Recipes - Vietnamese

Vietnamese Style Tom Yum Hot Pot (Lau Thai)
Viet Tom Yum Hot Pot Lau Thai


Sour and spicy Vietnamese tom yum broth with beef, seafood and vegetables. Get the recipe for Vietnamese Style Tom Yam Hot Pot (Lau Thai). Recipe by Asian Inspirations.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Lunch
Cook Method: Boil
Cuisine: Vietnamese









Ingredients:

2 corn (whole, husk removed, and cut into 4 pieces)
500gm cabbage leaves
250gm Asian mushrooms (shiitake, oyster, shimeji)
500gm tofu (washed and cut into bite-sized pieces)
500gm beef/chicken/pork (sliced thinly)
500gm prawns (washed, shells on and trimmed)
500gm pork/seafood balls
1kg noodles (your choice of vermicelli, glass, or egg noodles)

Soup Base Ingredients:

1.5L chicken broth
6 red chillis (whole)
6 kaffir lime leaves (bruised or torn)
5 slices galangal
2 stalks lemongrass (cut into 3 pieces each)
1 onion (peeled and sliced)
2 tomatoes (cut into wedges)
1-2 tsp tom yum paste (adjust to your taste)
3 tbsp fish sauce

Dipping sauce ingredients:

2 tbsp soy sauce
2 tsp sugar
1 tsp sesame oil
2 bird’s eye chilli (sliced)
1-2 tsp roasted sesame seeds




Steps:
  1. Start by preparing the soup. Place all the ingredients of the soup into the hot pot, mix well and bring to a boil. Turn heat off and set aside.
  2. Next, combine all the dipping sauce ingredients in a bowl and mix well until the sugar has dissolved. Set aside.
  3. Place hot pot on the dining table and turn heat on to bring to a boil. Prepare and arrange all the other ingredients around the hot pot. One hot pot starts to boil, place a little of every ingredient in to the cook. Cover pot with lid and allow to boil, this is to ensure all ingredients are cooked.
  4. Remove lid, turn heat down and eat fresh from the hot pot with some soup base and the dipping sauce.

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Vietnamese Style Tom Yum Hot Pot (Lau Thai)

Vietnamese Style Tom Yum Hot Pot (Lau Thai)

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Sour and spicy Vietnamese tom yum broth with beef, seafood and vegetables. Get the recipe for Vietnamese Style Tom Yam Hot Pot (Lau Thai). Recipe by Asian Inspirations.

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

2 corn (whole, husk removed, and cut into 4 pieces)
500gm cabbage leaves
250gm Asian mushrooms (shiitake, oyster, shimeji)
500gm tofu (washed and cut into bite-sized pieces)
500gm beef/chicken/pork (sliced thinly)
500gm prawns (washed, shells on and trimmed)
500gm pork/seafood balls
1kg noodles (your choice of vermicelli, glass, or egg noodles)

Soup Base Ingredients:

1.5L chicken broth
6 red chillis (whole)
6 kaffir lime leaves (bruised or torn)
5 slices galangal
2 stalks lemongrass (cut into 3 pieces each)
1 onion (peeled and sliced)
2 tomatoes (cut into wedges)
1-2 tsp tom yum paste (adjust to your taste)
3 tbsp fish sauce

Dipping sauce ingredients:

2 tbsp soy sauce
2 tsp sugar
1 tsp sesame oil
2 bird’s eye chilli (sliced)
1-2 tsp roasted sesame seeds

Instructions
  1. Start by preparing the soup. Place all the ingredients of the soup into the hot pot, mix well and bring to a boil. Turn heat off and set aside.
  2. Next, combine all the dipping sauce ingredients in a bowl and mix well until the sugar has dissolved. Set aside.
  3. Place hot pot on the dining table and turn heat on to bring to a boil. Prepare and arrange all the other ingredients around the hot pot. One hot pot starts to boil, place a little of every ingredient in to the cook. Cover pot with lid and allow to boil, this is to ensure all ingredients are cooked.
  4. Remove lid, turn heat down and eat fresh from the hot pot with some soup base and the dipping sauce.

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