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

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz.
Porcje: 4
Trudność: Średni
Na porcję: 384 kcal

Bezglutenowy

Informacja o alergenach: może zawierać skorupiaki, ryby, mięczaki i soja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

broth

1,5 lchicken broth
3 szt.lemongrass, smashed and cut into 2-inch pieces
30 ggalangal, sliced
6 szt.kaffir lime leaf, torn
3 łyżkafish sauce
1 łyżkasugar
2 łyżkalime juice, freshly squeezed
2 łyżkachili 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 szklankathai basil
0,5 szklankacilantro, chopped
2 szt.thai chili, sliced(opcjonalnie)

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

68%Ocena

Kalorie: 383,9kcal
Białko: 32,2g
Węglowodany: 59,5g
Tłuszcz: 2,4g
Błonnik: 2,1g
Cukry: 6,2g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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