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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…
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Ingredients
- 1 big cobia, about 1 kg (2 lbs)
- 700 g (1½ lbs) pork shank bones
- 200 g (7 oz) pickled bamboo shoots, shredded (Alternative: star fruit or Vietnamese dragonplum)
- 3 fresh cayenne pepper, sliced
- 3 tomatoes, cut into wedges
- ½ small bunch spring onion, sliced into chiffonades
- ½ small bunch coriander (cilantro), sliced into chiffonades
- 2 fresh limes
- ½ garlic bulb, shelled, crushed, minced
- shacha sauce
- seasonings
- 1 kg (2 lbs) fresh bún noodle (Vietnamese rice vermicelli)
- 150 g (5 oz) morning glory, sliced into bite-sized pieces
- 150 g (5 oz) water dropwort, sliced into bite-sized pieces
- 100 g (3½ oz) crown daisy, sliced into bite-sized pieces
- fish sauce with chilli slices
Cobia Hot Pot With Pickled Bamboo Shoots…
Cobia (Vietnamese: cá bớp) is a marin fish, also known as black salmon, black kingfish, or lemonfish. In Vietnamese cuisine, a…
