Lẩu Bò (Vietnamese Beef Hot Pot)

🧂 Ingredients

• 500 g Beef slices(Thinly sliced sirloin, ribeye, or flank steak. Can be partially frozen for easier slicing.)
• 300 g Beef organs (optional)(Tripe, liver, heart, tendon - cleaned and thinly sliced. Adjust based on preference.)
• 2 L Beef broth or stock(High quality, low sodium preferred.)
• 1 piece Aromatics for broth(Star anise (2-3), cinnamon stick (1 inch), cloves (3-4), cardamom pods (2-3), dried shiitake mushrooms (3-4). Toast lightly before adding to broth.)
• 2 inch Ginger(Sliced or smashed.)
• 4 cloves Garlic(Smash lightly.)
• 1 medium Onion(Halved or quartered.)
• to taste Seasoning for broth(Fish sauce, salt, sugar (rock sugar or granulated).)
• 1.5 - 2 kg Assorted fresh vegetables(Examples: Bok choy, napa cabbage, mushrooms (enoki, shiitake, oyster), bean sprouts, water spinach, lotus root slices, taro root slices. Washed and cut into bite-sized pieces.)
• for finishing Noodles(Rice vermicelli (bún), fresh egg noodles, or udon noodles. Cooked separately according to package directions.)
• various Dipping sauces(Hoisin sauce, sriracha, chili garlic sauce, lime wedges, chopped cilantro, minced garlic, sliced chilies.)

👨‍🍳 Instructions

1. 1

   Prepare the Broth Base: In a large pot, combine the beef broth, aromatics (star anise, cinnamon, cloves, cardamom, shiitake mushrooms), ginger, garlic, and onion. Bring to a boil, then reduce heat to a gentle simmer.

   ⏱️ 10 minutes
2. 2

   Simmer and Infuse: Cover the pot and let the broth simmer gently for at least 30-45 minutes to allow the flavors to meld. Skim off any impurities that rise to the surface. Strain the broth, discarding the solids, and return the clear broth to the pot.

   ⏱️ 30-45 minutes
3. 3

   Season the Broth: Taste the broth and season generously with fish sauce, salt, and a touch of sugar. The broth should be flavorful enough to stand on its own but not overly salty, as dipping sauces will add more saltiness.

   ⏱️ 5 minutes
4. 4

   Prepare Dipping Ingredients: While the broth simmers, wash and cut all vegetables into bite-sized pieces. Arrange them attractively on platters. Arrange the thinly sliced beef and optional organs on separate platters. Prepare the dipping sauces by combining ingredients in small bowls.

   ⏱️ 30 minutes
5. 5

   Set Up the Hot Pot: Place a portable burner (electric or butane) in the center of the dining table. Place the pot of simmering broth on the burner. Arrange the platters of beef, vegetables, cooked noodles, and dipping sauces around the burner for easy access.

   ⏱️ 10 minutes
6. 6

   Dine and Cook: Guests select ingredients from the platters and cook them in the bubbling broth using chopsticks or small strainers. Beef and organs cook very quickly (15-30 seconds). Vegetables will take longer. Dip cooked items into desired sauces before eating. Add cooked noodles to the broth towards the end of the meal to soak up the flavors.

   ⏱️ Ongoing (social dining)

💡 Pro Tips

• ✓The broth is the heart of Lẩu Bò; ensure it's well-seasoned and aromatic.
• ✓Partially freezing the beef makes it much easier to slice thinly for quick cooking.
• ✓Don't overcrowd the pot when cooking ingredients; cook in batches if necessary.
• ✓Encourage guests to experiment with different sauce combinations.
• ✓The broth can be made a day in advance to allow flavors to deepen.

🔄 Variations

• Spicy Lẩu Bò: Add sliced chilies or chili paste to the broth.
• Lẩu Nấm (Mushroom Hot Pot): Focus on a variety of mushrooms and a lighter broth.
• Lẩu Hải Sản (Seafood Hot Pot): Substitute beef with an assortment of fresh seafood.

🥗 Nutrition

Per serving