Beef Cooked at the Table in a Coconut, Lemon Grass and Vinegar Hotpot

Name: Beef Cooked at the Table in a Coconut, Lemon Grass and Vinegar Hotpot (Bò Nhúng Dấm)
Yield: Makes 20
Cuisine: Vietnamese
Ingredients: 1 kg (2 lb 4 oz) beef eye fillet; 1 handful perilla leaf; 1 handful mint leaves; 1 handful coriander (cilantro) leaves; 100 g (3½ oz) bean sprouts; 1 butter lettuce, leaves peeled; 1 butter lettuce, leaves peeled; 1 Lebanese (short) cucumber, cut into matchsticks; 1 small red onion, finely sliced; 20 sheets of 16 cm (6¼ in) rice paper; dipping fish sauce or anchovy and pineapple sauce, to serve; 200 g (7 oz) cooked vermicelli; 250 ml (9 fl oz/1 cup) white wine vinegar; 250 ml (9 fl oz/1 cup) coconut juice; 1 lemon grass stem, finely sliced

Bò Nhúng Dấm

Preparation info

Makes
20

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Mark Jensen: This dish is cooked at the table in a clay pot over a portable gas cooker. Butane gas cookers are relatively inexpensive and are available in Chinese supermarkets. They are fun to have on hand and are a compact piece of cooking equipment for seaside picnics.

Ingredients

Asia
Vietnam
China
Main course
Southeast Asia

Ingredients

Method