Bo Nhung Dam – Sliced Beef in Vinegar Broth

Vietnamese food


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.

Ingredients:

sliced beef (doesn’t need to be an expensive cut just something lean)
sliced squid
shrimp
lettuce
bean sprout
cucumber
thinly sliced star fruit
rice vermicelli

Vinegar Broth:

There’s actually two ways you can make the broth. Go easy when you add the vinegar because you do not want it to overwhelm the broth.

Vinegar and Coconut Juice

1 can of coconut juice
1 tablespoon of vinegar
1/2 yellow onion thinly sliced
sugar

Vinegar and Beer

1 can of beer
1 tablespoon of vinegar
1/2 yellow onion thinly sliced
sugar

Fermented Anchovy Sauce (Mam Nem):

1 cup of fermented anchovy sauce (they usually come prepare in a bottle)
1 cup of crush pineapple and its juice
1 fresh chili sliced

Cook all these ingredients together in a pot for about 5 minutes.

Bo Nhung Dam dinner 🙂





Sorry I do not have a picture of a roll probably because I eat them too fast :p

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