How to Make Vietnamese Beef Fondue with Pineapple and Anchovy Dipping Sauce Asian Cooking Recipe Cuisine

Vietnam Beef Fondue with Pineapple and Anchovy Dipping Sauce

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

2 tbsp sesame oil

1 garlic clove, crushed

1 in fresh ginger, peeled and finely sliced

1 lemon grass stalk, cut into several pieces and bruised

2 tbsp sugar

1 cup white rice vinegar

1 lb 10 oz beef fillet, thinly sliced into rectangular strips

salt and pepper

BEEF STOCK:

1 lb meaty beef bones

1 tbsp soy sauce

1 tbsp fish sauce

1 onion, peeled and quartered

1 in fresh ginger, peeled and chopped

3 cloves

1 star anise

1 cinnamon stick

SAUCE:

1 tbsp white rice vinegar

juice of 1 lime

1 tsp sugar

1 garlic clove, peeled and chopped

2 Thai chilies, seeded and chopped

12 canned anchovy fillets, drained

2 slices of pineapple, centre removed and flesh chopped

Directions:

Make the stock by putting the beef bones in a deep pan with other stock ingredients and cover with 4 cups water. Bring to a boil, reduce the heat and simmer, covered, for 1-2 hours.

Remove the lid, turn up the heat and gently boil the stock for a further 30-40 minutes or until it has reduced. Strain and season with salt. Measure out 1 1/4 cups and set aside.

Meanwhile for the sauce, mix vinegar and lime juice with sugar until sugar dissolves. Using a mortar and pestle, crush the garlic and chilies together to form a paste. Add the anchovy fillets and pound them to a paste, then add the pineapple and pound to a pulp. Stir in the vinegar and lime juice mixture and set aside.

When ready to eat, heat 1 tbsp of the sesame oil in a heavy pan, wok or fondue pot. Quickly stir fry the garlic, shallots, ginger and lemon grass until fragrant and golden then add the sugar, vinegar beef stock and the remaining sesame oil.

Bring to a boil, stirring constantly until the sugar has dissolved. Season to taste with salt and plenty of fresh ground black pepper.

Transfer the pan or fondue pot to a lighted burner at the table. Lay the beef strips on a large serving dish, and put the dipping sauce in a serving bowl.


Using a chopsticks or fondue forks, each person cooks their own meat in the broth and dips it into the sauce. Serve with salad vegetables, chopped herbs and rice wrappers.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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