Vietnamese Bò Nhúng Giấm Recipe

Note: To be updated in the future.

Vietnamese bo nhung giam is one of my favorite food my family would eat once in a while. It’s pretty easy to prepare and cook too! I’m focusing on the prepping the ingredients and how to make the broth for now and will have to go back to this post to update with a recipe for our mam nem sauce that Luke Pham prepped for me. You’ll need a shabu or hot pot for bo nhung giam.

Ingredient:

Bamboo brand rice paper
large squids
top sirloin beef
26/30 shrimp
green/red/Asian lettuces
fish mint leaves
mint leaves
Chinese chives / garlic chives
rau kinh gioi
tia to (I don’t eat this herb)
cucumber
thin vermicelli rice noodle or banh hoi

For the broth:

2 bottles of Heineken beer
3 cans of Coco Rico Soda
1/2 cup distilled white vinegar
4-5 bruised lemongrass stalks
1 cup crushed pineapple
2-3 bunche scallions

For the Vietnamese mam nem dipping sauce:

1 bottle Mam Nem Pha Sang hieu Ong Gia Que Huong
1 pineapple
1/2 cup minced garlic
1 can Coco Rico
juice of 2 sweet oranges
juice of 1 lime
sugar (I’ll measure out the amount next time)
homemade chili paste to preference (Mine has a combination of habanero, Thai dragon, ghost, and carolina reapers)

Direction:

1. Peel and devein the shrimp. Clean and cut the squids. Slice the top sirloin beef.

2. Prep the vegetables and herbs.

3. Cook the thin vermicelli rice noodles or banh hoi.

(insert photo here)

4. In the hot pot, boil the beer, vinegar, Coco Rico soda with lemongrass stalks, crushed pineapple, and scallions. Cook the raw meat in the broth to your preference.

5. All I have to say is just try your best to wrap it all up. I’m not talented with wrapping any kind of rolls up so I can’t show off with nice picture. Wrapping rolls is like pinning a cloth diaper on a wiggling moving baby to me. It’s a challenge every time for me. LOL! The goal is to not overload so the rice paper won’t tear up. Luke showed me how to wrap the rolls up nicely. I tried my best.