Bò Nhúng Giấm with Coconut Water Twist
70% chuẩn vị · Vietnamese Fusion
A creative variation of Bò Nhúng Giấm that incorporates the subtle sweetness and aroma of coconut water into the vinegar broth, creating a more complex and rounded flavor profile.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Beef sirloin500g
- Rice vinegar300ml
- Coconut water700ml
- Lemongrass stalks3 stalks
- Garlic cloves4 cloves
- Shallots2 shallots
- Bird's eye chilies2
- Star anise1 pod
- Sugar1 tbsp
- Salt1 tsp
- Fish sauce1 tbsp
- Rice vermicelli noodles400g
- Assorted fresh herbs (mint, Thai basil)2 cups
- Thinly sliced pineapple1 cup
- Lettuce leaves1 head
Các bước
- 1
Thinly slice the beef against the grain. Set aside.
- 2
Prepare aromatics: bruise and chop lemongrass, mince garlic and shallots, slice chilies, and lightly crush star anise.
- 3
In a pot, combine rice vinegar, coconut water, chopped lemongrass, minced garlic, minced shallots, sliced chilies, star anise, sugar, salt, and fish sauce.
- 4
Bring the broth to a gentle simmer over medium heat. Cook for 20-25 minutes, allowing flavors to infuse. Remove star anise before serving.
- 5
Cook rice vermicelli noodles as per package instructions. Rinse with cold water. Prepare platters with fresh herbs, lettuce, and sliced pineapple.
- 6
Transfer the broth to a table-top burner. Serve with the sliced beef, noodles, and accompaniments.
- 7
Dip beef into the broth to cook. Assemble wraps with herbs, pineapple, noodles, and cooked beef.
