Imple Yet Tastier Than Hotpot—Try This Method | Vietnamese Food

BEEF POACHED IN VINEGAR BROTH
1 fresh coconut (400ml); if unavailable, substitute with water
700ml water
4 tbsp vinegar (70ml)
3 tbsp rock sugar (60g)
1 tbsp salt (15g)
1 tbsp seasoning powder (10g)
A pinch of MSG
Shallots, lemongrass, garlic, chili, and pineapple; optional additions include onion and scallion whites
Fermented Anchovy Sauce (Mắm Nêm)
½ bottle prepared fermented anchovy sauce (140g)
¼ pineapple, minced (100g)
2 tbsp sugar (30g)
½ tbsp garlic (5g)
½ tbsp finely minced lemongrass (3g)
½ tbsp chili (5g)

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