Lẩu Thái

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients first: cut the fish into large bite-size pieces, wedge the tomatoes, trim the greens, bruise the lemongrass, slice the galangal, and tear the lime leaves. Keep the shrimp chilled until the broth is ready so they stay sweet and firm.

   200 g firm white fish fillet, cut into 3 cm pieces200 g tomatoes, cut into wedges150 g napa cabbage, cut into bite-size pieces100 g water spinach, trimmed30 g spring onions, cut into 4 cm lengths2 lemongrass stalks, bruised and cut into 5 cm lengths20 g galangal, sliced4 kaffir lime leaves, torn250 g shrimp, shell-on, deveined10 g fresh coriander1 lime, cut into wedges1 red chili, sliced
2. 2

   Heat a hot-pot pot or deep saucepan over medium heat with the oil. Stir-fry the lemongrass, galangal, crushed bird's eye chilies, and roasted chili paste for 1-2 minutes until fragrant; do not let the paste scorch, or the broth will taste bitter.

   10 ml neutral oil2 lemongrass stalks, bruised and cut into 5 cm lengths20 g galangal, sliced2 bird's eye chilies, lightly crushed20 g roasted chili paste
3. 3

   Add the tomatoes and cook for 2 minutes, pressing a few pieces lightly so they start to break down and color the broth. Pour in the water, then add the kaffir lime leaves, fish sauce, sugar, and salt. Bring to a boil, then simmer briskly for 10 minutes to infuse the broth.

   200 g tomatoes, cut into wedges900 ml water4 kaffir lime leaves, torn30 ml fish sauce5 g sugar2 g salt
4. 4

   Add the straw mushrooms and simmer for 3 minutes. Taste the broth, then balance it with the lime juice; it should be hot, sour, and savory, with a gentle sweetness behind the chili. Adjust with a little more fish sauce or lime if needed.

   150 g straw mushrooms, halved if large30 ml lime juice, freshly squeezed
5. 5

   Lower the broth to a lively simmer. Add the fish and poach for about 2 minutes, then add the shrimp and cook 2-3 minutes more until the fish turns opaque and flakes easily and the shrimp are just pink and curled. Avoid a rolling boil here to keep the seafood tender.

   200 g firm white fish fillet, cut into 3 cm pieces250 g shrimp, shell-on, deveined
6. 6

   Add the napa cabbage, water spinach, and spring onions. Cook for 1-2 minutes until just wilted but still bright. Scatter over the coriander.

   150 g napa cabbage, cut into bite-size pieces100 g water spinach, trimmed30 g spring onions, cut into 4 cm lengths10 g fresh coriander
7. 7

   Serve immediately at the table while bubbling hot, with lime wedges and sliced red chili on the side for extra sharpness and heat.

   1 lime, cut into wedges1 red chili, sliced

Origin & History

Lẩu Thái is a Vietnamese hot pot inspired by the bold hot-sour profile associated with Thai tom yum flavors. In Vietnam it has become a popular communal meal, especially in seafood restaurants, where the broth is built around lemongrass, chili, lime, tomatoes, and fish sauce, then filled with seafood and vegetables.