It's called 7 Courses of Beef, but we actually eat far more veggies than meat.
Bo 7 Mon
Bò nướng mỡ chài: Ground beef rolled in pork belly fat
Bò nhúng dấm is the Vietnamese version of Japan's Shabu Shabu
Bò nhúng dấm is cooking rare steak in hot vinegar broth.
Bo 7 MonMinh
Bò chả đùm is a steamed peppercorn flavored meatball, served with shrimp flavored crisps
Cháo Bò is a beef congee; around little Saigon it's substituted for a thinner beef and rice noodle soup. Lots of green onion flavor makes this a nice light finish to the meal.
The table cooker flares up as the fuel runs down.
Minh enjoying some Bò chả đùm
What should we order?
Chili, fish sauce, and peanuts - a trio of Vietnamese condiments
Greens - a pile of fresh mint leaves and lettuce
Do Chua - julienned and pickled carrots, daikon. Also on the plate are sliced cucumber and plantains
Course 1 is Goi - a mixed salad of shrimp, seafood, mint, fried onions, bean sprouts, carrots, jellyfish, beef and more
Course 2 is table grilled steak. It's a Vietnamese twist on Korean BBQ
Thit Bo La Lot, aka Beef in Wild Betel Leaf, is my favorite of the seven courses. Flavor that beats anything at Ruth's Chris hands down.
Bonus course: table grilled seafood
Minh and Melissa really sizzle as a couple
Bo 7 MonMelissaMinh
Bò lá lốt: Ground beef rolled in a Lolot leaf aka Betel leaf (very similar to a grape leaf)