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Chinese beef fondue

Ingredients

  • Serves: 4
  • Preparation: 30 min
  • Cooking: 30 min

– 600 g of slice tende
– 2.5 liters of beef broth
– 200 g of rice vermicelli
– 25 g fresh ginger
– 1/2 Chinese cabbage
– 1 bean curd (tofu) optional
– 5 sprigs of coriander
– 1 tbsp tomato sauce
– 2 pieces of sugar
– 1 tablespoon Nioc Mam sauce

For the sauce
– 1 tablespoon chili puree
– 2 tablespoons soy sauce
– 1 tablespoon of sesame oil

Preparation

• Wash cabbage leaves, drain and cut into strips.
• Pour the broth into the fondue pot. Add vermicelli, tofu and bean sprouts.
• Cut the tofu into cubes.
• Cut the meat into very thin slices and keep on a plate filmed in the refrigerator.
• Mix all ingredients in the sauce and place in individual cups.
• Pour the broth in a saucepan. Add the ginger peeled and sliced, coriander, tomato sauce, sugar and Nioc Mam. Let it boil for 20 minutes with small tremors.
• Immerse the vermicelli in a large volume of boiling salted water, cook for about 6 minutes and drain.
• Pour the broth into the fondue pot. Add vermicelli, tofu and bean sprouts.
• Mix all ingredients in the sauce and place in individual cups.
• Place a slice of meat in a ladle, plunge 30 sec. in the broth and steep it in the sauce.

Tip: If you do not have a Chinese fondue set, you can use a regular fondue set and use chopsticks for dipping. Rumsteck can also be used for this recipe.