Vietnamese

Bò Nhúng Dấm (Beef Fondue)

Name: Bò Nhúng Dấm (Beef Fondue)
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1.5 lbs beef eye round or sirloin, sliced paper-thin; Broth: 2 cups coconut water, 1/2 cup white vinegar, 1/4 cup sugar, 2 stalks smashed lemongrass, 1 sliced onion; Wrapping: Rice paper, rice vermicelli noodles; Greens: Lettuce, mint, perilla, green banana, star fruit; Dipping Sauce: Mắm Nêm (fermented anchovy sauce) mixed with pineapple, sugar, and chili

Thinly sliced beef cooked at the table in a vinegar-lemongrass broth.

45 minutes

Serves 4

Main

Contains common allergens

Fish Seafood Wheat

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Instructions

6 steps

1
Prepare Broth: In a wide tabletop hot pot, combine the coconut water, vinegar, sugar, lemongrass, and sliced onion. Bring to a simmer. Adjust sugar and vinegar so it is pleasantly sweet and tart.

2
Prepare Platter: Arrange the paper-thin beef slices nicely on a large platter.
3
Set the Table: Set out bowls of warm water for the rice paper. Arrange platters of rice noodles, lettuce, and all the fresh herbs and sliced green banana/star fruit. Set out individual bowls of the pungent Mắm Nêm dipping sauce.
4
Cook (At the table): Diners use chopsticks to pick up a slice of beef and dip it into the boiling vinegar broth for 10-15 seconds until just cooked through.
5
Wrap: Dip a sheet of rice paper in warm water. Lay it flat, add lettuce, herbs, noodles, and the hot cooked beef.
6
Eat: Roll it up tightly like a spring roll, dip heavily into the Mắm Nêm sauce, and enjoy.

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