Lẩu Dê Sa Tế (Spicy Lemongrass Goat Hot Pot)
80% chuẩn vị · Vietnamese
A spicier, more robust variation of Lẩu Dê, this version incorporates 'sa tế' (Vietnamese chili oil/paste) for a fiery kick and deeper flavor profile, alongside traditional lemongrass and ginger.
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
- Goat meat (shoulder or leg)1 kg
- Lemongrass stalks4 stalks
- Ginger1 piece
- Garlic1 head
- Shallots3
- Sa tế (Vietnamese chili oil/paste)3-4 tbsp
- Chicken or beef broth1.5 liters
- Star anise3 pods
- Fish sauce3 tbsp
- Sugar1 tbsp
- Chili peppers (fresh, sliced)2-3
- Assorted mushrooms (e.g., shiitake, oyster)300g
- Tofu1 block
- Fresh herbs (e.g., cilantro, Thai basil)Assorted
- Rice vermicelli noodles500g
- Saltto taste
- Black pepperto taste
- Wateroptional, to adjust consistency
Các bước
- 1
Prepare goat meat: Cut into bite-sized pieces. Marinate with salt, pepper, and a little fish sauce.
- 2
Prepare aromatics: Bruise and chop lemongrass. Peel and mince ginger and garlic. Slice shallots.
- 3
Sauté aromatics and sa tế: In a large pot, heat oil and sauté lemongrass, ginger, garlic, shallots, and sa tế until fragrant and the oil turns reddish.
- 4
Add broth and spices: Pour in the broth. Add star anise, fish sauce, sugar, and fresh chili peppers. Bring to a simmer.
- 5
Cook goat meat: Add the marinated goat meat to the simmering broth. Cook for 45-60 minutes, or until tender. Skim off any impurities.
- 6
Add mushrooms and tofu: Add mushrooms and tofu to the pot. Cook for another 5-10 minutes until tender.
- 7
Adjust seasoning: Taste and adjust with salt, pepper, fish sauce, or sugar as needed. Add water if the broth is too thick.
- 8
Prepare noodles: Cook rice vermicelli noodles separately.
- 9
Serve: Place the hot pot on a burner at the table. Serve with noodles, fresh herbs, and dipping sauces.
