Lau bo – Vietnamese fondue

Ease : 2
Cost : 2
Spicy :
People : 6
  • Baking :
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    Ingredients :

    • 20 cl of water
    • 20 cl of rice vinegar
    • 600 g of beef tenderloin
    • 200 g of peeled shrimp
    • 150 g of shiitake mushrooms
    • 150 g of bean sprouts
    • 1 package of rice cakes
    • 1 package of rice noodles
    • 1 can of coconut milk
    • 2 carrots
    • 1 can of pineapple
    • 2 onion
    • 1 lime
    • 1 lettuce
    • 10 g of Chinese chives
    • 10 g of parsley
    • 3 tablespoons of sugar
    • 1 teaspoon of salt

    Preparation :

    Soak noodles 15 minutes in cold water, then drain and set aside. Cut into 4 pieces the rice cakes.

    Cut meat into thin slices. Make a small cut on the back of the shrimp and remove the black vein and put aside.

    Peel carrots and cut into sticks, chopped parsley, cut the mushrooms and onion in thick slices, then Chinese spring onion of into strips 5 cm and lettuce into strips of 10 cm.

    Put the onion slices over the shrimp and the beef for flavoring . The rest of onion be served in to the broth.

    Boil water in a saucepan, then put the noodles to cook for 2 minutes, drain. Arrange the noodles on a presentation plate.

    In a fondue pot, combine rice vinegar, sugar, salt, coconut juice, water and remaining onion.
    Taste and adjust salt, sugar or vinegar, knowing that the broth should be slightly acidic, and slightly salty. If you find that the taste of vinegar is too strong, add a little water.

    Drain the pineapple and cut into small pieces and then chop coarsely

    Pour the contents of Mam Nem in a bowl, put the pineapple in the sauce, add the lemon juice and mix. Adjust according to your taste.

    Put in the middle of the table the hot pot and the dishes containing vegetables, shrimp, meat and noodles (the fondue pot must be heated over medium heat for meal), also a bowl of hot water for soaking rice cakes.

    Serve in a bowl mam nem sauce individually and use a plate for to roll the rice cake.

    Place ingredients you want into the hot pot and cook for 5 minutes for shrimp, mushrooms and carrots but for beef, spring onions and Chinese vermicelli it only takes a few seconds.

    Take a rice cake, soak in the bowl of warm water to rehydrate, then put on the plate, put some noodles, a salad leaf, vegetables and chunks of meat cooked on the rice cake.

    Wind the rice cake, being careful not to tear and eat with the mam nem sauce.

    Tips : you can replace the mam nem sauce to taste that strong enough for the sauce nuoc mam with a little chopped fresh ginger. For vegetables you can put Chinese cabbage, celery’s, tomatoes or cabbage flower according to your preference.
    The Vietnamese keep the rest of soup for eat with rice vermicelli or Chinese noodles or instant noodles.

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