Lẩu Mắm Miền Tây (Mekong Delta Style Fermented Fish Hot Pot)
85% chuẩn vị · Vietnamese
A regional variation of Lẩu Mắm from the Mekong Delta, often featuring a richer broth with coconut milk and a wider array of freshwater ingredients and herbs characteristic of the region.
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)150g
- Coconut milk200ml
- River fish fillets (e.g., basa, tilapia)250g
- Prawns200g
- Lotus root, sliced100g
- Water spinach (rau muống)1 bunch
- Bean sprouts100g
- Eggplant1 small
- Lemongrass1 stalk
- Garlic3 cloves
- Dill1 bunch
- Vietnamese mint (rau răm)1 bunch
- Bird's eye chilies2-3
- Water1 liter
- Saltto taste
- Sugar1 tsp
Các bước
- 1
Prepare the fermented fish paste: Soak the paste in water, strain, and reserve the liquid.
- 2
Sauté minced garlic and bruised lemongrass until fragrant. Add the strained fermented fish liquid and simmer for 15 minutes.
- 3
Pour in coconut milk and water. Bring to a gentle simmer (do not boil vigorously). Season with salt and sugar.
- 4
Prepare the proteins and vegetables: Cut fish fillets, peel and devein prawns. Wash and prepare lotus root, water spinach, eggplant, and bean sprouts.
- 5
Add harder vegetables like eggplant and lotus root to the broth first. Then add fish and prawns.
- 6
Serve hot with fresh dill, Vietnamese mint, bird's eye chilies, and bean sprouts on the side. Cook ingredients in the broth as you eat.
