Lẩu Bò Nhúng Dấm (Vinegar-Simmered Beef Hot Pot)
80% chuẩn vị · Vietnamese
A refreshing and tangy variation of Lẩu Bò where thinly sliced beef is quickly cooked in a fragrant broth infused with vinegar and coconut water. This method results in tender beef with a bright, slightly sweet and sour flavor profile. It's typically served with rice paper, fresh herbs, and dipping sauces.
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Nguyên liệu
- Thinly sliced beef (sirloin or tenderloin)400g
- Rice vinegar1 cup
- Coconut water1 liter
- Lemongrass stalks2 stalks
- Ginger1 small piece
- Garlic3 cloves
- Tomatoes2
- Pineapple chunks1 cup
- Lettuce (various types)1 head
- Fresh herbs (mint, basil, perilla)1 bunch
- Rice paper wrappers1 pack
- Dipping sauce (e.g., peanut sauce, nuoc cham)as needed
- Saltto taste
- Black pepperto taste
Các bước
- 1
Prepare the broth: In a pot, combine rice vinegar, coconut water, bruised lemongrass, sliced ginger, minced garlic, halved tomatoes, and pineapple chunks.
- 2
Bring the broth to a gentle simmer. Season with salt and pepper to taste. Keep warm over a low heat.
- 3
Ensure beef is sliced very thinly. Arrange on a platter.
- 4
Prepare vegetables and herbs: Wash and arrange lettuce and herbs on platters. Prepare rice paper wrappers by dipping them briefly in water.
- 5
Serve the hot pot with the simmering broth in the center. Diners dip the beef into the broth to cook, then wrap it with vegetables and herbs in rice paper with dipping sauce.
