Recipe: Bò nhúng dấm – Beef in Vinegar Hotpot

Bò nhúng dấm - Beef in Vinegar Hotpot

By Helen Le Published: December 21, 2012

  • Yield: 4 - 6 Servings

This dish can be served as either appetizer or entrée. It's light to prepare and brings great joy to gathering parties.

  • Blend or chop a quarter of the pineapple finely (to get 1/2 cup) to make anchovy dipping sauce. Slice the rest lengthwise into long thin slices.
  • To make the dipping sauce, add anchovy fish sauce gradually to the blended pineapple adjusting to your taste. You might need about 3-5 tbsp anchovy fish sauce for 1/2 cup pineapple. Add sugar, minced chili and garlic if needed.
  • In a saucepan (or a hotpot), combine coconut juice, vinegar, salt, sugar, chicken stock, lemongrass, some onion rings, and a few slices pineapple. Stirr to dissolve.
  • On the dining table, place the hotpot the center and bring to a boil. Place the beef, all the prepared fresh greens and vegetables on various platters surrounding the hotpot. To serve, dip the beef slices in the vinegar hotpot for 10-20 seconds until slightly cooked. Remove and roll them in rice paper with the fresh vegetables. Dip in the anchovy sauce and serve.

Post By Helen Le (291 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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