Name: Kim Thuy’s Vietnamese Fondue
Prep time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 4 cups (1 litre) water; 2 stalks lemongrass, slightly crushed and cut into chunks; 1 tablespoon (15 ml) rice vinegar; 1 onion, sliced; Thinly sliced beef for chinese fondue; Raw shrimp, peeled; Calamari, cut into 1-inch (2.5-cm) thick slices; Cucumbers, cut into sticks; Leaves iceberg lettuce; Fresh leaves mint; Leaves Vietnamese basil (shizo); Fresh cilantro; Rice paper wrappers; Vietnamese Fondue Sauces

Ingredients

Broth

4 cups (1 litre) water
2 stalks lemongrass, slightly crushed and cut into chunks
1 tablespoon (15 ml) rice vinegar
1 onion, sliced

Rolls

Thinly sliced beef for chinese fondue
Raw shrimp, peeled
Calamari, cut into 1-inch (2.5-cm) thick slices
Cucumbers, cut into sticks
Leaves iceberg lettuce
Fresh leaves mint
Leaves Vietnamese basil (shizo)
Fresh cilantro
Rice paper wrappers
Vietnamese Fondue Sauces

Preparation

Broth

In a fondue pot, bring all the ingredients to a boil. Place on a warmer in the centre of the table.

Rolls

Place the meat, seafood, cucumber, and herbs in dishes in the centre of the table. Add the fondue sauces and a big bowl of lukewarm water. Place the meat and seafood of your choice in hot broth to cook.
For each roll, dip a rice wrapper quickly in the lukewarm water. Drain well. Place on a plate or wood board. Top with a lettuce leaf. Remove the cooked meat and seafood from the broth with tongs or a small sieve and place over the lettuce. Garnish with cucumber and herbs. Fold the sides toward the centre of the wrapper. Roll up tightly. Dip in the sauce of your choice.

Note from Ricardo

At the very end, eat the remaining broth with rice vermicelli.

Kim Thuy’s Vietnamese Fondue

Categories

Ingredients

Broth

Rolls

Preparation

Broth

Rolls

Note from Ricardo

Personal Note