Bò Nhúng Mẻ (Vietnamese Beef Hot Pot with Fermented Rice)
Món truyền thống · Vietnamese
A classic Vietnamese hot pot where thinly sliced beef is quickly cooked in a tangy, fermented rice broth. Served with a variety of fresh herbs, vegetables, and rice noodles.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Beef sirloin or flank steak500g
- Fermented rice (cơm mẻ)200g
- Lemongrass stalks3 stalks
- Garlic cloves4 cloves
- Shallots2 shallots
- Fish sauce3 tbsp
- Sugar1 tbsp
- Water1.5 liters
- Saltto taste
- Black pepperto taste
- Assorted fresh herbs (mint, basil, cilantro)1 bunch each
- Lettuce leaves1 head
- Rice vermicelli noodles400g
- Bean sprouts200g
- Chili peppers (optional)1-2
Các bước
- 1
Thinly slice the beef against the grain. Marinate with a pinch of salt and pepper.
- 2
Prepare the broth: Bruise and roughly chop lemongrass stalks. Mince garlic and shallots.
- 3
In a large pot, combine fermented rice, chopped lemongrass, minced garlic, minced shallots, fish sauce, sugar, and 1.5 liters of water. Bring to a boil.
- 4
Simmer the broth for about 20-30 minutes to allow flavors to meld. Strain if desired for a clearer broth, or leave as is for a more rustic texture.
- 5
Season the broth with salt and pepper to taste. Keep the broth hot over a portable burner at the table.
- 6
Arrange the thinly sliced beef, fresh herbs, lettuce, rice vermicelli noodles, and bean sprouts on platters for dipping.
- 7
To eat, dip slices of beef into the simmering broth until just cooked, then dip herbs and noodles. Enjoy immediately.
