Bò Nhúng Mẻ Cuốn Bánh Tráng (Beef Hot Pot Rolls)
80% chuẩn vị · Vietnamese
A creative twist on Bò Nhúng Mẻ, where the cooked beef and accompanying herbs and noodles are rolled in rice paper wrappers, similar to fresh spring rolls, for a delightful textural experience.
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 sirloin or flank steak500g
- Fermented rice (cơm mẻ)150g
- Lemongrass stalks3 stalks
- Garlic cloves4 cloves
- Shallots2 shallots
- Fish sauce3 tbsp
- Sugar1 tbsp
- Water1.2 liters
- Saltto taste
- Black pepperto taste
- Assorted fresh herbs (mint, basil, cilantro, perilla)1 bunch each
- Rice vermicelli noodles400g
- Rice paper wrappers1 pack
- Lettuce leaves1 head
- Dipping sauce (e.g., peanut sauce or nuoc cham)for serving
Các bước
- 1
Thinly slice the beef. Marinate with salt and pepper.
- 2
Prepare the broth: Bruise and chop lemongrass. Mince garlic and shallots.
- 3
In a pot, combine fermented rice, lemongrass, garlic, shallots, fish sauce, sugar, and 1.2 liters of water. Bring to a boil.
- 4
Simmer the broth for 20 minutes. Strain if desired.
- 5
Season the broth with salt and pepper. Keep hot.
- 6
Cook rice vermicelli noodles according to package directions. Prepare fresh herbs and lettuce.
- 7
Dip beef slices into the hot broth until cooked. Remove and let cool slightly.
- 8
To assemble rolls: Dip a rice paper wrapper in warm water until pliable. Layer with lettuce, herbs, rice vermicelli, and cooked beef. Roll tightly.
- 9
Serve the rolls with the hot broth for dipping and your preferred dipping sauce.
