Cooking Lucid
Lau Bo
Vietnamese beef hot pot with a fragrant lemongrass-star anise broth. Cook thinly sliced beef and vegetables at the table — communal dining at its finest.
Prep 30 min
Cook 30 min
Total 1h
Serves 6
Ingredients
Step 1 — Make the broth
- 8 cups beef broth
- 3 stalks lemongrass (bruised)
- 3 star anise
- 1 cinnamon stick
- 3 tbsp fish sauce
- 2 tbsp sugar
- 2 tbsp annatto oil
Step 2 — Hot pot ingredients
- 1 lb beef sirloin (thinly sliced)
- 1 lb beef meatballs
- Napa cabbage (cut)
- Morning glory (rau muong)
- Enoki mushrooms
- Tofu puffs
- Rice noodles
- Fresh herbs
- Dipping sauce (nuoc cham or satay)
Instructions
- 1
Prepare broth
Simmer broth with lemongrass, star anise, cinnamon, fish sauce, sugar, and annatto oil 20 minutes. Transfer to a hot pot at the table.
- 2
Cook at the table
Arrange raw beef, meatballs, and vegetables on platters. Diners cook ingredients in simmering broth.
- 3
Serve
Eat cooked items with dipping sauce and herbs. Finish the meal by drinking the flavorful broth or adding noodles.
Nutrition per serving: 360 cal · 32g protein · 22g carbs · 16g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
