Lau (Vietnamese Hot Pot)
A lively, shared hot pot where a fragrant lemongrass-ginger broth transforms simple proteins and vegetables at the table — bright herbs and a tangy dipping sauce finish each bite. Interactive cooking lets each diner control doneness for a convivial meal.
8 cup chicken stock
4 cup water
2 stalk lemongrass, bruised and roughly chopped
2 tbsp ginger, smashed
4 clove garlic, smashed
3 tbsp fish sauce
1 tsp rock sugar
2 lime, halved, one juiced for sauce
1 lb beef, thinly sliced
1 lb shrimp, peeled and deveined
8 oz tofu, firm, cubed
4 cup napa cabbage, chopped
8 bok choy, halved lengthwise
8 oz mushroom, shiitake, stems removed and sliced
4 oz enoki mushroom
8 oz rice vermicelli, soaked or cooked according to package
1 bunch thai basil
1 bunch cilantro
4 stalk green onion, trimmed and sliced
2 bird's eye chili, thinly sliced (optional)
1 tbsp peanut, crushed, for garnish
1 tsp sugar
4 tbsp fish sauce, for dipping sauce
1 clove garlic, minced for dipping sauce
2 tbsp water, for dipping sauce
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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