In this video, Chef Annie takes you through how to make two separate dishes: Pate Chaud (Vietnamese Puff Pastry) and Bo Luc Lac (Vietnamese Shaking Beef).

Pate chaud translates as “hot pastry pie” in Vietnamese. This pastry is inspired by French cuisine and traces back to French colonial Vietnam times. While inspired by the French, pate chaud is considered a Vietnamese food now and is commonly found in bakeries both in Vietnam and Vietnamese communities around the world.

The pastry is light and flaky and consists of a meat filling. Traditionally the filling is ground pork but chicken or beef are also occasionally used.

Chef Annie shows you how to make the traditional pork version as well as a delicious dipping sauce. These pate chaud make a great little snack or a great way to start your morning with a cup of coffee.

This dish gets its name in English, shaking beef, from the constant shaking of the pan while cooking the beef. In Vietnamese the dish is called bo luc lac or “dice”.

Chef Annie shows how to make this savory sweet stir fry dish in her recipe which includes nuoc cham (sauce). This dish goes well with a side of rice. It also compliments other dishes such as soups.

Enjoy these dishes separately or together. They make great side dishes or appetizers with many other dishes.