Bò nhúng dấm – Beef in Vinegar Hotpot
Bò nhúng dấm - Beef in Vinegar Hotpot
By 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.
Ingredients
- 1 kg beef (eye of round/ sirloin) thinly sliced against the grain
- 1 pineapple peeled, core and eyes removed
- 3 stalks lemongrass bruised and tied into knots
- 1 small onion cut into rings
- 600 ml coconut juice
- 120 ml white vinegar 5%
- 1 tsp salt
- 1 tbsp sugar
- 1 tsp chicken stock (optional)
- 1 cucumber sliced thinly into 3-inch long bars
- 1 plantain (or Vietnamese green banana) peeled, sliced thinly into 3-inch bars and soaked in cold water (with salt and vinegar) to avoid browning
- 1 green star fruit sliced thinly lengthwise (optional)
- fresh herbs: mint, perilla, lettuce etc.
- stack rice paper
- anchovy dipping fish sauce
Instructions
- 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.
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