Bò Nhúng Dấm - Vietnamese Hot Pot with Vinegar Dip

Ingredients

• 500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
• 1 stalk lemongrass, minced 1 stalk lemongrass, minced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• Assorted vegetables (such as bok choy, mushrooms, and carrots) Assorted vegetables (such as bok choy, mushrooms, and carrots)
• Fresh herbs (such as Thai basil, cilantro, and mint) Fresh herbs (such as Thai basil, cilantro, and mint)
• Rice noodles, cooked according to package instructions Rice noodles, cooked according to package instructions

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 40g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the beef slices, minced lemongrass, minced garlic, and fish sauce. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a pot over medium heat. Add the star anise, cinnamon stick, and ginger. Cook for 1-2 minutes until fragrant.
3. 3.
   Pour in the beef broth and bring it to a boil. Reduce the heat to low and let it simmer for 20 minutes to allow the flavors to develop.
4. 4.
   While the broth is simmering, prepare the vegetables and herbs by washing and cutting them into bite-sized pieces.
5. 5.
   Arrange the vegetables, herbs, and cooked rice noodles on a platter for serving.
6. 6.
   Heat a hot pot or a large pot of boiling water on a portable stove at the dining table.
7. 7.
   Once the broth is ready, transfer it to the hot pot or keep it simmering on the stove.
8. 8.
   Each diner takes a slice of marinated beef and cooks it in the hot pot until desired doneness.
9. 9.
   Dip the cooked beef, vegetables, and herbs into the vinegar dip and enjoy with rice noodles.

Treat your ingredients with care...

• Beef — For the best results, choose a tender cut of beef like sirloin or tenderloin and slice it thinly against the grain to ensure tenderness.
• Lemongrass — Remove the tough outer layers of the lemongrass stalk before mincing. Use only the tender inner part for the marinade.
• Rice noodles — Cook the rice noodles according to the package instructions, then rinse them under cold water to prevent sticking.

Tips & Tricks

• To enhance the flavor of the broth, you can add additional spices such as cloves, cardamom, or fennel seeds.
• Customize the dipping sauce by adjusting the amount of vinegar, sugar, and chili according to your preference.
• Experiment with different vegetables and herbs to create your own unique combination of flavors.
• If you prefer a spicier broth, add sliced chili peppers or chili flakes to the simmering broth.
• Don't overcook the beef slices in the hot pot to maintain their tenderness.

Serving advice

Serve Bò Nhúng Dấm by placing the cooked beef, vegetables, and herbs into individual bowls. Each diner can then assemble their own bowl by adding rice noodles and pouring the hot broth over the ingredients. Encourage everyone to dip their bites into the tangy vinegar dip for an extra burst of flavor.

Presentation advice

Present Bò Nhúng Dấm by arranging the platter of vegetables, herbs, and cooked rice noodles in an attractive and colorful manner. Place the hot pot with the simmering broth at the center of the table, surrounded by the individual bowls of ingredients. This communal setup allows everyone to engage in the interactive dining experience.