Vietnamese-Style Pho Fondue

Preparation

1. In a pot, bring the fondue broth to a boil.
2. Meanwhile, arrange meats and vegetables on serving platters. If serving fowl, use a separate dish. Place vegetables on a large serving plate.
3. Decorate four dinner plates with your choice of sides: spring or Imperial rolls, small green salad with sesame dressing, hard-boiled quail eggs, lime sections, etc.
4. Transfer hot broth to fondue pot and place on a fondue burner set in the middle of the table. All that’s left to do is grab those chopsticks and dive in!

“Double Dip” Station

For that purely Vietnamese touch, arrange a mini double-dip station. After cooking food in the broth, you just dip it in Canton sauce then roll it in your choice of garnish:

• chopped green onions
• sesame seeds
• fried onions
• chopped fresh herbs: Thai basil, mint, cilantro or a mix of all
• fresh grated ginger
• crushed peanuts, etc.

Any leftovers?

Prepare sticky rice balls for each dinner guest. A take on popular pho soups, pour the remaining fondue broth, protein and vegetables into large individual soup bowls. Then, using Chinese spoons, everyone just dips their rice balls in the soup and enjoy. If your guests are too full, just treat yourself to this tasty idea the very next day!