Bo nhung dam | Beef vinegar fondue

Ingredients

• 300 g beef, such as tenderloin, thinly sliced
• 250 g shrimp, halved (optional)
• 250 g squid, sliced (optional)
• rice vermicelli, cooked according to instructions
• rice paper
• vegetables to taste: mint, Thai basil, coriander, cucumber, mixed salad, green mango (or sour apple, such as Granny Smiths), star fruit (carambola), etc.
• an electric fondue pot and fondue spoons

Fondue broth

• 3 stalks of lemongrass, bruised bottom only
• 1 onion, cut into wedges
• 1 garlic clove, crushed
• 1 l orange soda lemonade (sisi, sinas)
• 4 tbsp vinegar
• pinch of salt
• sugar to taste (optional)

Sauces

• basic fish dipping sauce Nuoc cham
• anchovy dipping sauces Mam nem (optioneel)

Preparation

1. Put a little oil in a pan and fry the onion, lemongrass and garlic until fragrant. Add the orange lemonade, vinegar, a pinch of salt and sugar to taste and bring to a boil. Turn the heat on the softest position to keep the broth warm.
2. Put the different types of meat in a large bowl. Place the meat and fresh herbs, cooked vermicelli, sauces and a bowl of water for the rice paper on the dining table.
3. Place in the middle of the table the fondue pot. Carefully pour the pan into the fondue pot with broth and turn the electricity on.
4. Each eater gets a plate, a bowl and chopsticks. Fondue spoons are usually used together. You can put all ingredients in a bowl and/or roll it in rice paper and dip in the sauces.