Lau Bo (Vietnamese Beef & Lemongrass Hotpot)
Aromatic beef broth infused with lemongrass, ginger, and star anise, served as a simmering hotpot for tender beef slices and herbs. A showstopper dinner that tastes complex but requires minimal hands-on time.
- Total time
- 50 min
- Servings
- 4
- Calories
- 285
- Protein
- 38g
Ingredients
- 1.25 lbs beef sirloin or eye of round, thinly sliced
- 6 cups beef stock
- 3 whole lemongrass stalks, halved lengthwise
- 3 tbsp ginger, sliced into 1/4-inch coins
- 4 whole star anise
- 2 tbsp fish sauce
- 1 tbsp rock sugar or regular sugar
- 1 cup fresh herbs (Thai basil, cilantro, mint), chopped
- 2 whole lime wedges
Instructions
- 1
Slice beef against the grain into 1/8-inch-thick pieces. Arrange on a plate.
- 2
Bruise lemongrass stalks by pressing firmly with the side of a knife.
- 3
Bring stock to a boil in a 4-quart pot over high heat, ~6 minutes.
- 4
Add lemongrass, ginger, star anise, fish sauce, and sugar. Stir once.
- 5
Reduce heat to medium. Simmer uncovered for 20 minutes until fragrant.
- 6
Transfer broth to a tabletop hot pot or keep in pot on a trivet at table.
- 7
Place beef plate and fresh herbs at the table. Guests dip slices in hot broth.
- 8
Serve with lime wedges on the side. Squeeze over the broth to finish.
Tools you’ll need
- 4-quart stainless steel pot
- sharp slicing knife
- cutting board
- kitchen knife for bruising lemongrass
- wooden spoon for stirring
- tabletop hot pot or slow cooker on warm setting (optional but recommended)
- small serving bowls or dipping cups
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