Lẩu mắm Châu Đốc - Vietnamese Fermented Fish Hot Pot

Ingredients

• 500g (1.1 lb) assorted seafood (shrimp, squid, fish fillets) 500g (1.1 lb) assorted seafood (shrimp, squid, fish fillets)
• 200g (7 oz) fermented fish sauce (mắm) 200g (7 oz) fermented fish sauce (mắm)
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, sliced 1 onion, sliced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 liter (4 cups) water 1 liter (4 cups) water
• 200g (7 oz) water spinach (rau muống) 200g (7 oz) water spinach (rau muống)
• 200g (7 oz) bean sprouts 200g (7 oz) bean sprouts
• 200g (7 oz) mushrooms (shiitake or oyster mushrooms) 200g (7 oz) mushrooms (shiitake or oyster mushrooms)
• 1 tablespoon sugar 1 tablespoon sugar
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• Fresh herbs (Thai basil, cilantro, mint) for garnish Fresh herbs (Thai basil, cilantro, mint) for garnish
• Rice noodles or steamed rice for serving Rice noodles or steamed rice for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sliced onion, and sauté until fragrant.
2. 2.
   Add the fermented fish sauce (mắm) and lemongrass stalks to the pot. Stir well to combine.
3. 3.
   Pour in the water and bring the broth to a boil. Reduce the heat and let it simmer for 15 minutes to allow the flavors to meld together.
4. 4.
   Add the assorted seafood to the pot and cook until they are fully cooked and tender.
5. 5.
   Stir in the sugar and fish sauce, adjusting the seasoning to taste.
6. 6.
   Add the water spinach, bean sprouts, and mushrooms to the pot. Cook for an additional 2-3 minutes until the vegetables are slightly wilted.
7. 7.
   Remove the lemongrass stalks from the pot before serving.
8. 8.
   Serve the hot pot with rice noodles or steamed rice. Garnish with fresh herbs and enjoy!

Treat your ingredients with care...

• Fermented fish sauce (mắm) — Use a high-quality brand for the best flavor. Adjust the amount according to your preference for saltiness.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their aromatic oils.

Tips & Tricks

• For a spicier kick, add sliced chili peppers or chili paste to the broth.
• Experiment with different types of seafood and vegetables to suit your taste preferences.
• Serve the hot pot with a variety of dipping sauces such as soy sauce, lime juice, and chili garlic sauce for added flavor.
• To enhance the umami taste, consider adding a small amount of shrimp paste or dried shrimp to the broth.
• Leftover broth can be refrigerated and used as a flavorful base for other dishes like stir-fries or soups.

Serving advice

Ladle the hot pot into individual bowls, making sure to distribute the seafood and vegetables evenly. Serve with a side of rice noodles or steamed rice. Garnish with fresh herbs and enjoy the hot pot while it's still steaming.

Presentation advice

Present the Lẩu mắm Châu Đốc in a large communal pot at the center of the table, surrounded by colorful plates of fresh vegetables and herbs. This allows everyone to customize their own bowls and create a visually appealing dining experience.