Lẩu Cá Kèo (Traditional Catfish Hot Pot)
Món truyền thống · Vietnamese
A classic and beloved Vietnamese hot pot featuring tender cá kèo (walking catfish) simmered in a fragrant, slightly sour broth with aromatic herbs and vegetables. This dish is a communal dining experience, perfect for sharing.
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
- Walking catfish (Cá kèo)500g
- Thai eggplant150g
- Bitter melon100g
- Okra100g
- Lemongrass2 stalks
- Galangal1 inch piece
- Chili peppers2-3
- Garlic3 cloves
- Shallots1
- Fish sauce3 tbsp
- Tamarind paste2 tbsp
- Sugar1 tsp
- Saltto taste
- Water1.5 liters
- Culantro (Ngò gai)1 bunch
- Vietnamese mint (Rau răm)
- Rice vermicelli noodles400g
- Lime1
Các bước
- 1
Prepare the catfish: Clean the fish, remove scales and guts. Cut into 2-3 inch pieces.
- 2
Prepare vegetables: Slice eggplant, bitter melon, and okra. Mince garlic and shallots. Bruise and cut lemongrass into 2-inch sections. Slice chili peppers.
- 3
Make the broth base: Sauté minced garlic and shallots until fragrant. Add bruised lemongrass and galangal. Pour in water.
- 4
Add flavorings: Stir in fish sauce, tamarind paste, sugar, and salt. Bring to a boil.
- 5
Cook the vegetables: Add Thai eggplant and bitter melon to the boiling broth. Cook for 5-7 minutes until slightly tender.
- 6
Add catfish and okra: Add the catfish pieces and okra to the pot. Cook for another 5-7 minutes, or until the fish is cooked through and opaque.
- 7
Add herbs: Stir in chopped culantro and Vietnamese mint just before serving.
- 8
Serve: Ladle the hot pot into bowls. Serve immediately with rice vermicelli noodles, lime wedges, and chili slices on the side for dipping.
