A communal Vietnamese hotpot in which paper-thin slices of beef are swished through a tangy, aromatic vinegar broth scented with shallot, lemongrass and coconut water. Diners then roll the just-cooked beef in rice paper with vermicelli, herbs and fruit, dipping the bundle in a pungent anchovy or fish sauce.
A festive table dish enjoyed across Vietnam and a popular party centerpiece; the vinegar broth is sometimes made with young coconut water or even beer for a sweeter base. It pairs the ritual of hotpot with the freshness of rice-paper rolls.
The beef comes out barely cooked, tender and faintly sweet from the coconut broth, with a clean vinegary tang. Wrapped with cool herbs, tart starfruit and astringent green banana, each roll is a fresh, bright, build-your-own bite.
The hot, acidic broth cooks the thin beef almost instantly, while the vinegar gently denatures the surface for tenderness. Wrapping with raw herbs and tart fruit balances the richness with acidity and crunch.
Variations
Made with coconut water, beer, or plain vinegar broth; sometimes includes shrimp or squid alongside beef
On the Palate
Where Bo Nhung Dam sits in the Vietnamese flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 40 min
- 115 min
Slice beef very thinly against the grain and arrange on a platter.
Watch outSlice against the grain as thin as you can — thick pieces won't cook through in a quick swish and turn chewy.
- 220 min
Marinate the beef briefly with a little sugar, oil and crushed garlic.
- 36 min
Fry shallots, garlic and lemongrass, then add to a pot of coconut water and vinegar.
- 44 min
Season the broth with sugar and salt and bring it to a gentle simmer at the table.
- 55 min
Set out rice paper, vermicelli, lettuce, herbs, green banana and starfruit.
- 65 min
Prepare a dipping sauce of fermented anchovy or nuoc cham with pineapple.
- 72 min
Each diner swishes beef slices in the simmering broth until just cooked.
Watch outSwish each slice just until it loses its red and no longer — a few seconds too long in the broth and the beef toughens.
- 82 min
Wrap the beef with noodles, herbs and fruit in rice paper and dip to eat.
