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Lẩu Hải Sản – Vietnamese Seafood Hot Pot
More recipes: Vietnamese Recipes · Asian Soups · All Asian Recipes
Lẩu Hải Sản – Vietnamese Seafood Hot Pot
Laura Chen
4
20 minutes
30 minutes
300
Vietnamese
Main course
Lẩu hải sản is a Vietnamese hot pot with shrimp, squid, mussels and fish in a fish broth with ginger and chili. The broth tastes savory and lightly spicy, and lime and mint add freshness. Put the pot on a burner at the table, so everyone adds noodles and seafood themselves.
Ingredients
- 1.5 liters fish stock
- 200 g shrimp, peeled and deveined
- 200 g squid, cleaned and cut into rings
- 200 g mussels, cleaned
- 200 g firm white fish fillet, cut into pieces
- 100 g glass noodles
- 200 g tofu, cubed
- 1 bunch scallions, sliced
- 2 garlic cloves, finely minced
- 1 piece ginger (about 5 cm), finely minced
- 2 red chilies, cut into rings
- 1 lime, cut into wedges
- 200 g napa cabbage, roughly chopped
- 150 g mushrooms (e.g. shiitake or button), halved
- 1 bunch fresh cilantro, roughly chopped
- 15 g mint leaves
- 2 tbsp fish sauce, to taste
- Salt and pepper to taste
Instructions
- Bring the fish stock to a boil in a large pot.
- Add the ginger and garlic and simmer over medium heat for 5 minutes.
- Add the napa cabbage, mushrooms and tofu to the broth and cook for 5 minutes.
- Add the shrimp, squid, mussels and fish fillet and cook until the seafood is done, about 5-7 minutes.
- Add the glass noodles and cook for another 3 minutes.
- Season with fish sauce, salt and pepper.
- Serve the hot pot with scallions, cilantro, mint leaves, chilies and lime wedges.
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More recipes: Vietnamese Recipes · Asian Soups · All Asian Recipes