Ingredients Jump to Instructions ↓

  1. 4 500 g 1/2 1 20 sheets Hot Pot

  2. 250 ml 2 tablespoons 300 g 1 250 ml 1/2 teaspoon 2 teaspoon Sauce

  3. 2 tablespoons 125 ml 300 g 2 cloves

  4. 1 2 tablespoons Garnishing

  5. 100 g 2-4 springs

  6. 1 150 g 50 g Beef tenderloin, thinly sliced Onion, peeled and sliced Spring onion (scallion), sliced Vietnamese rice paper, sprinkled with water to soften Rice vinegar Lemon grass, bulbous portion only, finely sliced Pineapple, peeled and sliced Onion, peeled and finely sliced Fresh coconut juice Salt Sugar Fermented anchovy sauce Water Pineapple, peeled and crushed Garlic, peeled and crushed Red chili, finely chopped Sugar Lettuce Mint leaves Cucumber, peeled and sliced Pickled carrot and radish Fresh rice vermicelli, blanched

Instructions Jump to Ingredients ↑

  1. : Prepare garnish ingredients and set aside. Combine sauce ingredients and set aside. Combine hot pot ingredients in a pot and bring to the boil. Reduce head and simmer for 5 minutes. Lay slices of beef out on a plate and top with slice onion and spring onion. Allow guests to dip slices of beef into the simmering hot pot to cook until their desired doneness. To assemble, lay a sheet of rice paper on a plate and arrange some garnish on it. Top with cooked beef and wrap. Dip in sauce before eating.


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