Recipes - Vietnamese

Lau Do Bien (Vietnamese Seafood Hot Pot)
Viet Seafood HotPot


Seafood and vegetables cooked in a chicken broth with noodles. Try this Vietnamese Seafood Hot Pot (Lau Do Bien) for your next dinner party. Recipe by Asian Inspirations.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Lunch
Cook Method: Boil
Cuisine: Vietnamese









Ingredients:

Stock Ingredients

3L chicken stock
1 tbsp sea salt
2 tbsp sugar
2 tbsp fish sauce

Fresh Ingredients

½ napa cabbage (washed and sliced into 4 cm pieces)
1 bunch mustard greens (washed and sliced into 4 cm pieces)
1 bunch garland chrysanthemum leaves (washed and ends trimmed)
500g raw tiger prawns (peeled and deveined)
500g boneless barramundi fillets (sliced into 5 mm pieces)
500g fresh mussels (scrubbed well, beards removed)
500g cleaned squid tubes (cut into 1 cm)
12 fresh scallops (on the half-shell)
300g rice vermicelli noodles

Dipping Sauce Ingredients

½ cup light soy sauce
4 bird’s eye chillies (thinly sliced)




Steps:
  1. Prepare all fresh ingredients on separate platters around the dining table. Place electric hot pot or hot pot over induction hob in the middle of the dining table.
  2. Prepare dipping sauce by adding sliced chillies into light soy sauce in a small platter.
  3. Combine the stock, salt, sugar and fish sauce in a large pot and bring to boil for about 10 mins. Transfer half of the stock into the electric hot pot or a hot pot over induction hob. Turn heat on and allow stock to boil again. Once boiling, add in fresh ingredients according to preference, in batches to avoid overflowing. Place lid back on and allow to simmer.
  4. More stock may be added as and when needed.

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Lau Do Bien (Vietnamese Seafood Hot Pot)

Lau Do Bien (Vietnamese Seafood Hot Pot)

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Seafood and vegetables cooked in a chicken broth with noodles. Try this Vietnamese Seafood Hot Pot (Lau Do Bien) for your next dinner party. Recipe by Asian Inspirations.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Lunch
Cook Method: Boil
Cuisine: Vietnamese
Ingredients

Stock Ingredients

3L chicken stock
1 tbsp sea salt
2 tbsp sugar
2 tbsp fish sauce

Fresh Ingredients

½ napa cabbage (washed and sliced into 4 cm pieces)
1 bunch mustard greens (washed and sliced into 4 cm pieces)
1 bunch garland chrysanthemum leaves (washed and ends trimmed)
500g raw tiger prawns (peeled and deveined)
500g boneless barramundi fillets (sliced into 5 mm pieces)
500g fresh mussels (scrubbed well, beards removed)
500g cleaned squid tubes (cut into 1 cm)
12 fresh scallops (on the half-shell)
300g rice vermicelli noodles

Dipping Sauce Ingredients

½ cup light soy sauce
4 bird’s eye chillies (thinly sliced)

Instructions
  1. Prepare all fresh ingredients on separate platters around the dining table. Place electric hot pot or hot pot over induction hob in the middle of the dining table.
  2. Prepare dipping sauce by adding sliced chillies into light soy sauce in a small platter.
  3. Combine the stock, salt, sugar and fish sauce in a large pot and bring to boil for about 10 mins. Transfer half of the stock into the electric hot pot or a hot pot over induction hob. Turn heat on and allow stock to boil again. Once boiling, add in fresh ingredients according to preference, in batches to avoid overflowing. Place lid back on and allow to simmer.
  4. More stock may be added as and when needed.

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