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Vietnamese Beef Fondue Recipe

Vietnamese Beef Fondue Recipe

Ingredients :

    • 750 g (11/2 lbs) boneless lean beef (wrapped in plastic wrap tightly and frozen for 1 hour)
    • 1 large white onion, peeled, cut in half and thinly sliced
    • 1/2 teaspoon ground pepper
    • 18 dried rice paper wrappers (20 cm/ 8 in across)
    • 1 portion Vietnamese Dipping Sauce
    • 1 bowl bottled chili sauce

Fondue Broth :

    • 2 tablespoons oil
    • 3 cloves garlic, minced
    • 3 stalks lemongrass, tender inner part of bottom third only, lightly bruised
    • 750 ml (3 cups) young coconut juice
    • 400 ml (13/4 cups) white vinegar
    • 2 tablespoons sugar
    • 1 tablespoon beef stock powder or bouillon
    • 2 teaspoons salt

Vegetables and Herbs :

    • 1 head leafy lettuce, washed and torn
    • 1 carrot, thinly shredded
    • 1 cucumber, thinly sliced
    • 250 g (5 cups) bean sprouts
    • 50 g (1 cup) coriander leaves
    • 40 g (1 cup) Vietnamese mint (laksa leaves)
    • 40 g (1 cup) Thai sweet basil leaves
    • 40 g (1 cup) mint leaves
    • 1 lime, cut into wedges

Method :

    1. Make the Vietnamese Dipping Sauce.
    2. Unwrap the partially frozen beef and slice it across the grain into paper-thin slices. Arrange on a serving plate and sprinkle with the ground pepper and onion slices. Cover and refrigerate until ready to serve.
    3. To make the Fondue Broth, heat the oil in a pot and fry the garlic and lemongrass until brown and fragrant. Add the other ingredients and bring to a boil. Reduce the heat and simmer for 10 more minutes.
    4. Transfer the Fondue Broth to a fondue pot or a claypot and place on a tabletop hotplate. Place the plate of beef next to the Fondue Broth.
    5. Arrange all the Vegetables and Herbs on serving plates around the Fondue Broth. Set a large shallow bowl of warm water next to the rice paper wrappers.
    6. At the table, heat the Fondue Broth to a light boil. Soak a dried rice paper wrapper in the warm water until soft and pliable, about 1 minute. Remove from the water and set on a dinner plate.With chopsticks, place a little of the Vegetables and Herbs in the middle of the rice sheet. Pick up a slice or two of beef and onion and submerge it in the hot broth. Poach lightly—less than 1 minute and place on top of the Vegetables and Herbs. Drizzle with the chili sauce and top with a few drops of lime juice.
    7. Fold the closest edge of the wrapper over the filling, then fold in the sides and roll up tightly. Dip the roll in the Vietnamese Dipping Sauce and eat.

Serves 6
Preparation time : 30 mins
Cooking time : 15 mins