Vietnamese Style Beef Hot Pot

  • images/show_06_vietnamese_style_beef_hot_pot.jpg

Makes 4 - 6 servings

Traditional Soup Base

  • 6 cups coconut water
  • 2 cups seasoned rice vinegar
  • 1 onion thinly sliced
  • 4 stalks of lemongrass, use only white portion, bruised

Dip #1 - Spicy Hoisin Dip

Dip #2 - Nuoc Cham Fish Sauce Dip (*see Imperial Roll recipe)


  • 1 pound tender beef, very thinly sliced

Optional Seafood

  • 8 ounces raw shrimp, cleaned, peeled, and deveined
  • 4 lobster tails
  • 1/2 pound clams

Suggested Serving Garnishes

  • 1 medium head butter lettuce, leaves separated and washed
  • 20 pieces rice paper, softened and kept between moist towels
  • 2 cups dried thin rice noodles, blanched until softened
  • 1 cucumber, peeled and sliced thin
  • 1 bunch fresh cilantro
  • 1 bunch fresh Thai basil
  • 1 bunch fresh Vietnamese mint/rau ram
  • 1/2 cup pickled daikon
  • 1/2 cup pickled carrots
  • 1/2 cup chopped green onions
  • 1 cup bean sprouts
  • 2 starfruit, peeled and sliced
  • 1 dragonfruit, peeled and sliced
  • 1 pineapple, peeled, cored, and
  • 1/2 cup roasted unsalted peanuts, ground

Directions

  1. Prepare soup base by combining the coconut water, rice vinegar, onion and lemongrass in a large pot over medium-high heat. Bring to a gentle simmer.
  2. Prepare all the dips by combining the ingredients for each in separate bowls. Mix well.
  3. To serve, set up all the accompanying garnishes, dips, beef and seafood (optional) on the table and bring the soup base to a simmer.
  4. To eat, dip the beef briefly into the hot soup base to desired doneness. Wrap the cooked beef in rice paper and lettuce and enjoy warm with your choice of garnishes.

*Note: This is a super fun, go-to meal for any busy family. There is no pre-cooking involved as everybody sits down and participates in cooking his/her own food! A table-top propane stove is used at the dinner table to keep the hot pot at a simmer.