Sizzling Vinegar Beef Fondue (Bo Nhung Dam)
Paper-thin slices of beef are swished through a bubbling pot of tangy vinegar broth infused with lemongrass and coconut water until just barely pink, then wrapped in rice paper with fresh herbs, pickled vegetables, and vermicelli noodles. Each roll is a perfect bite of tender beef, crunchy vegetables, and bright herbs dipped in a rich anchovy-pineapple sauce. This elegant dinner is a showstopper for entertaining.
Ingredients
- 2 lbs beef eye of round or sirloin, sliced paper-thin
- 2 cups rice vinegar
- 2 cups coconut water
- 2 stalks lemongrass, bruised and halved
+ 13 more ingredients
Instructions
Prepare the vinegar broth by combining rice vinegar, coconut water, lemongrass, sugar, and salt in a hot pot or fondue pot. Bring to a boil, then reduce to a steady simmer.
Arrange the paper-thin beef slices on a large platter, overlapping slightly. Keep them cold until ready to cook.
Set up the wrapping station on the table with rice paper sheets, lettuce, herbs, cucumber, bean sprouts, pickled vegetables, vermicelli noodles, and crushed peanuts.
Fill a shallow dish with warm water for dipping the rice paper sheets.
Transfer the simmering broth to a portable burner at the center of the table.
To eat, each diner picks up a slice of beef with chopsticks and swishes it in the simmering vinegar broth for 5 to 10 seconds until just cooked through.
Dip a rice paper sheet briefly in warm water until pliable (about 3 seconds). Lay it flat and layer on lettuce, herbs, vermicelli, a few slices of cooked beef, pickled vegetables, cucumber, and bean sprouts. Roll tightly like a burrito, tucking in the sides.
Dip the completed roll in anchovy-pineapple sauce or hoisin-peanut sauce and enjoy immediately.
Nutrition Estimate
Per serving • Estimated by Blinner AI