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Bò Nhúng Dấm – Beef in Vinegar Fondue
Bò Nhúng Dấm is a classic Vietnamese dish in which thin slices of beef are cooked quickly in a simmering vinegar fondue and enjoyed with fresh herbs and sides.
Bò Nhúng Dấm – Beef in Vinegar Fondue
Laura Chen
4
30 minutes
20 minutes
500
Vietnamese
Main course
Bò Nhúng Dấm is a classic Vietnamese dish in which thin slices of beef are cooked quickly in a simmering vinegar fondue and enjoyed with fresh herbs and sides.
Ingredients
- 500 g beef, thinly sliced
- 500 ml rice vinegar
- 1 liter beef broth
- 1 piece ginger (about 3 cm), peeled and sliced
- 3 garlic cloves, chopped
- 2 tbsp sugar
- 2 tbsp fish sauce
- 200 g dried rice noodles
- 30 g fresh mint leaves
- 30 g fresh cilantro
- 30 g fresh Thai basil leaves
- 2 scallions, cut into fine rings
- 1 red chili, cut into thin rings
- 400 g mixed vegetables (carrots, cabbage, and broccoli), cut into pieces
Instructions
- Set up a fondue pot or a deep pot and heat the beef broth together with the rice vinegar in it.
- Add the ginger, garlic, sugar, and fish sauce to the pot and bring the mixture to a boil.
- Lower the heat and let the fondue broth simmer gently.
- Cook the rice noodles according to the package directions in a separate pot, then drain them.
- Arrange the sliced vegetables, herbs, chili, and cooked rice noodles nicely on a serving platter.
- Each guest can now dip their own beef slices into the simmering vinegar broth and cook them to taste.
- Eat the cooked beef together with the rice noodles, herbs, and vegetables.
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