Lau Thai (Vietnamese Hot Pot)

Broth and hot pot

• 1 medium Yellow onion
• 4 cloves Garlic
• 2 stalk Lemongrass
• 3 medium Tomato, ripe
• 250 g Pineapple, fresh
• 2 pieces Red chili pepper
• 2 pieces Lime
• 3 tbsp Fish sauce
• 250 g Mushrooms
• 400 g Prawns, raw
• 350 g Squid, cleaned
• 20 g Fresh coriander

To serve

• 250 g Rice vermicelli

1. Prepare the hot pot ingredients: peel and slice the onion, slice the garlic, and bruise the lemongrass by bashing it lightly, then cut into short lengths. Cut the tomatoes into wedges, cut the pineapple into bite-size pieces, and thinly slice the red chilli. Cut the limes in half, then pick the coriander leaves and tender stems.
2. Bring a stockpot of water to a simmer, then add the onion, garlic, lemongrass, tomatoes and pineapple. Simmer gently for 20 minutes so the broth turns fragrant and lightly tangy. Keep it at a low simmer while you prepare the seafood and noodles.
3. Rinse the prawns and pat dry; if they are shell-on, peel them now. Slice the squid into rings or bite-size pieces. Slice or tear the mushrooms into bite-size pieces so they cook quickly at the table.
4. Cook the rice vermicelli in a saucepan of simmering water until tender, following the packet timing. Drain in a colander and rinse briefly under cold water to stop it sticking. Set aside for serving.
5. Move the broth to the table in the stockpot (or keep it on the hob over a gentle simmer) and stir in the fish sauce. Squeeze in the juice of 1 lime, then taste and add more lime juice if you want it sharper. Add half the sliced chilli now for a steady heat, keeping the rest for people to add to taste.
6. Add the mushrooms to the simmering broth and cook for 2 minutes. Add the squid and cook for 1 to 2 minutes until just opaque. Add the prawns and cook for 2 to 3 minutes until pink and cooked through.
7. Ladle the broth, seafood and vegetables into bowls over the rice vermicelli. Finish each bowl with fresh coriander and extra chilli, and serve with the remaining lime halves for squeezing at the table. Keep the pot gently simmering so everyone can top up as they eat.

Made this recipe? Rate it — a comment is optional.