Vietnamese Tilapia Hot Pot: A Unique Recipe from Hanoi

Cá Rô Hầm, or Vietnamese Tilapia Hot Pot, is a culinary gem from Hanoi, offering a delightful balance of flavors and textures. This comforting dish showcases the delicate, flaky flesh of tilapia simmered in a rich, aromatic broth infused with traditional Vietnamese spices and herbs. Imagine tender fish swimming in a fragrant pool of lemongrass, ginger, garlic, and a hint of sweetness, all complemented by the subtle tang of fish sauce. It's a dish that evokes the warmth of home and the vibrancy of Hanoi's culinary scene.

Beyond its simple elegance lies a depth of flavor achieved through careful preparation and precise cooking techniques. This recipe is more than just a meal; it's an experience. To unlock the secrets of this Hanoi delicacy and embark on a culinary journey, let's delve into the step-by-step process outlined below.

Tools Needed

• grill
• industrial mortar
• large pot
• filter

Ingredients

Step-by-Step Instructions

Step 1. Prepare the Fish Base

• Clean and scale the tilapia. Remove all bones.
• Marinate the tilapia with ginger wine to remove fishy smell.
• Fry the tilapia until the bones are slightly crispy, then drain.
• Grind the fried tilapia with ginger and a small amount of water using an industrial mortar until smooth.

• Add water to the fish mixture and filter the resulting broth, removing any bones or solids.

Step 2. Create the Rich Broth

• In a large pot, combine chicken bones and dried squid.
• Add the filtered fish broth to the pot with chicken bones.
• Season with chicken powder and fish sauce. Avoid adding too much seasoning at this stage.
• Simmer the broth until it thickens, skimming off any foam.

Step 3. Grill the Tilapia

• Grill the tilapia until no more water remains and it is slightly charred.

Step 4. Serve the Hot Pot

• Serve the grilled tilapia with the hot pot broth, along with chives and mustard greens.

Read more: Saigon's Famous Fish Hot Pot: A Step-by-Step Guide

Tips

• Grilling the fish until there is no more water left removes the fishy taste.
• Use an industrial mortar to grind the fish for a smoother, more flavorful broth.
• Add seasoning towards the end of cooking to prevent the broth from becoming too strong.
• Fry the tilapia twice for extra crispiness.

Nutrition

• N/A

FAQs

1. Can I use other types of fish instead of Tilapia?

While Tilapia works best for its delicate flavor, you can substitute with other firm white fish like cod or snapper. Adjust cooking time as needed.

2. What if I don't have all the listed herbs and spices?

Feel free to adapt! The essential flavors come from lemongrass, ginger, and fish sauce. Other herbs can be added or omitted based on your preference and availability.

3. How do I know when the Tilapia is cooked?

The fish is cooked when it flakes easily with a fork and is opaque throughout. Overcooking will make it dry, so it's best to slightly undercook it.

This Hanoi-style Cá Rô Hầm offers a delicious and accessible way to experience authentic Vietnamese cuisine. From its fragrant broth to the tender fish, each bite is a testament to the beauty of simple, well-executed cooking. Enjoy the warmth and flavor of this unique hot pot, and don't hesitate to experiment with your own favorite additions!