Bo Nhung Dam (Beef Fondue in Vinegar Broth with Herb Wraps)
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Ingredients
- 500 g beef sirloin, thinly sliced
- 150 ml rice vinegar
- 3 shallots
- 2 garlic cloves
- 2 little gem lettuce
- 1 fresh mint
- 12 rice paper wrappers
- 1 carrot, julienned
- 1 cucumber, julienned
- 40 g roasted peanuts, roughly chopped
Nutrition (per serving)
- Calories
- 447 kcal
- Protein
- 30.2 g
- Carbohydrate
- 35.8 g
- of which sugars
- 5.4 g
- Fat
- 19.1 g
- of which saturates
- 6.5 g
- Fibre
- 3.9 g
- Salt
- 0.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring the rice vinegar and 600ml water to a simmer in a pot with the sliced shallots and garlic.
- 2
Keep the broth gently simmering at the table or on the hob, and dip slices of beef in it for 10-15 seconds each until just cooked through.
- 3
Dip rice paper wrappers in warm water until pliable.
- 4
Wrap the cooked beef with lettuce, mint, carrot and cucumber inside each wrapper.
- 5
Scatter the wraps with chopped peanuts and serve with the remaining broth for dipping.
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