Dalat Choco, Stir-Fried with Beef and Garlic: Trai Su Xao Thit Bo

  • Recipe courtesy Luke Nguyen
  • Show: Luke Nguyen's Vietnam
  • Episode: Da Lat

Total Time:
28 min
10 min
Inactive Prep:
10 min
8 min
4 servings


  • 1 tablespoon sugar
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons fish sauce
  • 7 ounces lean beef sirloin, finely sliced
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced garlic
  • 2 chocos ( chayote), peeled, pitted and sliced into batons
  • 1 tablespoon water
  • 4 spring onions, cut into 2-inch lengths
  • 3 coriander (cilantro) sprigs for garnish
  • Jasmine rice, for serving
  • 1 chile, sliced
  • 2 tablespoons light soy sauce


In a mixing bowl, combine 1/2 tablespoon sugar, pepper, and 1 tablespoon fish sauce. Mix well then add the beef slices and marinate for 10 minutes.

In a hot fry pan, add the vegetable oil and fry the garlic until fragrant. Add the beef slices and stir-fry for 1 minute then remove the beef and set aside.

Wipe the pan out. Add the choco to the same hot pan, then add the remaining 1 tablespoon fish sauce, 1/2 tablespoon sugar, and 1 tablespoon of water. Stir, then cover with the lid and cook on medium heat for 5 minutes.

Remove the lid, add the spring onions, cooked beef, and toss well for another minute.

In a small bowl, combine the sliced chile and soy sauce and set aside.

Transfer the beef mixture to a plate, garnish with coriander (cilantro) and serve with steamed jasmine rice and the chile soy dipping sauce.