Vietnamese Beef Spring Roll Party (Bo Nuong Vi / Bo Nhung Dam)

For Thanksgiving, instead of the traditional American Thanksgiving meal, Jane and I hosted a Bò Nướng Vĩ/ Bò Nhúng Dấm Spring Roll Party for her family and her Aunt’s family.  This type of Spring Roll Party is  perfect for family lunch/dinner because everyone will hang-out with each other, cook the food in the hotpot or griddle, and assemble customized individual Spring Rolls around the table.  When I was younger, my family generally did one or the other, but since the meats and veggies used are the same, nowadays I just have both the electric griddle and  hot pot at the table so people can cook what they like. I, personally, like to sit in the middle of the table and have easy access to both the hot pot and griddle!

Here is quick breakdown of what each beef cooking method entails:

Bò Nhúng Dấm is Vietnamese Style hot pot.  People cook ingredients in a Vinegar/Coconut broth.
Bò Nướng Vĩ is the method of grilling beef at the table.   People melt butter on the griddle and cook ingredients directly at the table.  Note: I’ve seen recipes where the beef is marinaded in oyster sauce, garlic, and lemongrass, but I keep it plain because to keep it simple and easy to use for the hot pot as well.

Traditionally, these dishes are centered around beef, but I add variety of seafood and veggies so there are plenty of options for people, even the picky eaters, to eat. I prepared the ingredients below for 10 people and still had tons of left over meat and veggies.The ingredients below are what I like to use. However, work with your favorite ingredients or use what is available to you.


Basic Ingredients
2 pounds inside round beef, thinly sliced
2 pounds shrimp, peeled and deveined
2 pounds calamari, cleaned and remove cartilage
2 pounds basa fish fillet, or any white flaky white fish
1 bag vermicelli noodles
green leaf or read leaf lettuce, cleaned
1 bunch mint, clean and picked
1 bunch perilla leaves, cleaned and picked
1-2 yellow onion, thinly sliced
4 jalapenos, thinly sliced
8 ounces mushrooms, thinly sliced
rice paper
crushed peanuts
shredded coconut
favorite dipping sauce
butter (this is for the Bò Nướng Vĩ)

Bò Nhúng Dấm (Vinegar Beef Hot Pot) Broth Ingredients

1 stalk lemongrass, cut in 3 inch pieces
1 onion, thinly sliced
1 1 inch  ginger, sliced
1 can chicken broth
2 cans coconut juice
1/2 cup vinegar
4 cloves of garlic, minced
3 tablespoons vegetable oil
1 teaspoon salt
2 tablespoons sugar
pinch of pepper


  1. Basic Ingredients – Prepare all the beef, seafood, veggies, accompaniments, and sauces.  Plate and set aside. Note: The preparation is the most time consuming and most crucial work you will do all day.   
  2. Bò Nhúng Dấm Broth – Add chicken broth, coconut juice, lemongrass, and ginger to a stockpot and bring to a boil.  Simmer for half an hour to let all the flavors infuse together.  Meanwhile, heat garlic and oil in a small skillet on medium low until garlic browns.  Add onion, vinegar, garlic oil to the broth.  Season with Salt, Pepper, and Sugar to taste.  Add more vinegar as needed.
  3. Bo Nuong Vi – Heat the electric griddle on High at the table and once hot, add butter and cook beef , seafood, and veggies at the table.  Adjust heat as needed.
  4. Spring Roll Party – Cook beef, seafood, and veggies in either hot pot or griddle.  Create your own spring roll with your favorite ingredients and enjoy.


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