Friday, June 16, 2017

Vietnamese Hot Pot Fermented Fish (Lẩu mắm cá sặc) Recipe


Basic Pork Broth Ingredients
2 lbs. Pork Bones
1 Daikon
1 Onion
1 tsp. Kosher Salt
10-12 cups Water

Fermented Fish Broth Ingredients
Basic Pork Broth
3/4 cup Fermented Fish (Gouramy Fish)
2 cups Water
3 Tbsp. minced Lemongrass
1 Tbsp. minced Garlic
1 Tbsp. chopped Shallots
Optional* Hot Chili Pepper
Kosher Salt/Sugar (season to taste)

Hot Pot Ingredients:
Fresh Herbs 
Water Spinach
Banana Blossom
Bean Sprouts
Fish Balls
Vermicelli Noodles

Boil some water and blanch 2 lbs. Pork Bones.  Add in 1 tsp. Kosher Salt.  Remove from heat and drain out the water. 

Now in a clean large pot, fill up with 10-12 cups Water. Add in the blanched Pork Bones.  Add 1 tsp. Kosher Salt. Let it simmer for 15 minutes. Then add in 1 Daikon, cut into large chucks and 1 peeled Onion. Continue to skim the broth and let it simmer for 1 hour and 30 minutes. After 1 hour and 30 minutes, add in 2 tsp. Sugar. Then remove the Daikon, Onion and Bones.  Strain it through a strainer and set aside. 

In a large sauce pan, boil 2 cups water.  Once it starts to simmer, add in 3/4 cup Fermented Fish.   Boil until the Fermented Fish dissolved.  Use a super fine strainer strain the Fermented Fish water.  Set aside. 

Next add in 2 Tbsp. Olive Oil in a pan.  Add 1 Tbsp. minced Garlic, 1 Tbsp. chopped Shallots and 3 Tbsp. minced Lemongrass.  Optional, Hot Chili Pepper. Saute for a few minutes, add in the Fermented Fish water and the Pork Bone Broth.  Bring to a simmer and season to taste with Kosher Salt and Sugar. Leave it to simmer and pour into a Hot Pot.  

Have your Fresh Herbs, Banana Blossom, Water Spinach, Bean Sprouts, Prawns, Fish Balls and Vermicelli Noodles ready.

Enjoy Fermented Fish Hot Pot with Family and Friends.

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