Lẩu Bò (Classic Vietnamese Beef Hot Pot)
Món truyền thống · Vietnamese
A classic and aromatic Vietnamese beef hot pot featuring a rich, savory broth simmered with lemongrass, ginger, star anise, and cinnamon. Served with thinly sliced beef, various fresh vegetables, herbs, and noodles, it's a communal and interactive dining 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 brisket or flank steak500g
- Beef bones (for broth)500g
- Lemongrass stalks3 stalks
- Ginger1 large piece
- Garlic5 cloves
- Onion1 large
- Star anise3 pods
- Cinnamon stick1
- Fish sauce3 tbsp
- Rock sugar1 tbsp
- Bok choy1 head
- Enoki mushrooms1 pack
- Bean sprouts1 cup
- Fresh herbs (cilantro, mint, Thai basil)1 bunch
- Rice vermicelli noodles200g
- Saltto taste
- Black pepperto taste
- Water2 liters
Các bước
- 1
Prepare the broth: Simmer beef bones in water for at least 1 hour. Skim off impurities.
- 2
Prepare aromatics: Bruise lemongrass stalks. Peel and slice ginger. Peel and halve garlic and onion.
- 3
Add bruised lemongrass, ginger, garlic, onion, star anise, and cinnamon stick to the broth. Simmer for another 30 minutes.
- 4
Strain the broth, discarding solids. Return broth to pot. Season with fish sauce and rock sugar. Adjust salt and pepper.
- 5
Thinly slice the beef brisket or flank steak against the grain.
- 6
Wash and prepare vegetables: Separate bok choy leaves, clean enoki mushrooms, and rinse bean sprouts. Wash herbs.
- 7
Cook rice vermicelli noodles according to package directions.
- 8
Assemble the hot pot: Place the broth pot in the center of the table with a heat source. Arrange platters of thinly sliced beef, prepared vegetables, herbs, and noodles around the pot.
- 9
Diners cook their own ingredients in the simmering broth and enjoy.
