Vietnamese Seafood Hot Pot

Ingredients

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 500g (1.1 lb) squid, cleaned and sliced into rings 500g (1.1 lb) squid, cleaned and sliced into rings
• 500g (1.1 lb) white fish fillets, cut into bite-sized pieces 500g (1.1 lb) white fish fillets, cut into bite-sized pieces
• 500g (1.1 lb) clams, scrubbed and rinsed 500g (1.1 lb) clams, scrubbed and rinsed
• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 1 onion, sliced 1 onion, sliced
• 2 tomatoes, cut into wedges 2 tomatoes, cut into wedges
• 1 bunch of bok choy, chopped 1 bunch of bok choy, chopped
• 1 bunch of cilantro, chopped 1 bunch of cilantro, chopped
• 1 bunch of Thai basil, leaves picked 1 bunch of Thai basil, leaves picked
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 3 slices of ginger 3 slices of ginger
• 2 red chilies, sliced 2 red chilies, sliced
• 4 cups (950ml) seafood or vegetable broth 4 cups (950ml) seafood 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
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the seafood or vegetable broth to a boil.
2. 2.
   Add the lemongrass, ginger, and red chilies to the pot. Let it simmer for 10 minutes to infuse the flavors.
3. 3.
   Add the onion, tomatoes, and bok choy to the pot. Cook for 5 minutes until the vegetables are slightly tender.
4. 4.
   Add the shrimp, squid, fish, and clams to the pot. Cook for another 5 minutes until the seafood is cooked through and the clams have opened.
5. 5.
   Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
6. 6.
   Season the broth with fish sauce, soy sauce, sugar, and salt to taste.
7. 7.
   Serve the hot pot at the table with the cooked rice noodles, cilantro, Thai basil, and additional chili slices for garnish. Let everyone customize their bowls by adding the desired amount of seafood, vegetables, and herbs into their bowls and pouring the hot broth over them.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove any grit or sand.
• Squid — To achieve tender squid, either cook it quickly over high heat or simmer it for a longer time until tender.
• Clams — Discard any clams that do not open after cooking.

Tips & Tricks

• For a spicier hot pot, add more red chilies or serve with chili sauce on the side.
• Customize the vegetables according to your preference. You can add mushrooms, baby corn, or bean sprouts.
• To enhance the flavor of the broth, you can add a splash of lime juice before serving.
• If you prefer a milder broth, remove the seeds from the red chilies before adding them to the pot.
• Leftover hot pot can be refrigerated and enjoyed the next day. The flavors will further develop, making it even more delicious.

Serving advice

Serve the Vietnamese Seafood Hot Pot with a side of steamed rice or rice noodles. Provide individual bowls and chopsticks for each diner to create their own customized bowls.

Presentation advice

Present the hot pot in a large, colorful serving bowl with the seafood, vegetables, and herbs arranged attractively. Garnish with fresh cilantro and Thai basil leaves for a vibrant and appetizing presentation.