Vietnamese Salmon Hotpot

Ingredients

• 500g (1.1 lb) salmon fillets, cut into bite-sized pieces 500g (1.1 lb) salmon fillets, cut into bite-sized pieces
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 3 slices ginger 3 slices ginger
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon chili flakes (optional, for spice) 1 teaspoon chili flakes (optional, for spice)
• 200g (7 oz) bok choy, separated into leaves 200g (7 oz) bok choy, separated into leaves
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 100g (3.5 oz) bean sprouts 100g (3.5 oz) bean sprouts
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 2 green onions, chopped 2 green onions, chopped
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the fish or vegetable broth to a simmer. Add the lemongrass, ginger, fish sauce, soy sauce, sugar, and chili flakes (if using). Let the broth simmer for 10 minutes to infuse the flavors.
2. 2.
   Add the salmon fillets to the pot and cook for 5 minutes, or until the salmon is cooked through and flakes easily with a fork.
3. 3.
   Add the bok choy, mushrooms, bean sprouts, onion, and green onions to the pot. Cook for an additional 3-4 minutes, until the vegetables are tender-crisp.
4. 4.
   Remove the lemongrass stalk and ginger slices from the pot.
5. 5.
   Serve the Vietnamese Salmon Hotpot hot, garnished with fresh cilantro leaves and lime wedges. Enjoy with steamed rice or rice noodles.

Treat your ingredients with care...

• Salmon — Choose fresh salmon fillets with firm flesh and a vibrant color. Remove any bones before cutting into bite-sized pieces.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife. This helps release its aromatic oils.
• Bok choy — Separate the leaves and wash them thoroughly to remove any dirt or sand. Trim the ends if necessary.
• Mushrooms — Use your preferred variety of mushrooms, such as shiitake or oyster mushrooms. Slice them evenly for even cooking.
• Bean sprouts — Rinse the bean sprouts under cold water and remove any brown or wilted ends.

Tips & Tricks

• For a spicier kick, add more chili flakes or serve the hotpot with chili sauce on the side.
• Customize the vegetables according to your preference. You can add other greens like spinach or kale.
• To enhance the flavor of the broth, you can add a few slices of fresh pineapple or a splash of coconut milk.
• If you prefer a thicker broth, dissolve 1 tablespoon of cornstarch in water and add it to the hotpot during the last few minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Vietnamese Salmon Hotpot in individual bowls, allowing each person to customize their own toppings and garnishes. Provide lime wedges on the side for squeezing over the hotpot, adding a refreshing citrusy flavor. Enjoy with steamed rice or rice noodles to complete the meal.

Presentation advice

Present the Vietnamese Salmon Hotpot in a large, colorful bowl to showcase the vibrant colors of the ingredients. Garnish with fresh cilantro leaves for a pop of green. Serve with a side plate of lime wedges for an inviting presentation.