Lẩu Mắm (Vietnamese Fermented Fish Hot Pot) - Traditional
Món truyền thống · Vietnamese
A rich and complex hot pot featuring a broth made from fermented fish paste, simmered with a variety of meats, seafood, and fresh vegetables. This is the quintessential Lẩu Mắm experience.
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
- Fermented fish paste (mắm cá lóc or mắm sặc)200g
- Pork belly300g
- Shrimp200g
- Squid150g
- Catfish or Snakehead fish fillets200g
- Eggplant1 medium
- Okra100g
- Bitter melon1 small
- Taro root100g
- Lemongrass2 stalks
- Garlic4 cloves
- Shallots2
- Chili peppers2-3
- Thai basil1 bunch
- Mint1 bunch
- Lime1
- Water1.5 liters
- Saltto taste
- Sugar1 tbsp
Các bước
- 1
Prepare the fermented fish paste: Soak the paste in water for about 30 minutes, then strain to remove solids. Discard solids and reserve the liquid.
- 2
Prepare the broth base: Sauté minced garlic and shallots until fragrant. Add bruised lemongrass stalks and cook for another minute. Pour in the strained fermented fish liquid and bring to a simmer.
- 3
Add water to the pot and bring to a boil. Skim off any impurities. Season with salt and sugar to taste. Let it simmer for at least 30 minutes to develop flavors.
- 4
Prepare the proteins: Slice pork belly thinly. Clean and devein shrimp. Clean and slice squid. Cut fish fillets into bite-sized pieces.
- 5
Prepare the vegetables: Slice eggplant, okra, bitter melon, and taro root. Wash and prepare herbs.
- 6
Assemble the hot pot: Place the prepared meats, seafood, and vegetables around the simmering broth. Add sliced chilies for heat.
- 7
Serve hot with fresh herbs, lime wedges, and optional dipping sauces (e.g., chili-lime salt). Cook ingredients in the broth as you eat.
