Lẩu Thái (Vietnamese Hot Pot)
This spicy and sour Vietnamese hot pot, inspired by Thai flavors, is perfect for sharing. A flavorful broth is simmered with seafood and vegetables, offering a comforting and interactive dining experience. Customize with your favorite proteins and fresh herbs.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 384 kcal
Allergen information: may contain crustaceans, fish, molluscs, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
broth
- 1.5 lchicken broth
- 3 pcslemongrass, smashed and cut into 2-inch (5.1 cm) pieces
- 30 ggalangal, sliced
- 6 pcskaffir lime leaf, torn
- 3 tbspfish sauce
- 1 tbspsugar
- 2 tbsplime juice, freshly squeezed
- 2 tbspchili paste
protein
- 250 gshrimp, peeled and deveined
- 200 gsquid, cleaned and sliced into rings
- 150 gfish ball
vegetables
- 100 genoki mushroom, trimmed
- 100 goyster mushroom, torn into pieces
- 200 gbok choy, chopped
- 200 gnapa cabbage, chopped
accompaniment
- 200 grice vermicelli, cooked according to package instructions
garnish
- 1 cupthai basil
- 0.5 cupcilantro, chopped
- 2 pcsthai chili, sliced(optional)
Equipment
hot pot cooker (optional) · serving platters · strainer · large pot
The method
Step by step
- 1
Pour the chicken broth into a large pot or hot pot cooker.
About 1 min
- 2
Add the lemongrass, galangal, kaffir lime leaves, fish sauce, sugar, lime juice, and chili paste to the broth.
About 2 min
- 3
Bring the broth to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to meld.
About 15 min
Cook’s note: Taste and adjust seasoning if needed; it should be spicy, sour, and savory.
- 4
Arrange the shrimp, squid, fish balls, enoki mushrooms, oyster mushrooms, bok choy, and napa cabbage on separate platters around the hot pot.
About 10 min
Cook’s note: Presentation is key for a hot pot experience!
- 5
Keep the broth simmering gently throughout the meal.
- 6
Diners add their desired ingredients into the hot broth to cook, then retrieve them with a small strainer or slotted spoon.
Cook’s note: Cook seafood for only a minute or two until opaque, and vegetables until tender-crisp.
- 7
Serve with cooked rice vermicelli, fresh Thai basil, cilantro, and sliced Thai chilies for garnish.
About 2 min
Cook’s note: A small bowl of chili-lime dipping sauce can also be served on the side.
Per serving
Nutrition
- Calories
- 383.9kcal
- Protein
- 32.2g
- Carbs
- 59.5g
- Fat
- 2.4g
- Fibre
- 2.1g
- Sugar
- 6.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover broth and uncooked ingredients separately in airtight containers in the refrigerator.
Reheat leftover broth on the stovetop until simmering. Cook any remaining raw ingredients in the hot broth.
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