Vietnamese Shaking Goose

plate of Vietnamese shaking goose breast with colourful vegetables and herbs

Vietnamese shaking beef, or bo luc lac, is usually made with cuts of beef like sirloin, flank, or ribeye. Replacing it with steak-like boneless, skinless goose breast makes for a natural fit! The cubes can be picked up with cabbage or lettuce leaves and eaten by hand, or alternatively served with toothpicks, or scooped onto a plate. Serve with other Vietnamese dishes like rice, spring rolls, fresh rolls, crusty Vietnamese bread, or crepes. 

  • Prep Time30 min
  • Cook Time5 min
  • Total Time35 min
  • Ready in35 min
  • Yield1 large goose breast


For the marinade

  • 1 boneless, skinless goose breast
  • 2 cloves garlic, minced
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • freshly cracked black pepper

For the garnishes*

  • 1/4 red onion, sliced into half moons
  • 1/4 cabbage (white, green, savoy, Napa, red) broken into large leaves 
  • 6 radicchio leaves (optional)
  • 1 tomato, cut into wedges or 1 handful of cherry tomatoes, cut in half
  • 1/4 cucumber, cut into slices
  • 5 bird’s eye chili peppers (optional)
  • Microgreens for garnish (optional)
  • Juice of 1 lime
  • 1 teaspoon salt
  • 2 teaspoon sugar
  • 2 tablespoons neutral vegetable oil



Cut the goose breast into large-ish bite sized cubes. About an inch cubed.


Mix together the rest of the marinade ingredients, then toss the goose breast cubes in until well coated. 


Let the goose marinate for at least 30 minutes, or up to 2 hours.

Meanwhile, prepare the garnishes.


Chop and prepare all of your vegetables.

Mix together the lime, sugar, and salt into a small bowl. Set aside. 


Once the goose has marinated, add the vegetable oil to a wok or large frying pan (don’t use non stick!) and bring to high heat.

When the oil starts smoking, add the goose cubes 1/3 at a time, until they’re all in the wok. Pour in any marinade or juices from the bowl. 


Begin shaking the wok, so it remains on the cooking element, but gets moved back and forth quickly. 

You want to see the cubes of meat bouncing and tumbling around in the wok. 

Keep shaking until the goose takes on a burnished colour, not charring, but getting close. You want to cook the goose only to medium, where it’s still pink inside. Don’t overcook! 

Take a piece out and cut it in half to check on the interior. Keep in mind, the goose will continue cooking a bit once it’s off the heat.

This whole process should only take 4-6 minutes. 


Dump the goose onto a serving platter. Top with the red onion slices, then artfully arrange the rest of the garnishes around the platter. 

Drizzle the bowl of seasoned lime juice over the entire platter, so everything gets sprinkled with it. 


Serve immediately and enjoy!

*Use any vegetable and herb garnishes you’d like. Traditionally, shaking beef is served with watercress, red onions, and tomatoes.

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