Lẩu Bò (Vietnamese Beef Hotpot)

In a large pot, get the beef brisket or shank into 2 liters of chicken broth or water. Bring to a boil, then reduce to a simmer, skimming off any scum that rises. Add the lemongrass, ginger, and onion, and let it simmer for about 30 minutes until the beef is tender.

Season the broth with fish sauce, sugar, and the pineapple wedges. Taste and adjust—seek a balance of savory, sweet, and tangy. Keep the broth on low heat while you prepare the components.

After about 20 minutes, remove the brisket or shank, let it cool, then slice thinly, getting rid of any fat. Set aside with the sirloin and meatballs.

Cook vermicelli noodles per package instructions, drain and rinse with cold water so they stay springy. Arrange all raw vegetables, herbs, and noodles on large platter for the table. Have chili and the sawtooth herb on standby.

Make a punchy dipping sauce by combining fish sauce, water, sugar, lime, and chili. Stir to dissolve sugar and divide among small bowls.

Set the broth over a portable burner at the table. Let it bubble gently. Each guest takes a bit of meat, vegetables, noodles, and mushrooms and cooks them in the hot broth for a minute or two, depending. Once done, they enjoy it with the dipping sauce and plenty of fresh herbs.