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Lẩu Gà Lá É – Chicken Hot Pot with Vietnamese Basil
A fragrant, warming hot pot from Vietnam that combines fresh Vietnamese basil with tender chicken. Great for sociable evenings.
Lẩu Gà Lá É – Chicken Hot Pot with Vietnamese Basil
Laura Chen
6
20 minutes
80 minutes
480
Vietnamese
Main course
Lẩu Gà Lá É is a Vietnamese chicken hot pot with mushrooms, glass noodles, and Vietnamese basil (Lá É). The broth tastes savory from fish sauce and garlic, and the herb gives it a lemony, peppery note. You set the pot in the middle of the table, and everyone fills their own bowl.
Ingredients
- 1.5 kg chicken breast, cut into pieces
- 2 tbsp oil
- 2 liters chicken broth
- 1 bunch Vietnamese basil (Lá É)
- 200 g shiitake mushrooms, sliced
- 200 g enoki mushrooms
- 1 bunch scallions, sliced
- 2 carrots, cut into thin slices
- 200 g glass noodles
- 3 garlic cloves, finely chopped
- 3 tbsp fish sauce
- 1 lime, juiced
- 2 tbsp sugar
- 2 red chilies, cut into rings
- Fresh cilantro, for garnish
Instructions
- Fry the chicken in a large pan with a little oil until golden brown.
- Add the garlic, carrots, shiitake mushrooms, and chilies and fry for 5 more minutes.
- Deglaze with the chicken broth and bring to a boil.
- Add the fish sauce, lime juice, and sugar and stir until dissolved.
- Simmer the soup over medium heat for 1 hour.
- Prepare the glass noodles according to the package directions.
- Add the enoki mushrooms and scallions to the soup and simmer for another 10 minutes.
- Just before serving, add the Vietnamese basil.
- Transfer the hot pot to a large bowl and garnish with fresh cilantro.
- Serve the glass noodles separately and let each guest build their own bowl.
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