Dish

Bò nhúng dấm

Beef Vinegar Hotpot

The dish is made by simmering a mixture of vinegar, sugar, garlic, and spices in a hot pot, and then cooking thinly sliced beef in the mixture. The beef is typically served with a variety of dipping sauces and fresh herbs.

Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Meat Dish› Beef Dish

Origins and history

Bò nhúng dấm originated in Vietnam, where it is a popular dish in many restaurants and homes. The dish is said to have been inspired by Chinese cuisine, and is similar to dishes like hot pot and shabu-shabu.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It is also high in sodium, so it should be enjoyed in moderation.

Variations

Variations of this dish may include different types of meat, such as chicken or pork, or different types of dipping sauces. Some chefs may also add additional spices, such as ginger or lemongrass, to give the dish a unique flavor.

Presentation and garnishing

The dish should be presented on a large platter with the beef in the center and the dipping sauces and herbs arranged around the edges. A sprinkle of crushed peanuts can be used as a garnish.

Tips & Tricks

To ensure that the beef is tender and flavorful, it should be sliced thinly against the grain. The hot pot should be kept at a simmer to ensure that the beef is cooked evenly.

Side-dishes

A variety of dipping sauces and fresh herbs are the perfect accompaniments to this dish. Some popular dipping sauces include soy sauce, fish sauce, and hoisin sauce. Fresh herbs like mint, cilantro, and basil can be used to add flavor and freshness to the dish.

Drink pairings

A light beer or a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, pairs well with this dish. The drink should be served chilled to balance the acidity of the vinegar.