SEAFOOD HOT POT (Lẩu Hải sản)   

Ingredients:

1.5 liter (6 cups)       broth

100g (3 ½ oz)            fish ball

200g (7 oz)                fish fillet, thinly sliced

200g (7 oz)                fresh shrimps

200g (7 oz)                squid, processed (skinned)

1kg (2.2 lbs)              clams

200g (7 oz)                straw mushrooms

2                                  tablespoons lemongrass, minced (or lemongrass powder)

50g (2 oz)                  tamarind (seeds removed)

3                                  teaspoons stock granules (or 2 flavor bouillon cubes)

½                                 teaspoon salt

1                                  teaspoon garlic, minced

2                                  tablespoons cooking oil

1                                  tablespoon sugar

2                                  tablespoons fish sauce

2                                  tomatoes, cut into 8 pieces

1                                  jalapeno pepper, minced

200g (7 oz)                edible chrysanthemum (Tong Ho), well washed, cut into 2 inches lengths

200g (7 oz)                fresh enoki mushrooms (or canned)

200g (7 oz)                water spinach, well chosen with leaves removed, cut into 3 inches lengths

1kg (2.2 lbs)              fresh rice vermicelli

1. Wash squid well. Slightly carve the inside into a diamond shape with a knife. Then, cut squid into 3 inches lengths and 1.5 inches widths. Scald fried fish balls in boiling water

2. Peel and wash straw mushrooms. Soak in salt water for 20 minutes, pick up and drain them. Cut large mushrooms in half. Wash enoki mushrooms well, cut off their roots

3. Pickle tamarinds with a cup a cup of boiling water to get brown pickle of tamarind

4. Heat 2 tablespoons of cooking oil in a skillet, add minced garlic and lemongrass to brown. Then, add tomatoes and stir – fry together. Season with ½ teaspoon of stock granules

5. Boil the broth, add tamarind pickle and straw mushrooms. Season the broth with stock granules, salt and sugar. Then, add tomatoes and lemongrass. Add minced jalapeno pepper (optional). Season again

6. Arrange shrimps, squid, fried fish balls, fish fillet and clams on the tray of the hot pot

7. Arrange enoki mushrooms, edible chrysanthemum, water spinach on a large dish

8. Place a cooker and the dish with vegetables on the table. Fill a pot with the broth and place it on the cooker. While the hot pot broth is boiling, add  other ingredients gradually to cook right on the table.

9. Serve with fresh rice vermicelli and fish sauce

Note: - Friendly meetings with friends or family members are good fresh opportunities to make  and enjoy hot pots in a warm environment

-          Noodles can be use instead of vermicelli. Cook noodles in boiling water with a little salt for 2 minutes (for noodles to be just cooked), drain it. Combine noodles with a tablespoon of cooking oil for noodles not to stick together. Vegetables served with the hot pot can be freely chosen.