Beef fondue rice paper rolls

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Today, let me show you how Vietnamese food is like a dream. Delicate. Lingering.

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But, also, let me show you how their food is like a celebration. Bold. Unapologetic.

Before I do, gọi your friends and family because today’s recipe is a Vietnamese food party.

The star? The DIY Fresh Spring Roll.

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Here’s how it works:

Every guest gets khổng lồ pick và choose their fillings, from cucumber và sprouts, to lớn vibrant mint, bầu basil, & cilantro.

The best part?

Everyone gets khổng lồ cook their meat at the table in a vinegar and lemongrass broth. You can vì this in a crock pot, a fondue pot, or, if you don’t have any of these, simply cook the beef in the kitchen right before dinner.

Think of bò nhúng dấm as Vietnamese fondu… also known as hot pot.

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Some lượt thích to cook shrimp, others beef or pork. I’ve even heard of people cooking squid in the broth.

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The bets part about this recipe is that the ingredients can be prepped & gathered way ahead of your guests ringing the doorbell. And, since everyone makes their own spring roll, you just need khổng lồ provide the napkins và smiles.

Oh, & one of the reasons I picked this recipe? You will be able khổng lồ find all the ingredients in any big grocery store, lượt thích a Whole Foods or a Reasors (though you’ll have lớn substitute regular basil for bầu basil). That makes it easy for those of you living in smaller cities.

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While many serve this dish with a blend of pinapple & fish sauce, I rather love it with nuoc mam. I’ll post that recipe tomorrow!

Serves 4-6

Ingredients:

For the broth:

2 cups coconut water (or plain water)1 cup rice vinegar1/2 cup sugar1 small onion sliced thinly2-3 stalks of lemongrass, slit down the middle và cut in thirds

1 Tbsp vegetable oil4 cloves garlic, sliced1/4 cup shallots, minced

Meats:1 lb thinly sliced beef (like ribeye or tenderloin)your choice of pork loin, salmon, and shrimp (optional)

For the fresh spring rolls:

1 package rice paper2 cups cooked rice noodleshead green lettuceone cucumber, slicedfour green onions, cut in two inch piecessliced pineapplesmall bag mung bean sproutsbunch thai basil (or regular)bunch mint

Method:

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First, make the broth. địa chỉ cửa hàng the coconut water (or regular water), rice vinegar, sugar, onion, và lemongrass to lớn a medium pot. Be sure khổng lồ bruise the lemongrass by bending và twisting it in your hands a few times.

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Bring khổng lồ a boil, then remove from heat. As the lemongrass steeps in the broth, the flavor will grow stronger.

Tip: you can store the broth for a day or two in the refrigerator.

Right before serving, fry up the shallot & garlic in some oil, then top the broth with the toasted mixture.

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Next, gather all your toppings. Clean them, dry them, & arrange them on a platter or in several small bowls. The cucumbers go quickly, as vày the herbs.

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Now for the fun – assembly!

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Soak the rice paper in warm water until pliable. Cook any desired meat in the hot pot…

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… and add desired toppings. Fold over the top and bottom, then roll it up. Just lượt thích a burrito!