dinner · dairy-free · gluten-free
Lẩu mắm (fermented fish seafood hot pot)
Mekong Delta hot pot with a pungent, savory fermented fish broth, loaded with seafood, pork and wild vegetables.
- Time
- 75min
- Steps
- 5
Ingredients
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Allergens
Contains fish, crustacean shellfish and molluscs.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Simmer fermented fish in 960 ml stock 15 minutes, mash and strain, discarding bones.
-
2
Fry lemongrass, shallots and garlic in oil until golden.
-
3
Add strained fish broth, remaining stock, coconut water and sugar; add eggplant and pork belly.
-
4
Bring to the table and keep simmering until the pork belly is cooked through.
-
5
Cook seafood and vegetables in the broth—shrimp and squid until opaque, catfish until it flakes—and eat with vermicelli.
