Kim Thuy’s Vietnamese Fondue

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