Trim the beef lung roast well and cut into bite-sized strips, as thin as possible. Season with salt and pepper, mix well and place in a bowl. Finely chop the spring onions, mix half of them into the meat and flavor with a little vinegar. Now cover the meat and let it sit for at least 1 hour, turning occasionally. Meanwhile, halve the chili pepper, remove the seeds and chop finely. Finely chop the garlic cloves as well. Mix half of the garlic well with chili and sugar and blend briefly together with fish sauce and anchovy paste. Mix with a dash of lime juice and about 500 ml of water. Heat some oil in a saucepan and sauté the remaining spring onions together with the remaining garlic until light. Stir in the anchovy-garlic mixture, season with vinegar and boil vigorously. Transfer to a fondue pot and bring to the boil again at the table. Cut the ingredients for the garnish into bite-sized strips or pieces. Divide the marinated meat among small bowls and dip each into the boiling soup with chopsticks. Enjoy with the prepared garnishes.
Preparation Tip:
The fondue soup can be further refined by mixing the water with a little coconut milk before adding it. Side dish recommendation: Asian fondue sauces
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