A5 Wagyu is renowned for its fine marbling and delicate, melt-in-the-mouth texture. At Chapter, however, what makes the beef truly memorable is the familiar Northern Vietnamese flavour served alongside it. Inspired by bò nhúng mẻ, this new autumn course pairs lightly cooked A5 Wagyu beef with a gently sour sauce made from fermented rice and beef phở broth, while onion adds a soft sweetness to complete the balance. The result brings an internationally prized ingredient into the warmth of a Vietnamese food memory. Discover how Chapter transforms bò nhúng mẻ through contemporary technique, and why A5 Wagyu, fermented rice and onion is one of the new autumn menu’s must-try courses.
Table of Contents
Chapter selects A5 Wagyu, the highest grade in the Japanese beef classification system, to create a course worthy of a refined fine-dining experience in this dish. Its exceptional marbling runs delicately through the meat, promising remarkable tenderness, richness and a smooth, almost buttery finish.
To preserve this prized texture, the kitchen cooks the beef only lightly. As the marbling warms, it melts gently into the meat, allowing each bite to offer a subtle resistance before becoming soft and creamy on the palate.
Rather than adding further weight to such a luxurious ingredient, Chapter balances its richness with the gentle acidity of fermented rice, the savoury depth of beef phở broth and the natural sweetness of onion. The result is an indulgent yet precise course in which the quality of the A5 Wagyu remains unmistakably at the centre.
Fermented rice gives A5 Wagyu a Northern identity
Mẻ is made by allowing cooked rice to ferment until it develops a soft texture, milky appearance and distinctive sourness. Known as cơm mẻ or gạo mẻ, it has long been used in Northern Vietnamese kitchens to season broths, braised dishes and preparations such as bò nhúng mẻ.
In this course, fermented rice does more than reference a traditional recipe. Its acidity cuts gently through the marbling of the A5 Wagyu beef, refreshing the palate between bites.
Chapter cooks the mẻ with beef phở broth, giving the sauce a deeper savoury foundation. The broth softens the sharper edge of the fermentation, while the fermented rice prevents the richness of the beef from lingering for too long.
Onion brings the final point of balance. Its natural sweetness sits between the beef and the sour sauce, allowing the three main elements to meet without one overwhelming the others.
A tasting journey from richness to gentle acidity
The luxury lies not only in the quality of the beef, but in the care taken to give it a meaningful place within the meal. The first impression comes from the beef. Its surface is lightly cooked, while the centre retains the tenderness and juiciness expected from highly marbled Wagyu.
Then the fermented rice begins to appear. Its sourness is gentle rather than sharp, lifting the richness and revealing the savoury depth of the phở broth beneath it. Finally, onion leaves a soft sweetness that rounds the flavours before the next course arrives.
This sequence is what makes the pairing memorable. The Wagyu creates an immediate sense of indulgence, but the dish does not end with richness. Together, they create a course that feels generous without becoming heavy.
Experience A5 Wagyu with fermented rice at Chapter Dinning
Chapter could serve A5 Wagyu with little more than salt, allowing the grade of the beef to become the entire story. Instead, the restaurant places it within a Vietnamese culinary memory.
This approach reflects Chapter’s interpretation of contemporary Vietnamese fine dining. An ingredient does not need to originate in Vietnam for the finished dish to express a local identity. What matters is the way it is understood, seasoned and connected to the country’s eating habits.
A5 Wagyu beef, fermented rice and onion appears as part of Chapter’s seasonal tasting experience rather than as a standalone à la carte dish. Its place within the menu allows the richness of the beef to emerge gradually, after the brighter opening courses and before the deeper flavours that carry the meal towards winter.
Reserve your table at Chapter Dining and experience a contemporary interpretation of bò nhúng mẻ through A5 Wagyu, fermented rice, phở broth and onion.
________
Chapter Dining
12C Chan Cam, Hoan Kiem, Hanoi
Mon – Sat from 18:00 – 23:00
Tel: +84 333 201 221 – Reserve a table
Email: reservation@chapter.vn
