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Bò nhúng dấm

If you are looking for the easiest dinner preparation that will awe your guests than look no further! All of the meats will be cooked in the hot pot by your guests.
Course: Main Course
Cuisine: Vietnamese
Keyword: Bo nhung dam
Calories: 1363kcal


  • Vinegar Broth
  • 4 cups water
  • 2 cups unseasoned rice vinegar
  • 1 cup sugar
  • 1 onion thinly sliced
  • 4 stalks of lemongrass use only white portion, bruised
  • 2 tbs cooking oil
  • 1/2 cup sliced shallots and garlic fried golden brown
  • Meats
  • sliced ribeye tenderloin, pork loin, salmon, shrimp, squid, etc.
  • Accoutrements
  • Rice paper green lettuce, sliced green onions, sliced cucumbers, sliced pineapples, mint, perilla, basil etc.
  • mắm nem dipping sauce
  • 1 small bottle of mắm nem
  • 1 cup of pineapple finely chopped
  • 1-2 birds eye chili chopped


  • Vinegar Broth
  • Combine water, rice vinegar, and sugar under low heat and stir until dissolved. Add the bruised lemongrass and onions and bring to boil, then turn off and set aside. This can be done 1 day in advanced. Transfer to hotpot and set aside. Please note, this broth is not meant as a soup but only to cook and flavor the proteins.
  • mắm nem dipping sauce
  • Combine 1/2 bottle of the mắm nem with the chopped pineapple and birds eye chili (optional). Prepare this 1 day in advance if possible to let the flavors meld. Store in airtight container and set aside.
  • Wash and prepare all your herbs and veggies. When ready to serve, fry the shallots and garlic in a small pan. Light up the butane table top burner and bring the hotpot to a slow simmer. Add the fried garlic and shallots and dip and roll away! Tip: We like to cook our meats medium rare, basically a quick dunk in the broth and set it on the divider to avoid over cooking.


Calories: 1363kcal | Carbohydrates: 261g | Protein: 6g | Fat: 29g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 85mg | Potassium: 1039mg | Fiber: 9g | Sugar: 232g | Vitamin A: 532IU | Vitamin C: 162mg | Calcium: 171mg | Iron: 4mg
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