Bo Nhung Dam is Vietnamese fondue where you dip thinly sliced beef into a hot vinegary broth. The sliced beef is then rolled into a summer roll along with rice vermicelli and then a variety of vegetables, fruits, and herbs. You then dip the roll in prepare fish sauce or fermented anchovy sauce. Even though it is called bo nhung dam but you are able to add other proteins such as shrimp and squid. Not only is this dish delicious it’s also very entertaining! This is not something you have to cook beforehand and then serve it at the dinner table. You are able to cook right at the table with your friends and family. Bo Nhung Dam is eaten at a slower pace so you can cook, roll, eat, and socialize in between.

Beef in Vinegar Hotpot

Ingredients (serves 4-6)

1kg (2.2lb) beef

1 pineapple

3 stalks lemongrass

1 small onion

600ml coconut juice (abt 2 cans)

120ml (1/2 cup) rice/wine vinegar 5%

1 tsp salt

1 tbsp sugar

1 tsp chicken stock (optional)

1 cucumber

1 plantain ( or Vietnamese green banana “chuoi chat” – optional)

1 green star fruit (optional)

Fresh herbs: mint, perilla, lettuce etc.

a stack of rice paper

Anchovy dipping fish sauce


Peel, de-core and remove eyes of pineapple. Chop 1/4 finely to make dipping sauce  . Slice the rest lengthwise into thin slices

Slice cucumber and peeled plantain lengthwise into thin slices. Soak plantain in a bowl of cold water with some salt and lemon juice to avoid browning.

Smash lemongrass and tie into knots

In a saucepan (or hot pot), add coconut juice, vinegar, salt, sugar, chicken stock, lemongrass, some onion rings, a few slice pineapple and stirr to dissolve.
To serve, dip beef in vinegar hotpot until slightly cooked. Roll in rice paper with fresh vegetables.