Bò Nhúng Dấm (Beef Fondue)
Thinly sliced beef cooked at the table in a vinegar-lemongrass broth.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Bò Nhúng Dấm (Beef Fondue) to your week, check it against your household's allergens, and build the shopping list automatically.