Bò Nhúng Dấm Recipes
Bò NHúNG DấM
If you are looking for the easiest dinner preparation that will awe your guests than look no further! All of the meats will be cooked in the hot pot by your guests.
Provided by The Ravenous Couple
Categories Main Course
Number Of Ingredients 16
Steps:
- Vinegar Broth
- Combine water, rice vinegar, and sugar under low heat and stir until dissolved. Add the bruised lemongrass and onions and bring to boil, then turn off and set aside. This can be done 1 day in advanced. Transfer to hotpot and set aside. Please note, this broth is not meant as a soup but only to cook and flavor the proteins.
- mắm nem dipping sauce
- Combine 1/2 bottle of the mắm nem with the chopped pineapple and birds eye chili (optional). Prepare this 1 day in advance if possible to let the flavors meld. Store in airtight container and set aside.
- Wash and prepare all your herbs and veggies. When ready to serve, fry the shallots and garlic in a small pan. Light up the butane table top burner and bring the hotpot to a slow simmer. Add the fried garlic and shallots and dip and roll away! Tip: We like to cook our meats medium rare, basically a quick dunk in the broth and set it on the divider to avoid over cooking.
Nutrition Facts : Calories 1363 kcal, Sugar 232 g, Sodium 85 mg, Fat 29 g, SaturatedFat 2 g, Carbohydrate 261 g, Fiber 9 g, Protein 6 g, TransFat 1 g, ServingSize 1 serving
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