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Beef in vinegar hot pot – Bo Nhung Dam 

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By: Cindy Lam Lorimer
Prep Time: 2 hours
Servings: 4

Ingredients 

Broth:

  • 2 lemongrass, cut in 3 inch pieces
  • 2 large shallots, cut in half
  • 2 Tbsp ginger, around 2 inches, smashed
  • 1 onion, quartered
  • 1 liter + 2 cups coconut water
  • 1 slice pineapple, peeled, cut ¼ inch thick and cut in half then in half again so you have 4 thin wedges
  • 1 Tbsp fish sauce
  • 1 ½ cup white vinegar
  • 1 Tbsp kosher salt
  • 1 Tbsp rock sugar
  • 1 Tbsp mushroom powder

Filling for rice paper rolls:

  • 1 lb beef tenderloin, sliced very thin
  • onion, round slices
  • herbs
  • rice paper
  • cucumber, sliced
  • red leaf lettuce, or any lettuce
  • green plantain, sliced very thin (optional)
  • pineapple, cut into thin slices (optional)
  • cooked rice vermicelli noodles (optional)

Dipping sauce:

  • anchovy dipping sauce , (aka Mam nem Cham) 
  • or hoisin dipping sauce or fish dipping sauce

Instructions

  • Put beef in the freezer for an hour or two.
  • Then slice the beef super thin, spread it on a plate, and place slices of onion rings on top.
  • In a pot on medium high heat, fry shallots, lemongrass and ginger with oil for a couple of minutes.
  • Add remaining broth ingredients.
  • Bring to a boil, then reduce heat to low and let it simmer for 15 minutes.
  • When serving it, you can either just use the pot or you can transfer the broth into a hotpot pot and strain the ingredients, so you just have the clear broth.
  • Immerse beef into broth with the sliced onions and cook to desired doneness.  
  • Roll with herbs, unripened plantain sliced very thin, rice vermicelli noodles and pineapple sliced super thin.
  • Dip with anchovy dipping sauce or any dipping sauce to your liking.

Nutrition

Serving: 1portion | Calories: 649kcal | Carbohydrates: 94g | Protein: 40g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 2885mg | Potassium: 1576mg | Fiber: 7g | Sugar: 17g | Vitamin A: 30IU | Vitamin C: 22mg | Calcium: 193mg | Iron: 7mg

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