Beef in vinegar hot pot - Bo Nhung Dam
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