Recipe: Lẩu Nấm – Mushroom Hot Pot

Lẩu Nấm - Mushroom Hot Pot

IMG_6510

By Helen Le Published: July 13, 2014

  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins

  • Yield: 3-4 Servings

For vegetarian version, use seeweed or kelp (kombu) instead of chicken and soy sauce instead of fish sauce.

Print
Ingredients
Instructions
  • Fill a medium pot with 2 liters (8 cups) water, then add the chicken, daikon radish and 1 tsp salt. Bring to a boil, and lower the heat to medium and cook for 20-30 minutes, uncovered. Occasionally skim off the foam for a clear broth.
    1
  • When the chicken is cooked through and tender, transfer to a hot pot and season to taste with salt, sugar and chicken stock.
    2
  • Arrange the mushrooms and spring onion on a platter. You can also add seafood or tofu.
    3
  • To serve, bring the hot pot to a boil and add the mushrooms, seafood or tofu. Cook for 2-3 minutes and serve with rice vermicelli.
    4

For vegetarian version, use seeweed or kelp (kombu) instead of chicken and soy sauce instead of fish sauce.

Post By Helen Le (245 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE: http://goo.gl/upfRRU

Website: → Danang Cuisine

Connect

Related Posts Plugin for WordPress, Blogger...Print