Bò bảy món, on menus often "Bò 7 món" (literally "seven courses of

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...

" in

Vietnamese Vietnamese may refer to: * Something of, from, or related to Vietnam, a country in Southeast Asia ** A citizen of Vietnam. See Demographics of Vietnam. * Vietnamese people, or Kinh people, a Southeast Asian ethnic group native to Vietnam ** Overse ...

) is a set selection of beef dishes in

Vietnamese cuisine Vietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes ( vi, ngũ vị, links=no, label=none): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish refle ...

. Multi-course meals such as Bò 7 món are representative of higher-end Vietnamese cuisine.

Overview

Typically the seven dishes, from first to the last course, are: #Bò bít tết: Beefsteak, thinly sliced, served with lettuce and tomato #Bò nướng sa tê: raw beef slices marinated in lemongrass to be cooked on grill #Bò nhúng dấm: Raw slices of beef to be cooked in a vinegared fondue #Bò nướng mỡ chài: Sausages made from grilled ground beef wrapped in

caul fat Caul fat, also known as lace fat, omentum, or fat netting, is the thin membrane which surrounds the internal organs of some animals, such as cows, sheep, and pigs, also known as the greater omentum. It is used as a casing for sausages, roulades, ...

casing #Bò lá lốt: Grilled ground beef wrapped in a Lolot leaf (very similar to a grape leaf in taste) #Bò chả đùm: Steamed ground beef patties served with shrimp chips #Cháo Bò: Beef congee The cooked beef portions are then wrapped (by the individual eating it) with

rice paper "Rice paper" has many varieties such as rice paper made from tree bark to make drawing and writing paper or from rice flour and tapioca flour and then mixed with salt and water to produce a thin rice cake and dried to become harder and paper-like ...

, a variety of herbs (''rau thơm), lettuce, cucumbers, and carrots and then dipped in '' mắm nêm''. This slightly chunky sauce is made with

anchovies An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 1 ...

and has a sweet and tangy flavor, due to the

pineapple The pineapple (''Ananas comosus'') is a tropical plant with an edible fruit; it is the most economically significant plant in the family Bromeliaceae. The pineapple is indigenous to South America, where it has been cultivated for many centuri ...

that is often added to achieve sweetness. This sauce is much more pungent in flavor than its cousin, ''nước mắm'' (

fish sauce Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Lao ...

), and is not homogenized, allowing the textures of the original ingredients to characterize the sauce. A similar but less popular multi-course meal is the ''Cá 7 Món'' (literally "seven courses of fish").

References

External links

Bò lá lốt recipe (Beef rolls recipe)
{{vietnam-cuisine-stub Vietnamese beef dishes Meals

Overview

See also

References

External links