From: Karen Stephens k1966 @ optusnet.com.au
Mailing List: recipe-riot
Date: Tue, 8 Jun 2004 12:03:56 +1000
Subject: [Recipe-Riot] Bo Nhung Dam - Spicy Beef Fondue
* Exported from MasterCook *
Bo Nhung Dam - Spicy Beef Fondue
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
500 g sirloin or fillet steak in one piece -- sliced
as finely as
possible across the grain
1 large red or brown onion sliced paper thin
2 spring onions / shallots finely chopped
2 tomatoes halved lengthways and sliced -
optional
1 tablespoon vegetable oil
freshly ground black pepper
STOCK
1 tablespoon vegetable oil
4 cloves garlic -- very finely chopped
1 pieces ginger -- (4 cm) thinly sliced
3 cups water
3/4 cups water
1/4 cup sugar
1 tablespoon tomato paste
2 lemon grass stems -- bottom 10cm only,
bruised
1 1/2 teaspoons salt
ACCOMPANIMENTS
12 rice paper wrappers
6 lettuce leaves torn in half
1/2 cup mint leaves
1/2 cup fresh coriander leaves
1 small cucumber thinly sliced
fish sauce dip
Arrange beef slices in overlapping circles on a large serving dish.
Add onion spring onions and tomatoes. Sprinkle with oil, grind over
black pepper and cover with plastic wrap. Refrigerate. To prepare
stock heat oil in a saucepan; gently fry garlic and ginger for 10
seconds. Add water, vinegar, sugar, tomato paste, lemon grass and
salt. Bring to the boil, cover reduce heat and simmer for 10 minutes.
While stock is simmering, dip each rice paper in a small bowl of hot
water; immediately lay on a clean tea towel, turning to smooth it on
both sides with your fingers. Place on a large serving plate. Cover
with lettuce to keep moist; surround with mint coriander and cucumber.
Transfer stock to a fondue pot. Place on top of wooden board in the
centre of the dining table. Place dishes of beef, rice papers and
accompaniments on the table plus one empty plate for the cooked beef.
Fill four small with fish sauce dip. Cook several pieces of beef in
the simmering stock for a few seconds until they change colour. Scoop
out. Take a rice paper wrapper. Add a few slices of beef, some onion,
spring onion, tomato, lettuce and fresh herbs, roll up and dip into
sauce before eating.
Vietnam - When the Vietnamese go out to celebrate they usually have a
seven course meal known as Beef in Seven Ways. This tangy dish is
always served as the first course, as it really gets the tastebuds
going. Once you've prepared all the ingredients and the dipping sauce,
it's very quick and easy to cook the beef and great fun to prepare
this at the table.
ACME
Author: Produced by International Masters Publishers Pty Ltd
Source: Asian Cooking Made Easy
Copyright: International Masters Publishers Pty Ltd ABN 69 062 359 540
(No Copyright Date Included)
Ilyced by Karen - January 2003
