Introduces by the early Mongolian tribesman, and adopted by the Chinese, bo nhung dam is one of the most ancient ways of cooking meat. Traditionally, it was made in a Chinese lau, a large turban-shaped pan containing the broth, with a charcoal stove in the centre to keep the liquid simmering. The modern method simply requires a pot over a fuel burner, just like a fondue. The Vietnamese serve this with a simple table salad, rice wrappers and a dipping sauce. Once all the meat has been cooked, the fragrant broth is poured into bowls to drink.

Ingredients : Serves 4-6

Preparation:

• To make the stock, put the beef bones into a deep pan with the other ingredients and cover with 900ml water. Bring the water to the boil, reduce the heat and simmer, covered, for 1-2 hours. Remove the lid, turn up the heat and gently boil the stock for a further 30-40 minutes, or until it has reduced. Strain and season with salt. Measure out 300 ml and set aside.

• Meanwhile, make the dipping sauce. In a bowl, mix the vinegar and lime juice with the sugar, until the sugar dissolves. Using a mortar and pestle, crush the garlic and chilies together to form a paste.

• Add the anchovy fillets and pound them to a paste, then add the pineapple and pound them it to a pulp. Stir in the vinegar mixture, and set aside.

• When ready to eat, put 15 ml of sesame oil into a heavy pan, wok or fondue pot. Quickly stir fry the garlic, shallots, ginger and lemon grass until fragrant and golden, then add the sugar, vinegar, beef stock and the remaining sesame oil.

• Bring the liquid to the boil, stirring constantly until the sugar has dissolved. Season to taste with salt and plenty of freshly ground black pepper.

• Transfer the pan or fondue to a lighted burner at the table. Lay the beef fillet on a serving dish, and put the dipping sauce in a serving bowl. Using chopsticks or fondue forks, each person cooks their own meat in the broth and dips it into the sauce.

• After all the meat has been cooked, serve the broth.