Main CourseDinner

Lẩu Thái (Vietnamese Hot Pot)

Name: Lẩu Thái (Vietnamese Hot Pot)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 1.5 l chicken broth; 3 pcs lemongrass smashed and cut into 2-inch pieces; 30 g galangal sliced; 6 pcs kaffir lime leaf torn; 3 tbsp fish sauce; 1 tbsp sugar; 2 tbsp lime juice freshly squeezed; 2 tbsp chili paste; 250 g shrimp peeled and deveined; 200 g squid cleaned and sliced into rings; 150 g fish ball; 100 g enoki mushroom trimmed; 100 g oyster mushroom torn into pieces; 200 g bok choy chopped; 200 g napa cabbage chopped; 200 g rice vermicelli cooked according to package instructions; 1 cup thai basil; 0.5 cup cilantro chopped; 2 pcs thai chili sliced (optional)

This spicy and sour Vietnamese hot pot, inspired by Thai flavors, is perfect for sharing. A flavorful broth is simmered with seafood and vegetables, offering a comforting and interactive dining experience. Customize with your favorite proteins and fresh herbs.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 384 kcal

Gluten-free

Allergen information: may contain crustaceans, fish, molluscs, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

broth

1.5 lchicken broth
3 pcslemongrass, smashed and cut into 2-inch pieces
30 ggalangal, sliced
6 pcskaffir lime leaf, torn
3 tbspfish sauce
1 tbspsugar
2 tbsplime juice, freshly squeezed
2 tbspchili paste

protein

250 gshrimp, peeled and deveined
200 gsquid, cleaned and sliced into rings
150 gfish ball

vegetables

100 genoki mushroom, trimmed
100 goyster mushroom, torn into pieces
200 gbok choy, chopped
200 gnapa cabbage, chopped

accompaniment

200 grice vermicelli, cooked according to package instructions

garnish

1 cupthai basil
0.5 cupcilantro, chopped
2 pcsthai chili, sliced(optional)

Equipment

hot pot cooker (optional) · serving platters · strainer · large pot

The method

Step by step

1
Pour the chicken broth into a large pot or hot pot cooker.
About 1 min
2
Add the lemongrass, galangal, kaffir lime leaves, fish sauce, sugar, lime juice, and chili paste to the broth.
About 2 min
3
Bring the broth to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to meld.
About 15 min
Cook’s note: Taste and adjust seasoning if needed; it should be spicy, sour, and savory.
4
Arrange the shrimp, squid, fish balls, enoki mushrooms, oyster mushrooms, bok choy, and napa cabbage on separate platters around the hot pot.
About 10 min
Cook’s note: Presentation is key for a hot pot experience!
5
Keep the broth simmering gently throughout the meal.
6
Diners add their desired ingredients into the hot broth to cook, then retrieve them with a small strainer or slotted spoon.
Cook’s note: Cook seafood for only a minute or two until opaque, and vegetables until tender-crisp.
7
Serve with cooked rice vermicelli, fresh Thai basil, cilantro, and sliced Thai chilies for garnish.
About 2 min
Cook’s note: A small bowl of chili-lime dipping sauce can also be served on the side.

Per serving

Nutrition

68%Score

Calories: 383.9kcal
Protein: 32.2g
Carbs: 59.5g
Fat: 2.4g
Fibre: 2.1g
Sugar: 6.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftover broth and uncooked ingredients separately in airtight containers in the refrigerator.

Reheating

Reheat leftover broth on the stovetop until simmering. Cook any remaining raw ingredients in the hot broth.