Bò Nhúng Giấm (Vietnamese Beef Hot Pot with Vinegar Broth)
Món truyền thống · Vietnamese
A classic Vietnamese dish where thinly sliced beef is quickly cooked in a fragrant, tangy vinegar broth. Served with a variety of fresh herbs, vegetables, and rice noodles, it's a communal and interactive dining experience.
Đánh giá công thức này
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Nguyên liệu
- Beef sirloin or flank steak500g
- Rice vinegar500ml
- Water1.5L
- Lemongrass stalks3 stalks
- Garlic cloves4 cloves
- Shallots2 shallots
- Bird's eye chilies2-3
- Sugar2 tbsp
- Salt1 tsp
- Fish sauce2 tbsp
- Rice vermicelli noodles400g
- Assorted fresh herbs (mint, basil, perilla, cilantro)2 cups
- Lettuce leaves1 head
- Bean sprouts1 cup
- Banana blossom1/2 cup, thinly sliced
- Lime wedges1
Các bước
- 1
Thinly slice the beef against the grain. Place in a bowl and set aside.
- 2
Prepare the broth: bruise and roughly chop lemongrass stalks. Mince garlic and shallots. Slice chilies.
- 3
In a large pot, combine rice vinegar, water, chopped lemongrass, minced garlic, minced shallots, sliced chilies, sugar, salt, and fish sauce.
- 4
Bring the broth to a simmer over medium heat. Let it simmer for about 15-20 minutes to allow the flavors to meld. Taste and adjust seasoning if needed.
- 5
While the broth simmers, prepare the accompaniments: arrange fresh herbs, lettuce, bean sprouts, and sliced banana blossom on platters. Cook rice vermicelli noodles according to package directions, drain, and rinse with cold water.
- 6
Transfer the simmering broth to a portable burner at the table. Serve the thinly sliced beef, cooked noodles, and platters of fresh vegetables and herbs around the burner.
- 7
To eat, dip a few slices of beef into the simmering broth until cooked to your liking. Wrap the cooked beef and herbs in lettuce leaves, add noodles and other vegetables, and enjoy.
