Lau Thai

Name: Lau Thai
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1.5 l Chicken Stock; 3 stalks of Lemongrass, bruised and cut into 10 cm pieces; 5 centimeters of Galangal, sliced; 6 leaves of Kaffir Lime Leaves, torn; 1 Onion, quartered; 4 cloves of Garlic, smashed; 2 Tomatoes, cut into wedges; 1/2 Pineapple, peeled and cut into bite-size chunks; 2 tbsp Tamarind Pulp, soaked and strained; 4 tbsp Fish Sauce; 1 1/2 tbsp Rock Sugar; 2 tbsp Sa Tế (Vietnamese Chili Satay); 4 Bird's Eye Chilies, lightly crushed; 2 Limes, juiced (adjust to taste); 12 Large Shrimps, deveined, shells on or off; 300g Squid, cleaned and cut into rings; 300g Firm White Fish Fillet, cut into bite-size pieces; 175g Mussels, scrubbed and debearded; 200g Straw Mushroom, halved; 1 small Napa Cabbage, cut into bite-size pieces; 200g Water Spinach (Morning Glory), cut into 8–10 cm lengths; 200g Fried Tofu Puffs; 1 bunch of Rice Paddy Herb (Ngò Om), roughly chopped; 4 sprigs of Sawtooth Coriander (Ngò Gai), chopped; 1 bunch of Cilantro, chopped; 400g Dry Rice Vermicelli (Bún), cooked and rinsed; 6 tbsp Fish Sauce, for dipping sauce; 1 Lime, juiced (for dipping sauce); 2 cloves of Garlic, minced (for dipping sauce); 2 Bird's Eye Chilies, finely sliced (for dipping sauce)

Lau Thai is a lively, aromatic Southeast Asian hotpot that balances tangy, spicy and savory flavors in a fragrant broth. Packed with seafood, tender vegetables and fresh herbs, it’s perfect for sharing—serve it steaming with rice vermicelli so everyone can tuck into the rich, zesty soup and plump bites of seafood. The broth is bright with tamarind and lime, rounded by a touch of rock sugar and a hit of chili paste for warmth.

Lau Thai is a lively, aromatic Southeast Asian hotpot that balances tangy, spicy and savory flavors in a fragrant broth. Packed wi... Show more

Traditional Vietnamese Recipe

Health Grade

B+ · Healthy

Time

50 min

Price

6,32 €

Calories

1011 kcal

nutritious

one pot

high protein

low fat

Method

Prep the produce

Rinse the fresh produce and herbs, then get everything chopped and ready before you turn on the stove. Bruise the Lemongrass and cut it into 10 cm pieces, slice the Galangal, tear the Kaffir Lime Leaves, quarter the Onion, peel the Garlic, then smash 4 cloves for the broth and mince 2 cloves for the dipping sauce. Cut the Tomato into wedges, peel and cut the Pineapple into bite-size chunks, halve the Straw Mushroom, cut the Napa Cabbage into bite-size pieces, trim the Water Spinach (Morning Glory) into 8-10 cm lengths, and roughly chop the Rice Paddy Herb (Ngò Om), Sawtooth Coriander (Ngò Gai), and Cilantro.

Build the broth

Set a large pot over medium-high heat and add the Chicken Stock with the prepared lemongrass, galangal, kaffir lime leaves, onion, smashed garlic, tomato, pineapple, Tamarind Pulp (2 tbsp), Fish Sauce (4 tbsp), Rock Sugar (1.5 tbsp), Sa Tế (Vietnamese Chili Satay) (2 tbsp), lightly crush 4 Bird's Eye Chilies for the broth and slice 2 more for the dip, then add the juice of Lime from 2 limes to taste, saving 1 lime for the dip. Bring it to a boil, then lower the heat and simmer for 20 minutes, skimming off any foam that rises, until the broth turns fragrant and sweet-sour. While it simmers, cook the Dry Rice Vermicelli in a separate pot of boiling water for 3 minutes or until just tender, then rinse it under cold water and drain well. In a small bowl, whisk together the dipping sauce with 6 tbsp fish sauce, the juice from the reserved lime, minced garlic, sliced chilies, and Sugar (1 tsp) until the sugar dissolves; set it aside.

Cook the seafood

Add the halved straw mushrooms and Fried Tofu Puffs to the broth and let them soak up flavor for 2 minutes. Add the Large Shrimp, Squid, Firm White Fish Fillet, Mussels, napa cabbage, and water spinach, then simmer for 3 minutes more, just until the shrimp turn pink, the fish turns opaque, the squid curls, and the mussels open. Keep the broth at a gentle bubble so the fish stays in neat pieces and the seafood stays tender.

Assemble and serve

Lift out the lemongrass, galangal, and kaffir lime leaves if you want a cleaner broth. Divide the noodles among 4 bowls, ladle the hot soup over top, and finish with the chopped rice paddy herb, sawtooth coriander, and cilantro. Put the dipping sauce on the table and serve right away while the soup is steaming hot.