Kim Thuy’s Vietnamese Fondue

Kim Thuy’s Vietnamese Fondue

  • Preparation 30 min
  • Servings 4
  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers
  • Sans oeufs

Categories

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

  • Rolls

Note from Ricardo

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

Personal Note