When visiting Binh Duong, travelers are encouraged to try the local specialty: beef dipped in Vietnamese fermented shrimp paste (bo nhung mam ruoc). This dish is renowned for its unique and memorable flavor, created by the perfect combination of fresh, tender beef and a blend of distinctive spices.
The beef used in this dish is typically selected from the tenderloin, ensuring it is soft and naturally sweet. The star of the dish is the rich Vietnamese fermented shrimp paste, cooked with coconut water, lemongrass, garlic, fresh chili, and onions, which gives it a distinct and delicious taste.
When an order is placed, the cook slices the beef and arranges it on a plate, seasoning it on the spot to ensure freshness. The beef remains tender and moist when served. Each hotpot comes with a small pot of flavorful broth, a plate of thinly sliced beef, and a variety of fresh vegetables such as eggplant, bok choy, water morning glory, and fresh rice noodles.
As the broth boils, diners dip the thin slices of beef into the pot, waiting for the meat to cook to a perfect medium-rare before enjoying it hot. The beef is sweet and well-seasoned, and when paired with the crisp and fresh green vegetables, it offers a delightful culinary experience.
Beef dipped in Vietnamese fermented shrimp paste is not only a culinary treat but also rich in nutrients, providing essential minerals and proteins that are beneficial for health. This hotpot is perfect for gatherings and celebrations with family and friends.
