Vietnamese Beef Fondue with Vinegar

Paper-thin beef slices poached tableside in a lemongrass-scented vinegar broth. The meat stays incredibly tender, paired with a punchy pineapple dipping sauce and crisp fresh herbs.

• Prep time: 40 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 673
• Protein: 42 g
• Carbs: 78 g
• Fat: 15 g

Ingredients

• 600 g Beef rump steak ( very thinly sliced )
• 150 ml Rice vinegar ( for the broth )
• 600 ml Mineral water ( broth base )
• 2 piece lemongrass ( bruised )
• 1 piece Yellow onion ( sliced )
• 2 tbsp White sugar
• 100 g Ananas comosus (L.) Merril ( finely minced for the sauce )
• 4 tbsp fish sauce
• 2 piece Garlic ( minced )
• 1 piece Thai chili optional ( seeded and minced )
• 200 g rice vermicelli ( cooked )
• 20 piece rice paper
• 30 g Mint fresh ( leaves picked )
• 1 piece Cucumber ( in sticks )
• 1 piece Citrus aurantiifolia (Christm.) Swingle. ( juiced )
• 600 ml Coconut water ( replacing mineral water )
• 100 ml Fermented anchovy sauce ( mix well before serving )

Instructions

1. Meat preparation

   Slice the beef very thinly against the grain. The blade should glide to obtain almost transparent shavings. Arrange them flat on a large plate without overlapping.

2. Starting the broth

   In a pot, pour the coconut water and rice vinegar. Crush the lemongrass with the back of a knife to release the oils and add it to the liquid with the sliced onion and sugar. Bring to a simmer.

3. Making the sauce

   Finely chop the pineapple, garlic, and chili. Mix with the mắm nêm, fish sauce, and lime juice. The sauce should be balanced between the heat, the fruit's acidity, and the strength of the mắm nêm.

4. Preparing the garnishes

   Hydrate the rice vermicelli in boiling water, then drain. Cut the cucumber into sticks. Wash the salad and herbs. Prepare a large bowl of warm water to soften the rice papers at the table.

5. Table service

   Keep the broth simmering in the center of the table. Each guest dips their meat for a few seconds until it changes color, then rolls it in a rice paper with the herbs and vermicelli.

Chef's tips

• Place the meat in the freezer for 30 minutes before slicing; it will be firmer and easier to cut paper-thin.
• Don't let the meat boil; a quick few-second dip is enough to keep it juicy.

Storage

This dish does not keep well once prepared. The meat must be consumed immediately after slicing.