Lẩu Gà Lá É (Vietnamese Chicken Hot Pot with Perilla Leaves)
Món truyền thống · Vietnamese
A classic and aromatic Vietnamese hot pot featuring tender chicken pieces simmered in a fragrant broth infused with the distinctive herbal notes of lá é (perilla leaves). This dish is a communal dining experience, perfect for gatherings.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Chicken thighs, bone-in, cut into pieces1.5 kg
- Lá é (Vietnamese perilla leaves)2 large bunches
- Lemongrass, bruised and cut into sections4 stalks
- Ginger, sliced1 large piece
- Garlic, smashed1 head
- Shallots, sliced3
- Bird's eye chilies, whole5-10
- Fish sauce4 tbsp
- Salt1 tsp
- Black pepper1 tsp
- Water2 liters
- Mushrooms (e.g., straw mushrooms, shiitake)200g
- Tofu, firm, cut into cubes200g
- Rice vermicelli noodles500g
Các bước
- 1
Marinate chicken pieces with salt, pepper, and 2 tbsp fish sauce for at least 30 minutes.
- 2
In a large pot, combine chicken, bruised lemongrass, sliced ginger, smashed garlic, sliced shallots, and bird's eye chilies. Add water.
- 3
Bring to a boil, then reduce heat and simmer for 30 minutes, skimming off any foam.
- 4
Strain the broth to remove solids, then return the clear broth to the pot. Add the remaining 2 tbsp fish sauce and adjust seasoning with salt and pepper.
- 5
Add mushrooms and tofu to the broth and simmer for another 5 minutes.
- 6
Serve the hot pot with fresh lá é leaves, rice vermicelli noodles, and the hot broth. Diners add lá é leaves to their individual bowls before ladling the hot broth and chicken over them.
