This was very interesting. I cooked beef in water or broth before, but vinegar? The vinegar cooked the beef very slowly so that the beef kept its tenderness. The vinegar did not make the beef sour either. This method of cooking is very light and tasty.
The beef is much tastier since it was grilled. Also, the oil on the grill added so much flavor, but it was too oily for me.
Bo La Lat - Grilled Beef Sausages Wrapped in Wild Pepper Leave in a Skewer, Bo Cuon Mo - Grilled Beef Wrapped Over Scallion on a Skewer, Bo Lui - Marianted BBQ Beef Skewer
This is beef flavor number four, five and six. These are too much for me. They are all grilled and cooked with tons of oil. The sausages were a bit over grilled so it was quite bitter. The sausage was quite fatty also.
The whole set ended with Chao Bo, which is Vietnamese porridge made with minced beef, green onion and cilantro. I forgot to take a picture of it since I really wanted something lighter to mellow out the grilled skewer. It was very tasty and a nice way to end the heavier dishes toward the end.
I think this was a nice one time experience but it was not something that I would travel all the way to the Tenderloin for again.