Name: Authentic Bo Nhung Dam (Vietnamese Vinegar Hot Pot)
Prep time: 45 min
Cook time: 20 min
Yield: 4
Cuisine: Vietnam
Ingredients: *For the Beef Marinade:**; 5 lbs beef sirloin or ribeye, thinly sliced; 2 tablespoons soy sauce; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 1 tablespoon minced garlic; 1 tablespoon minced shallots; 1 teaspoon black pepper; 2 tablespoons vegetable oil; *For the Vinegar Broth:**; 6 cups beef stock or water; 1 cup rice vinegar; 1/4 cup soy sauce; 3 tablespoons rock sugar or granulated sugar; 1 tablespoon black vinegar (optional, for depth); 1 teaspoon salt; 2 star anise pods; 1 cinnamon stick; 1 tablespoon whole black peppercorns; *For the Dipping Sauce (Mam Nem or Nước Chấm):**; 1/4 cup fish sauce; 1/4 cup lime juice; 2 tablespoons sugar; 1/2 cup water; 2 cloves garlic, minced; 1-2 bird's eye chilies, minced; *For Serving:**; 1 package rice paper sheets (round, medium size); 1 bunch watercress or spinach; 1 bunch Thai basil

Bo Nhung Dam 🇻🇳 Vietnam

Vietnamese hot pot with beef slices cooked in a vinegar broth, often served with rice paper and fresh herbs.

hot pot beef

Made with

Beef vinegar broth rice paper herbs

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