Жыл бұрын
That looks amazing 👏
@3MasterG
2 жыл бұрын
Great dishes that look so savory! That red rice is the most popular type of rice making on Mexico. Something so forgotten abroad, it Neves shows up when people present Mexican food! We do use tomato puree or fresh tomatoes, instead, and add onion to the blender.
@mimm2578
2 жыл бұрын
The red rice is exactly like Mexican red rice, is curious.
@sauersaxon
2 жыл бұрын
minus the cumin and lacerated pepper
@testdasi
2 жыл бұрын
It's because it's not entirely Vietnamese-Vietnamese tradish. It's more like American-Vietnamese tradish. I guess tomato paste was used in the red rice to simulate "xôi gấc" due to unavailability of "gấc" fruit (Momordica cochinchinensis). My family (and friends) in Vietnam typically have "bò lúc lắc" with Vietnamese baguette (which is quite a bit different from French baguette). I actually have never seen anyone having it with rice. Also, you rarely ever find butter in a home kitchen in Vietnam. Beside cooking oil, it's either lard or margarine, almost never butter.
@LoanNguyen-js6zd
2 жыл бұрын
@@testdasi many restaurants in california sell com bo luc lac. My family also like to eat bo luc lac with rice too.
@kngiht84
2 жыл бұрын
@@testdasi I remember my dad bringing me to the diner on Ky Con street in Saigon and they always sold tomato rice (which btw was very commonly paired with ga xoi mo, don't you think?)
@Darth.Fluffy
2 жыл бұрын
That Bò lúc lac looks SOOO good. (I didn't have the right 'a')
@billyhughes9776
2 жыл бұрын
The Bò Lúc Lắc looks amazing. I'm making this soon -- Lan is awesome.
@ruthless4645
2 жыл бұрын
Sharpening steels and honing steels are two different creatures. A sharpening steel is the one with very fine grooves/lines running from the tip to handle, a honing steel is perfectly smooth or polished.
@soupairradio
2 жыл бұрын
Got a $1.20 bench scraper that does the same thing. I find it easier to hold the steel flat, resting the tip end on a cutting board or drying towel. Then I can control the angle of the blade easier and less chance of hitting the cutting edge on the counter, thus not damaging either counter or knife edge.
@vixgnandt783
2 жыл бұрын
Dang it. This recipe isn’t in the latest ATK cook book ☹️
@deetails8982
Жыл бұрын
Hi Lan!! Ty !! 😊
@ralphhooker6019
Жыл бұрын
Did Oxo drop you?
@michaelbaumgardner2530
2 жыл бұрын
There was a ship load of flavor in this episode...and the knifes are all Sharp.... Good Job.
@jennw6809
2 жыл бұрын
Seems like we could use an infrared thermometer to judge the temp of the skillet??
@blaccnblu
2 жыл бұрын
Wow impressive pronunciation of the dishes!
@nobletalent
Жыл бұрын
Love love Lan
@michaeljcdo335
2 жыл бұрын
My mom uses pork belly instead of pork ribs for the salad rolls.
@jareda8943
2 жыл бұрын
$300 for a knife holder??? LOL what
@sinnieleeonUtube
2 жыл бұрын
The beef seem to slide around in the pan instead of "luc lac" around.
@xiaohe8098
2 жыл бұрын
the way the knife glides through the onion is so satisfying
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