Another specialty of my mothers. This translates to beef dipped in vinegar. Thinly sliced beef cooked at the table in a vinegary stock, then wrapped in rice paper with herbs and cucumbers, dipped in Nuoc Cham and YUM!!! You can't try to imagine the taste of this one as the ingredients probably won't make sense. Just know that the flavors are so perfectly suited in this dish! You'll need a heating unit that you can use at the table. Below is enough for 5 adults...6 if you count my little brother twice...
- 3 lbs of thinly sliced eye of round (if you go to a Vietnamese butcher, ask them to slice it for pho)
- 2 lbs shrimp, peeled and deveined. If they are large, slice them in half.
- Herb Plate: chinese coriander, cilantro, mint, perilla
- 1 head red leaf lettuce, leaves taken apart and washed
- 4 dua chuot (pickling cucumbers), peeled, halved lengthwise and sliced
- sliced fresh pineapple (optional)
- rice paper
Vinegar Stock (Hot Pot)
- 1 can Coco Rico
- 1/2 to 1 c rice vinegar
- 1-2 shallots, finely sliced
- 2 to 3 T lemongrass, finely minced
- 1 onion, thinly sliced
- juice from 1 can pineapple
- 2 to 3 T sugar
- pinch of salt
Serve with Nuoc Cham dipping sauce
- Saute the shallots and lemongrass in a little bit of oil until they are fragrant. Add the remaining ingredients for the hot pot and bring to a boil, then let simmer for about 20 minutes for the flavors to meld.
- At the table, keep the stock at a simmer, dip the meat in long enough to just cook them - alternate between beef and shrimp.
- Wrap the meat in rice paper, cucumbers, lettuce, herbs...dip in nuoc cham and enjoy!
No comments:
Post a Comment