At lunchtime, working stiffs from Saigon to Phnom Penh dig into cubes of wok-fried beef named after the rolling “shaking” ride they take, before being dumped onto French fries. Michael Bao Huynh gussied the beef up in arugula and shaved fennel at his eponymous eatery on Manhattan’s Upper West Side—a salad later enshrined in the pages of the New York Times. Following his return to Ho Chi Minh City, Bao tacofied the beef and returned it to the people.
- Combine ingredients for Luc Lac Marinade in a bowl and toss with beef. Let sit for an hour at room temperature.
- Place tortillas in a pan heated to low and melt a sprinkle of cheese on each. Set aside.
- Raise heat to high and add oil to coat pan. Add beef, onions, peppers and half the remaining marinade. Stir-fry until beef is medium-rare, 8-10 minutes.
- Build tacos starting with even scoops of beef, followed by spoons of salsa, sour cream, chopped cilantro. Top with pickled shallots.