Kim Thuy’s Vietnamese Fondue

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 (see recipe)