Lẩu Cá Thác Lác Khổ Qua (Traditional Bitter Melon Fish Hot Pot)
Món truyền thống · Vietnamese
A classic Vietnamese hot pot featuring tender fish cakes made from snakehead fish (cá thác lác) simmered in a flavorful broth with slightly bitter, refreshing bitter melon (khổ qua). This dish is a beloved comfort food, balancing savory, sweet, and subtly bitter notes.
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
- Snakehead fish (cá thác lác) fillet500g
- Bitter melon (khổ qua)2 medium
- Shallots3 cloves
- Garlic2 cloves
- Fish sauce3 tbsp
- Sugar1 tsp
- Salt1 tsp
- Black pepper1/2 tsp
- Vegetable oil2 tbsp
- Water1.5 liters
- Scallions3 stalks
- Cilantro1 bunch
- Lime1
- Chili1-2
Các bước
- 1
Prepare the fish cakes: Mince the snakehead fish fillet. Mix with minced shallots, garlic, 1 tbsp fish sauce, 1/2 tsp salt, and 1/2 tsp black pepper. Knead until sticky. Form into small balls or patties.
- 2
Fry the fish cakes: Heat vegetable oil in a pan. Fry the fish cakes until golden brown and slightly crispy. Set aside.
- 3
Prepare the bitter melon: Halve the bitter melon lengthwise, scoop out the seeds. Slice thinly. Blanch in boiling water for 1 minute, then rinse with cold water to reduce bitterness. Set aside.
- 4
Prepare the broth: In a large pot, combine water, remaining fish sauce, sugar, and a pinch of salt. Bring to a boil.
- 5
Assemble the hot pot: Add the prepared bitter melon slices and fried fish cakes to the boiling broth. Simmer for 5-10 minutes until the fish cakes are cooked through and the bitter melon is tender.
- 6
Garnish and serve: Chop scallions and cilantro. Slice lime and chili. Serve the hot pot immediately with fresh herbs, lime, and chili on the side for dipping.
