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  IMG_0109.JPG - Some round or relatively lean cuts of meat are then thinly sliced (less than 1/8" thick). These will be quickly dipped into the boiling broth prior to eating. They should be served medium rare, definitely not over cooked. In Vietnamese, this rare meat is called "thit tai" in the menu.  
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Some round or relatively lean cuts of meat are then thinly sliced (less than 1/8" thick). These will be quickly dipped into the boiling broth prior to eating. They should be served medium rare, definitely not over cooked. In Vietnamese, this rare meat is called "thit tai" in the menu.
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