Kim Thuy’s Vietnamese Fondue
Kim Thuy’s Vietnamese Fondue
Open in full-screen mode

Kim Thuy’s Vietnamese Fondue

Preparation
30 MIN
Servings
4
Share

Ingredients

Broth

Rolls

Preparation

Broth

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

Rolls

  1. 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.
  2. 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

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

Good with...

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum