Lẩu Mắm Nhanh (Quick Fermented Fish Hot Pot)
70% chuẩn vị · Vietnamese
A simplified version of Lẩu Mắm, using pre-made fermented fish paste concentrate and fewer ingredients for a quicker preparation without sacrificing too much authentic flavor.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Concentrated fermented fish paste (mắm nêm)100ml
- Beef sirloin, thinly sliced250g
- Fish balls150g
- Enoki mushrooms100g
- Bok choy2 heads
- Garlic, minced2 cloves
- Chili peppers, sliced1-2
- Cilantro, choppedfor garnish
- Water1.2 liters
- Saltto taste
- Sugar1 tsp
Các bước
- 1
In a pot, sauté minced garlic until fragrant. Add the concentrated fermented fish paste and stir for a minute.
- 2
Pour in water and bring to a boil. Skim off any foam. Season with salt, sugar, and sliced chilies.
- 3
Add fish balls and bok choy to the broth and cook until done.
- 4
Arrange thinly sliced beef and enoki mushrooms around the pot or add them directly to the broth to cook.
- 5
Serve hot, garnished with chopped cilantro. Cook beef and mushrooms in the broth before eating.
