Beef Vinegar Hotpot
(Thịt Bò Nhúng Dấm)

4 servings

Beef Platter (preparing time: 20 to 30 minutes)

Vegetable Platter (preparing time: 20 to 40 minutes)

Hot Pot Broth (preparing time: 5 minutes)

Dipping Sauce (A Vietnamese Kitchen - pages 16, 18, or 19)        


Thịt bò nhúng dấm is a Southern Vietnamese specialty. This dish is a combination of a beef platter, vegetable platter, hot pot broth, and a dipping sauce. This is a fun-filled, hands-on meal. The portions are wrapped like springrolls. Everyone can participate in wrapping his/her own meal. Eat while you wrap. 


The longest process of this recipe is the preparation of the two platters' contents. Each portion contains fresh, thinly sliced cooked beef and plenty of fresh vegetables of your choice. The portions are dipped in flavorful Anchovy Mix (page 16). If anchovy is a little too exotic for the taste buds, you can dip in milder sauces such as Sweet and Sour Fish Sauce (page 18) or Sweet and Sour Hoisen (page 19).


Beef Platter


Preparing time: 20 to 30 minutes


2 pounds fillet, beef sirloin or other lean, tender beef

2 tablespoons oyster sauce

⅛ teaspoon black pepper

1 medium regular onion, sliced into thin rings

2 tablespoons finely chopped green onion


Trim all the fat from the beef. Slice the beef into slivers. Mix with oyster sauce and black pepper in a medium size bowl. Arrange the beef thinly on a serving plate. Place the rings of onion thinly on top of the beef. Sprinkle the green onion pieces on top. Cover and refrigerate until ready to cook.



Vegetable Platter


Preparing time: 20 to 40 minutes


1 (3 inch) ginger root

1 cucumber

1 head leaf lettuce

1 bunch mint leaves

1 bunch cilantro

½ pound bean sprouts

⅓ bundle of cooked bún rice stick vermicelli noodles (page 65)

1 (12-ounce) package rice paper

Bowl of hot water

1 star fruit, sliced thinly (optional)


Clean and drain the vegetables. Peel and slice the ginger root into thin lengthwise sticks (toothpick size). Peel and skin the cucumber. Slice the cucumber into thin, lengthwise sticks. Arrange the vegetables and noodles onto a platter.



Hot Pot Broth


Preparing time: 5 minutes


½ cup vinegar

1 tablespoon finely chopped ginger

2 cubes beef flavored bouillon

4-ounce can crushed pineapples, drained


Combine vinegar, ginger, bouillon cubes, pineapples and 8 cups of water in a hot pot or a rice cooker. Bring to a boil at medium low heat before serving.



Dipping sauces (pages 16, 18, or 19)

Anchovy Mix, Sweet and Sour Fish Sauce, or Sweet and Sour Hoisen





Each person starts with a large serving plate and a bowl of dipping sauce. Dip the rice paper into a bowl of hot water until the entire paper is slightly wet. The hot water will soften the rice paper instantly. Warning: Over soaking the rice paper will make wrapping difficult.


Set the rice paper flat on the serving plate. Arrange a piece of lettuce in the center of the rice paper. Place a pinch of ginger, 5 to 6 bean sprouts, a pinch of noodles, a few mint leaves, 3 to 4 cilantro leaves, a few cucumber sticks, and a piece of optional star fruit on top of the lettuce. For easy wrapping, do not overload the rice paper with a large amount of vegetables. 


Drop a few slices of marinated beef and a piece of onion into the boiling broth. Cook the beef and onion as needed. Allow the beef to cook for 5 seconds or until desired texture. Scoop out the cooked beef and onion. Place them on top of the vegetables.  


Wrap the ingredients eggroll style. See the illustrations and instructions for eggroll or springroll wrapping technique on pages 28 or 32. Dip finished rolls into dipping sauce and bon appetit.