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 porties
Cuisine: vietnamese
Ingredients: 1,5 l chicken broth; 3 st lemongrass smashed and cut into 2-inch pieces; 30 g galangal sliced; 6 st kaffir lime leaf torn; 3 el fish sauce; 1 el sugar; 2 el lime juice freshly squeezed; 2 el 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 kopje thai basil; 0,5 kopje cilantro chopped; 2 st thai chili sliced (optioneel)

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.

Een origineel recept van Forkin

Totale tijd: 1 uur
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 384 kcal

Glutenvrij

Allergeneninformatie: kan kreeftachtigen, vis, weekdieren en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

broth

1,5 lchicken broth
3 stlemongrass, smashed and cut into 2-inch pieces
30 ggalangal, sliced
6 stkaffir lime leaf, torn
3 elfish sauce
1 elsugar
2 ellime juice, freshly squeezed
2 elchili 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 kopjethai basil
0,5 kopjecilantro, chopped
2 stthai chili, sliced(optioneel)

Keukengerei

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

De bereidingswijze

Stap voor stap

1
Pour the chicken broth into a large pot or hot pot cooker.
Ongeveer 1 min
2
Add the lemongrass, galangal, kaffir lime leaves, fish sauce, sugar, lime juice, and chili paste to the broth.
Ongeveer 2 min
3
Bring the broth to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to meld.
Ongeveer 15 min
Tip van de kok: 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.
Ongeveer 10 min
Tip van de kok: 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.
Tip van de kok: 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.
Ongeveer 2 min
Tip van de kok: A small bowl of chili-lime dipping sauce can also be served on the side.

Per portie

Voedingswaarden

68%Score

Calorieën: 383,9kcal
Eiwit: 32,2g
Koolhydraten: 59,5g
Vet: 2,4g
Vezels: 2,1g
Suiker: 6,2g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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