BO BAY MON

      Title: BO BAY MON
  Categories: Vietnam, Update
       Yield: 1 Servings
  
 MMMMM---------------------THE DIPPING SAUCE--------------------------
       1 tb Shrimp paste
            Juice of 2 lemons
   1 1/2 tb Sugar, granulated
       1 ts Chili paste
       1 ts Ginger; chopped fine
       1 ts Pineapple; finely chopped
  
   Put shrimp paste in a bowl, add lemons juice, sugar, chili paste, and
   chopped ginger. Stir the sauce thoroughly to mix all the ingredients.
   In the Mekong Delta they add finely chopped fresh pineapple. You have
   enough dipping sauce for 4 persons. Taste it. If you find the sauce
   too salty, fine tune with lemon juice and sugar. Remember, this is
   usually a 4 to 6 hours meal. In a summer evening, in your back yard
   with your good friends, it is very appropriate. THE VEGETABLES Use
   several large plates to dispose the vegetables. They are used with
   wet rice paper to make rolls with the meat and then dipped in the
   sauce. The vegetables list: - salad: use the soft variety, Boston is
   the best. - cucumber: slice it half-moon - bean sprouts - green
   banana (optional): slice it sausage style ~ herbs: cilantro, basil,
   mint. THE MEAT You need the following beef cuts: ~ beef fondue, very
   thin slices - ground beef. You have to put it through the food
   processor to get a mellow paste. Because it is a very long and
   substantial meal I suggest you to plan a little more than 1/4 pound
   of meat for every guest. On the subsequent try you can serve only the
   beef cooked the way you like. HOW TO SERVE BO BAY MON Like any fondue
   Bo Bay Mon is not a time consuming recipe because it is a cook-it
   yourself meal. There is not a special sequence to serve the different
   courses. Do it as you like, the South Vietnamese are easy going
   people. Here is the usual sequence. 1st course. In a small pot put on
   a heater make a mix of 1 cup of coconut vinegar (or wine vinegar) 2
   cups of water and 1 tea spoon of sugar. Let it simmer on the table.
   To eat the 1st course take a slice of beef fondue, dip it in the hot
   liquid for a few second. Take a piece of wet rice paper, a little bit
   of evry vegetables on the table, add the cooked beef, roll and then
   dip it in the sauce. This procudure will be repeated for the six
   following courses, the 7th is a bowl of soup (if you can go so far).
   2nd course Use the ground beef. Add a little smash garlic, honey and
   ginger. Roll the mixture around a small skewer like a pogo stick.
   Grill them over a small charcoal fire or a small stove st on the
   table. Two sticks per gust is enough. 3nd course Use the same mixture
   as in the 2nd course but roll it in vine leaf. Grill the rolls. Two
   rolls per guest. 4nd course Use the beef slices previously marinated
   in garlic, lemon juice and black pepper. Two slices per guest. 5th
   course Use the beef slices previously marinated in light soy sauce,
   rice wine, garlic and black pepper. Stir fry the slices quickly in
   peanut oil. 6th course A good small piece of steak previously
   marinated in salt, black pepper and garlic. 1 piece per guest. 7th
   course Prepare a small pot of rice soup. Add a little fish sauce, a
   pinch of ginger, black pepper and scallion. One small rice bowl per
   guest. THE WINE With Bo Bay Mon which is quite salty because of the
   dipping sauce, I think cool beer is the best drink to go with the
   meal but unless you and your guest have a high degree of self-control
   you will become bloated very quickly. A not so dry white wine is a
   good choice. A good bottle of cool rosé is also welcome. Dessert is
   out of question unless you have a good supply of Alka Seltzer,
   Mylanta etc.. Enjoy!Subj: Bo Bay Mon
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