Lẩu Thái (Thai-Inspired Vietnamese Hot Pot)

🧂 Ingredients

• 2 L Chicken or seafood broth(Use a good quality store-bought broth or homemade for best flavor.)
• 3-4 stalks Lemongrass stalks(Bruised and cut into 3-inch pieces.)
• 1 inch piece Galangal(Thinly sliced.)
• 4-5 leaves Kaffir lime leaves(Torn to release aroma.)
• 3-5 chilies Thai bird's eye chilies(Adjust to your spice preference, halved or left whole.)
• 3-4 tbsp Fish sauce(To taste, for seasoning the broth.)
• 2-3 tbsp Lime juice(Freshly squeezed, to taste.)
• 800 g Seafood assortment(Such as shrimp, squid rings, fish fillets (cut into bite-sized pieces), mussels, clams. Ensure all seafood is cleaned and prepped.)
• approx. 1kg total Assorted vegetables(Examples: sliced mushrooms (shiitake, enoki), napa cabbage wedges, bok choy, bean sprouts, sliced tomatoes, corn on the cob sections.)
• 300 g Thinly sliced meats (optional)(Such as thinly sliced beef, pork, or chicken.)
• for finishing Rice noodles(Dried or fresh rice vermicelli, prepared according to package directions.)
• to taste Chili paste(Such as sambal oelek or Thai chili paste, for extra heat and flavor.)
• various Dipping sauces(Examples: hoisin sauce, sriracha, soy sauce, chili oil, lime wedges, chopped cilantro, minced garlic.)

👨‍🍳 Instructions

1. 1

   Prepare the aromatic broth base: In a large pot, combine the chicken or seafood broth, bruised lemongrass stalks, sliced galangal, torn kaffir lime leaves, and halved Thai bird's eye chilies. Bring to a gentle simmer over medium heat. Let it infuse for at least 20-30 minutes, allowing the aromatics to release their flavors. Do not boil vigorously at this stage.

   ⏱️ 30 minutes
2. 2

   Season the broth: Strain the broth to remove the aromatics, or leave them in for a more rustic presentation. Stir in fish sauce and lime juice to taste. Add chili paste if a spicier broth is desired. Taste and adjust seasoning – it should be savory, slightly sour, and spicy. Keep the broth warm.

   ⏱️ 5 minutes
3. 3

   Arrange the ingredients: While the broth infuses, prepare all the dipping ingredients. Arrange the assorted seafood, vegetables, and optional thinly sliced meats artfully on large platters. Prepare the cooked rice noodles and set aside. Arrange the various dipping sauces and accompaniments in small bowls.

   ⏱️ 30 minutes
4. 4

   Set up the hot pot: Place a portable burner (electric or butane) in the center of the dining table. Pour the hot, seasoned broth into the burner's pot. Bring the broth to a rolling boil over high heat. Ensure everyone has a bowl and chopsticks/utensils.

   ⏱️ 10 minutes
5. 5

   Dine and cook: Guests select ingredients from the platters and cook them in the bubbling broth. Seafood and thinly sliced meats cook very quickly (1-3 minutes). Vegetables will take slightly longer. Cook items until just done to maintain their texture and flavor. Dip cooked items into your preferred sauces. When ready for the final course, add the prepared rice noodles to the boiling broth and cook for a few minutes until tender. Serve the noodles in bowls with some of the flavorful broth.

   ⏱️ Ongoing (approx. 1-2 hours)

💡 Pro Tips

• ✓Seafood and thinly sliced meats cook extremely fast; avoid overcooking to preserve tenderness and flavor.
• ✓Add noodles towards the end of the meal to prevent them from becoming mushy.
• ✓Lẩu is a highly interactive and social meal; encourage guests to cook and share.
• ✓Taste and adjust the broth seasoning frequently throughout the meal, as ingredients will release their own flavors.
• ✓Have extra broth on hand to replenish the pot as needed.

🔄 Variations

• For a vegetarian version, use vegetable broth and a wide array of mushrooms and vegetables. Add tofu or plant-based proteins.
• Experiment with different broths like tom yum paste-based broth for a distinctly Thai flavor profile.
• Include other proteins like chicken meatballs, fish balls, or dumplings.

🥗 Nutrition

Per serving