Bò Nhúng Dấm

Bò Nhúng Dấm is a delightful Vietnamese hot pot dish featuring tender beef slices cooked in a tangy vinegar broth, served with fresh vegetables and herbs. This low-carb version allows you to enjoy the authentic flavors without the added carbohydrates.

Ingredients

• Beef sirloin - 300 grams, thinly sliced
• Rice vinegar - 100 ml
• Water - 400 ml
• Garlic - 3 cloves, minced
• Ginger - 1 piece (20 grams), sliced
• Chili pepper - 1, sliced (optional)
• Fish sauce - 2 tablespoons
• Fresh herbs (mint, basil, cilantro) - 1 cup, chopped
• Lettuce leaves - 4, for wrapping
• Cucumber - 1 small, thinly sliced
• Radish (daikon) - 1 small, julienned
• Mushrooms (shiitake or enoki) - 100 grams, cleaned

Steps

1. In a pot, combine the rice vinegar, water, minced garlic, sliced ginger, fish sauce, and chili pepper. Bring to a boil over medium heat.
2. Once boiling, reduce the heat and let the broth simmer for about 10 minutes to infuse the flavors.
3. Prepare the fresh vegetables and herbs on a serving platter: lettuce leaves, cucumber slices, radish, and mushrooms.
4. After simmering the broth, taste and adjust seasoning if necessary. Strain the broth to remove the ginger and garlic solids, returning the liquid to the pot.
5. Bring the broth back to a light simmer. Arrange the thinly sliced beef in a bowl.
6. To eat, take a slice of beef and dip it into the simmering broth for about 10-15 seconds until cooked to your liking.
7. Serve the cooked beef with fresh herbs and vegetables, wrapping them in lettuce leaves.

Nutrition

• Calories: 320
• Protein: 35 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 900 mg
• Cholesterol: 80 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• High in protein, supporting muscle health.
• Rich in vitamins and minerals from fresh vegetables and herbs.

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