Vietnamese Seafood Hotpot with Lemongrass and Lime

Broth and hotpot

• 2 stalk Lemongrass
• 30 g Ginger root, firm and fresh
• 4 Spring onion
• 200 g Shiitake mushrooms
• 3 tbsp Fish sauce
• 2 Lime, juicy
• 1.5 liters Water
• 400 g Prawns, raw
• 300 g Squid, cleaned
• 400 g White fish fillet, skinless

To serve

• 250 g Rice vermicelli
• 200 g Mung bean sprouts, very fresh
• 20 g Fresh coriander
• 20 g Fresh Thai basil

1. Bruise the lemongrass with the back of a knife and cut into short lengths. Peel the ginger and slice it. Trim the spring onions, then slice the white and green parts, keeping them separate.
2. Put the water, lemongrass, ginger and the white parts of the spring onion into a stockpot and bring to a gentle simmer. Simmer for 15 minutes so the broth turns fragrant. Keep it at a low simmer while you prepare the rest.
3. Meanwhile, cook the rice vermicelli according to the packet instructions, then drain well in a colander and rinse briefly with cool water to stop it sticking. Set aside. Rinse the mung bean sprouts and pick the leaves from the fresh coriander and fresh Thai basil.
4. Slice the shiitake mushrooms. Cut the squid into bite-sized pieces if needed, and cut the white fish fillet into large chunks so it holds together. If your prawns are shell-on, peel them now.
5. Stir the fish sauce into the broth, then add the shiitake mushrooms and simmer for 3 minutes. Add the squid and simmer for 2 minutes, then add the fish and simmer for 2 minutes. Add the prawns and cook for 2 to 3 minutes, just until pink and opaque.
6. Cut the limes into wedges. Bring the pot to the table while it is still gently bubbling, and let everyone build bowls with rice vermicelli, mung bean sprouts, herbs and ladles of hot broth with seafood. Finish each bowl with a squeeze of lime and a scatter of the spring onion greens.

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