Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.25 lb very thinly sliced beef ribeye or sirloin
- Broth: 4 cups low-sodium chicken stock, 2 cups coconut water, 3/4 cup unseasoned rice vinegar, 1 cup pineapple chunks, 2 lemongrass stalks (bruised), 6 ginger slices, 1 small onion (halved), 2 tbsp sugar, 2 tbsp fish sauce, 1/2 tsp kosher salt
- Pickles: 1 cup julienned carrot, 1 cup julienned daikon, 1/2 cup rice vinegar, 1/2 cup water, 2 tbsp sugar, 1 tsp kosher salt
- Sauce: 1/4 cup warm water, 2 tbsp sugar, 3 tbsp fish sauce, 3 tbsp fresh lime juice, 3 cloves garlic (minced), 1 red chili (sliced)
- To serve: 16 rice paper sheets (22 cm), 6 oz dried rice vermicelli (cooked; about 4 cups), 2 cups lettuce, 1 cup mint, 1 cup Thai basil, 1 cup cilantro, 1 cucumber (matchsticks), 1 cup bean sprouts, 12 chives
Do This
- 1. Make quick pickles; chill 20 minutes.
- 2. Stir together garlicky dipping sauce; set aside.
- 3. Simmer broth (stock, coconut water, vinegar, pineapple, lemongrass, ginger, onion, sugar, fish sauce) for 15 minutes; hold at 190–200°F.
- 4. Arrange beef, herbs, rice paper, noodles, cucumber, bean sprouts, pickles, and chives on platters.
- 5. Bring the pot to a gentle simmer at the table.
- 6. Swish beef slices in the broth 10–20 seconds until just cooked.
- 7. Dip rice paper in warm water 2–3 seconds, fill and roll, then dip into sauce.
Why You’ll Love This Recipe
- Interactive and fun: a Vietnamese “fondue” that turns dinner into an experience.
- Bright and balanced: tangy broth, fresh herbs, and a zippy garlic-lime sauce.
- Customizable: build each roll with your favorite herbs and veggies.
- Light yet satisfying: clean flavors with just-cooked beef and crisp greens.
Grocery List
- Produce: Pineapple, lemongrass, ginger, yellow onion, carrots, daikon, garlic, limes, fresh red chilies, lettuce, mint, Thai basil, cilantro, cucumber, bean sprouts, Chinese chives
- Dairy: None
- Pantry: Low-sodium chicken stock, coconut water, unseasoned rice vinegar, fish sauce, sugar, kosher salt, rice paper sheets (22 cm), dried rice vermicelli
Full Ingredients
Beef & Quick Seasoning
- 1.25 lb very thinly sliced beef ribeye or sirloin (shabu-shabu style)
- 1 tsp fish sauce
- 1/2 tsp sugar
- 1/4 tsp freshly ground black pepper
- 1 tsp neutral oil (canola or grapeseed)
Aromatic Vinegar Broth (Bo Nhung Dam)
- 4 cups low-sodium chicken stock
- 2 cups coconut water
- 3/4 cup unseasoned rice vinegar
- 1 cup fresh pineapple chunks (1-inch pieces)
- 2 lemongrass stalks, trimmed, smashed, and cut into 3-inch pieces
- 6 thin slices fresh ginger
- 1 small yellow onion, halved
- 2 tbsp sugar
- 2 tbsp fish sauce
- 1/2 tsp kosher salt, or to taste
Quick Carrot-Daikon Pickles
- 1 cup carrot, julienned
- 1 cup daikon, julienned
- 1/2 cup unseasoned rice vinegar
- 1/2 cup water
- 2 tbsp sugar
- 1 tsp kosher salt
Garlicky Dipping Sauce (Nuoc Cham)
- 1/4 cup warm water
- 2 tbsp sugar
- 3 tbsp fresh lime juice
- 3 tbsp fish sauce
- 3 cloves garlic, very finely minced
- 1–2 small red chilies (Thai or Fresno), thinly sliced
To Serve & Wrap
- 16 rice paper sheets (22 cm)
- 6 oz dried rice vermicelli, cooked according to package (about 4 cups cooked)
- 2 cups tender lettuce leaves
- 1 cup fresh mint leaves
- 1 cup Thai basil leaves
- 1 cup cilantro sprigs
- 1/2 cup perilla/shiso leaves (optional)
- 1 medium cucumber, cut into matchsticks
- 1 cup bean sprouts
- 12 Chinese chives (or green onion tops), for tying or tucking
- 1 large shallow bowl of warm water (110–120°F) for softening rice paper
Step-by-Step Instructions
Step 1: Make the quick pickles
In a small bowl, whisk 1/2 cup rice vinegar, 1/2 cup water, 2 tbsp sugar, and 1 tsp kosher salt until dissolved. Add the julienned carrot and daikon, press to submerge, and refrigerate for at least 20 minutes while you prep everything else.
Step 2: Stir together the garlicky dipping sauce
In a bowl, whisk 1/4 cup warm water with 2 tbsp sugar until dissolved. Add 3 tbsp lime juice, 3 tbsp fish sauce, the minced garlic, and sliced chilies. Taste and adjust: add more lime for brightness, a splash of water for milder saltiness, or more sugar for balance. Set aside.
Step 3: Season the beef and prep the add-ins
Toss the thin beef with 1 tsp fish sauce, 1/2 tsp sugar, 1/4 tsp pepper, and 1 tsp oil. Let it stand 10 minutes. Arrange on platters: lettuce, herbs, cucumber, bean sprouts, cooked vermicelli (rinsed and drained), and drained pickles. Keep a shallow bowl of warm water ready for the rice paper.
Step 4: Build the aromatic vinegar broth
In a 3–4 quart pot, combine 4 cups chicken stock, 2 cups coconut water, 3/4 cup rice vinegar, pineapple, lemongrass, ginger, onion, 2 tbsp sugar, 2 tbsp fish sauce, and 1/2 tsp salt. Bring to a boil over medium-high heat, then reduce to a steady simmer (190–200°F) for 15 minutes. Skim any foam. Keep hot for serving.
Step 5: Set up the tabletop “fondue”
Place the pot on a portable burner in the center of the table and keep it at a gentle simmer, not a rolling boil. Provide two sets of utensils: one for raw beef and one for cooked food. Place the rice paper and warm water bowl within easy reach.
Step 6: Swish-cook the beef
Using chopsticks or a slotted ladle, swish a slice of beef in the simmering broth for 10–20 seconds until just pink to fully cooked, depending on preference (about 30 seconds for well-done). Do a few slices at a time to maintain the simmer and tenderness.
Step 7: Roll, dip, and enjoy
Dip a rice paper sheet into warm water for 2–3 seconds; it will continue softening on your plate. Layer lettuce, herbs, a small tuft of vermicelli, cucumber, a few pickles, and the cooked beef. Add a chive for flair, then roll tightly: fold the sides over, tuck, and roll. Dip into the garlicky sauce and repeat.
Pro Tips
- Buy pre-sliced hot pot beef or chill the steak in the freezer for 30–45 minutes to slice wafer-thin at home.
- Keep the broth at a gentle simmer (190–200°F); boiling can toughen the beef and dull the vinegar’s brightness.
- Do not overfill the rice paper. A small bundle rolls neatly and won’t tear.
- Separate utensils for raw and cooked items keep the table safe and stress-free.
- If your rice paper gets sticky, dip your fingertips in water and smooth as you roll.
Variations
- Mam nem dipping sauce: Replace nuoc cham with a pungent pineapple-anchovy sauce if you love bold, funky flavors.
- Surf-and-turf: Add peeled shrimp; swish in the same broth for 45–60 seconds until opaque.
- Low-carb: Skip vermicelli and rice paper; wrap beef and herbs in lettuce leaves and dip.
Storage & Make-Ahead
Pickles can be made up to 3 days ahead and kept chilled in their brine. The dipping sauce keeps 2 days refrigerated. The broth base can be simmered up to 24 hours ahead; strain, chill, and reheat to a simmer before serving. Keep herbs washed and well-dried in a container lined with paper towels for up to 24 hours. Only soften rice paper when ready to eat; rolled leftovers do not store well. Refrigerate cooked beef and broth separately for up to 2 days; reheat broth to a simmer and briefly rewarm beef in it.
Nutrition (per serving)
Approx. 640 calories; 38 g protein; 16 g fat; 85 g carbohydrates; 5 g fiber; 1,350 mg sodium. Values will vary based on how many wrappers and noodles each person uses.
