fermented fish hotpot with seafood View Ingredients
Save Recipe
x
Ingredients
  • 1 liter (4 US cups) coconut juice, or pig bone broth if you have more time
  • 200 g (7 oz) fermented "cá linh" fish (Siamese mud carp)
  • 200 g (7 oz) fermented "cá sặc" fish (snakeskin gourami)
  • 300 g (10½ oz) fresh Tiger prawns
  • 300 g (10½ oz) squids
  • 2 Melo melo, a type of sea snail
  • 1 kg (2 lbs) undulate venus, a type of saltwater clam
  • 200 g (7 oz) pork belly, thinly sliced
  • 3 Asian shallots,
  • 1 lemongrass stalk
  • 100 g (3½ oz) minced lemongrass
  • 50 g granule seasoning
  • 50 g sugar
  • cooking oil
  • 1 kg (2 lbs) bún noodle (Vietnamese rice vermicelli), or phở noodle, or instant noodle
  • 2 eggplants, sliced thinly, soaked in to salted water
  • water mimosa (rau nhút)
  • knotgrass (Polygonum aviculare), Vietnamese: rau đắng)
  • morning glory shoots
  • water lilies
  • pumpkin flowers
  • banana blossoms, sliced
  • "điên điển" flowers
  • pennywort
  • Narrowleaf cattail shoots (bồn bồn)
  • yellow velvetleaf (kèo nèo)
  • fish sauce with sliced chillis

Fermented Fish Hotpot With Seafood (Lẩu Mắm…

Fermenting fish and other aquatic food is a method of preserving food in southern Vietnam’s Mekong River region. The fermented fish…

(5 / 5)
x

Register

Lost Password