Lau Bo — Vietnamese Beef Hot Pot
A communal Vietnamese beef hot pot where thin-sliced meat and vegetables cook in a fragrant broth at the table. Served with fresh herbs, dipping sauce, and rice—perfect for sharing.
- Total time
- 40 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
- 12 oz beef sirloin or ribeye
- 4 cups beef broth
- 2 tablespoons fish sauce
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, thinly sliced
- 4 cups napa cabbage, chopped into 2-inch pieces
- ½ cup fresh herbs (cilantro, mint, or Thai basil), roughly chopped
- 1 whole lime
Instructions
- 1
Wrap the beef in plastic wrap and place it in the freezer for 20 minutes—this makes it firm enough to slice paper-thin without tearing.
- 2
Remove the beef from the freezer and unwrap it. Using a sharp knife, slice the beef against the grain (across the lines running through the meat) into slices about 1/8-inch thick, like deli meat.
- 3
Arrange the beef slices in a single layer on a serving plate, separating them so they don't stick together.
- 4
Cut the lime in half and place both halves on a small serving plate alongside the fresh herbs, ready to serve at the table.
- 5
Pour the beef broth into a large pot and set it over medium-high heat. Wait until you see large bubbles breaking the surface and steam rising steadily, about 8 minutes.
- 6
Add the minced garlic and sliced ginger to the broth and stir once to combine. The mixture will smell aromatic and fragrant within 30 seconds.
- 7
Pour in the fish sauce and stir gently until fully mixed, about 20 seconds. Taste a spoonful of broth—it should taste savory and balanced.
- 8
Add the chopped napa cabbage to the pot and stir occasionally until the leaves are tender and bright green, about 5 minutes.
- 9
Carefully transfer the hot broth and cabbage to a serving bowl or hot-pot vessel at the table. Keep the heat on low to maintain a gentle simmer.
- 10
Place the plate of raw beef slices on the table along with small bowls of fresh herbs and the lime halves. Provide each diner with a small bowl for broth.
- 11
Instruct diners to pick up 1 to 2 beef slices with chopsticks or a fork, hold them above the simmering broth for 3 to 5 seconds until the meat turns light brown, then drop it into the broth and eat immediately.
- 12
Squeeze lime juice and scatter fresh herbs into the broth as you eat. Each bite is dipped in lime and herbs for maximum flavor.
Tools you’ll need
- sharp knife
- cutting board
- plastic wrap
- large pot (4+ quart)
- wooden spoon
- serving plate
- small serving bowls
- spoon for tasting
- hot-pot vessel (optional; a pot at the table works fine)
- chopsticks or small forks
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