Beef in Vinegar Hot Pot Recipe

(Bo Nhung Dam)

Ingredients : Serves 4

500 g

1/2

1

20 sheets

Hot Pot

250 ml

2 tablespoons

300 g

1

250 ml

1/2 teaspoon

2 teaspoon

Sauce

2 tablespoons

125 ml

300 g

2 cloves

1

2 tablespoons

Garnishing

100 g

2-4 springs

1

150 g

50 g

Beef tenderloin, thinly sliced

Onion, peeled and sliced

Spring onion (scallion), sliced

Vietnamese rice paper, sprinkled with water to soften

Rice vinegar

Lemon grass, bulbous portion only, finely sliced

Pineapple, peeled and sliced

Onion, peeled and finely sliced

Fresh coconut juice

Salt

Sugar

Fermented anchovy sauce

Water

Pineapple, peeled and crushed

Garlic, peeled and crushed

Red chili, finely chopped

Sugar

Lettuce

Mint leaves

Cucumber, peeled and sliced

Pickled carrot and radish

Fresh rice vermicelli, blanched

• Prepare garnish ingredients and set aside.

• Combine sauce ingredients and set aside.

• Combine hot pot ingredients in a pot and bring to the boil.

• Reduce head and simmer for 5 minutes.

• Lay slices of beef out on a plate and top with slice onion and spring onion. Allow guests to dip slices of beef into the simmering hot pot to cook until their desired doneness.

• To assemble, lay a sheet of rice paper on a plate and arrange some garnish on it.

• Top with cooked beef and wrap.

• Dip in sauce before eating.