- 2 L of water
- 2 cubes of beef bouillon
- 2 tablespoons of raw sticky rice
- 1 tablespoon of nuoc mam sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of chili paste
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 250 g of vermicelli
- 250 g of beef
- 250 g of pork
- 250 g of calf liver
- 250 g of Chinese Cabbage
- 250 g of green beans
- 3 cm of galangal
- 3 kaffir leaves
- 15 onions
- 2 shallots
- 2 cloves garlic
- 2 white stalks lemongrass
- 1 bunch basil
- 1 bunch cilantro
Peel and chop the shallots, garlic and white of lemongrass , put the three spices in a bowl and set aside.
Peel and chop galangal, cut into 4 pieces the kaffir leaves and reserved.
Cut the leaves of Chinese cabbage into pieces to 5 cm and chopped coarsely the spring onions then cilantro and reserved.
Cut thin slices of calf liver, pork and beef and reserved to refrigerator.
In a skillet cook the raw sticky rice over high heat, stirring occasionally, until they become dark brown, then grind in a blender and reserved.
In a saucepan heat the water over high heat then add the beef bouillon cubes, add the fish sauce, soy sauce, sugar, salt and crushed sticky rice and mix.
Add the kaffir leaves and galangal in the broth and bring to boil.
Pour the broth into the fondue pot that you put on medium heat to keep the simmering stock.
Arrange the plates containing rice vermicelli, meat, cabbage, basil, cilantro, onions and then the bowl containing three spices around the pot.
Dip pieces of meat and vegetables in broth, then in the bowl with the onion, shallots and lemongrass or in the chili sauce.
Serve with a spicy sauce or dark soy sauce.