Wagyu beef fondue

Wagyu beef fondue

Fondue de boeuf wagyu

Luke Nguyen's France
Alan Benson

This dish is cooked at the table in a seasoned clay pot over a portable gas cooker. These cookers are relatively inexpensive and can be found in Chinese supermarkets or your local hardware store.


Quantity Ingredient
200g dried rice vermicelli noodles
1kg wagyu beef eye fillet, trimmed
1 butter lettuce, leaves removed
1 lebanese cucumber, julienned
1 small red onion, thinly sliced
1 handful perilla leaves, (see glossary)
1 handful mint leaves
1 handful coriander leaves
100g bean sprouts
1 lemongrass stem, thinly sliced, white part only
250ml white wine vinegar
250ml coconut water, (see glossary)
20 dried round rice paper wrappers

Pineapple and anchovy sauce

Quantity Ingredient
1 tablespoon sugar
1 tablespoon fermented anchovy sauce
2 tablespoons unsweetened pineapple juice
1 tablespoon crushed fresh pineapple
1 teaspoon thinly sliced lemongrass, white part only
1 garlic clove, crushed
1 bird’s eye chilli, thinly sliced


  1. To make the pineapple and anchovy sauce, put the sugar in a bowl, add 2 tablespoons boiling water and stir until dissolved. Allow to cool, add the remaining sauce ingredients and mix well.
  2. Bring a saucepan of water to the boil. Add the noodles and return to the boil. Cook for 5 minutes, then turn off the heat and allow the noodles to stand in the water for a further 5 minutes. Strain using a colander and rinse under cold water, then leave to dry.
  3. Slice the beef very thinly across the grain, into slices 2 mm thick. Lay the beef flat on a large plate. Arrange the lettuce, cucumber, onion, perilla, mint, coriander, bean sprouts and cooked noodles on separate platters.
  4. Put the lemongrass in a seasoned clay pot. Pour in the vinegar, coconut water and 250 ml water and bring to a slow simmer over low heat.
  5. To serve, each person prepares their own rice paper rolls. To do this, fill a large bowl with warm water. Each person now briefly dips a sheet of rice paper in the bowl of warm water until just softened, shaking off the excess water, and laying it flat on a serving plate.
  6. Next, place a piece of lettuce, a few leaves of perilla, mint and coriander, along with some cucumber, onion, vermicelli and bean sprouts, on top of the rice paper. Each person picks up a piece of beef with chopsticks, dips it into the clay pot, cooks the beef to their liking, and lays it on top of their rice paper sheet.
  7. Then just roll the paper up tightly, to enclose the filling, dip into small bowls of the pineapple and anchovy sauce and eat!
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again