This dish is called "Thit Bo Nhung Dam." Literally, it translates as beef dipped in vinegar. When I googled it, one of the translation is "Beef Vinegar Hotpot." I never knew there were many variations in how to eat this dish. Basically, it's eye round beef, sliced thinly and cooked by dipping into a preferred broth. My household have always made the broth with cold water, vinegar, and a can of beer. The cooked beef is then rolled with salad, mints, and cucumber in rice paper. You then dip the roll in fermented anchovy sauce mixture (anchovy sauce, crushed pineapple, garlic, and chilli).
I will post pictures later. Gotta go now. Someone
is on my back.