Dive into a culinary adventure with this authentic Western-style Fish Sauce Hot Pot recipe, a vibrant and flavorful twist on a classic. Forget bland broths; this recipe explodes with the umami richness of fish sauce, balanced by the sweetness of caramelized onions and the aromatic depth of ginger and garlic. Imagine a bubbling pot filled with tender meats, crisp vegetables, and perfectly cooked noodles, all infused with a unique and addictive sauce. This isn't your grandmother's hot pot!
This recipe offers a delicious departure from traditional hot pot styles, showcasing the versatility of fish sauce as a primary flavoring agent. We'll guide you through creating a complex yet surprisingly simple broth, brimming with depth and character. Ready to transform your next dinner gathering? Let's get started with the step-by-step instructions below.
Tools Needed
- Pot
- Pan
- Filter
Ingredients
- Pork belly: 300g
- Shrimp: 200g
- Sausage or squid
- Snakehead fish: 450g
- Lemongrass stalks: 3
- Wormwood
- Chili peppers: 3
- Bitter melon: 1
- Eggplants: 2
- Fish sauce: 300g (150g of each type)
- Linh fish sauce: 300g (150g)
- Vegetables (water lily, banana flower, water spinach, bean sprouts, chives, herbs)
- Noodles
- Coconut water: 1 liter
- Salt: 1 tablespoon
- Water: 600ml (approx. 3 cups)
- Cooking oil: 1.5 tablespoons
- Garlic: 5 cloves
- MSG: 1 teaspoon
- Sugar: 2 tablespoons
Step-by-Step Instructions
Step 1. Prepare Ingredients and Broth
- Wash and drain the pork belly, shrimp, snakehead fish, lemongrass, wormwood, chili peppers, bitter melon, and eggplants.
- Mix two cups of water with a tablespoon of salt and add the fish to keep it fresh.
- Combine fish sauce and linh fish sauce (150g each) in a pot. Add 600ml of water and cook until boiling to extract flavor.
- Filter the fish sauce broth into another pot, reserving the bones. Add 1 liter of coconut water.
- Crush wormwood and a lemongrass stalk; tie them together and add to the broth.
- Cut the pork belly into bite-sized pieces.
- Prepare the bitter melon and eggplant by removing seeds and cutting into bite-sized pieces.
- Finely chop 5 cloves of garlic.
Step 2. Sauté Aromatics and Meats
- Heat cooking oil in a pan. Add garlic and fry until golden brown. Add lemongrass and fry until fragrant.
- Add the pork belly and stir-fry until slightly browned. Add shrimp and stir-fry until evenly cooked.
Step 3. Combine and Simmer Hot Pot
- Transfer the stir-fried meat and shrimp to the fish sauce pot. Add the garlic and lemongrass from the pan.
- Season with MSG and sugar to taste. Add 2 tablespoons of sugar. Adjust seasoning according to preference.
- Add chopped chili peppers for spiciness.
- Add eggplant and bitter melon. Stir gently. Add the fish last and let it simmer until cooked through.
- Once the fish sauce boils again, turn off the heat.
Step 4. Serve and Enjoy
- Serve the hot pot with noodles and various vegetables such as water lily, bitter melon, banana flower, water spinach, bean sprouts, chives, and herbs.
Read more: Saigon's Famous Fish Hot Pot: A Step-by-Step Guide
Tips
- Using both fish sauce and linh fish sauce enhances the flavor of the hot pot.
- Adjust the seasoning to your family’s taste.
- You can add other seafood such as squid.
Nutrition
- N/A
FAQs
1. Can I substitute the fish sauce?
While fish sauce provides the unique umami flavor, you could try a combination of soy sauce and Worcestershire sauce for a similar savory depth. However, the flavor profile will differ.
2. What kind of meat works best in this hot pot?
This recipe is very versatile! Thinly sliced beef, pork belly, chicken, or even seafood like shrimp or scallops all work wonderfully. Choose your favorite!
This authentic Western-style Fish Sauce Hot Pot recipe offers a unique and unforgettable culinary experience. The depth of flavor and ease of preparation make it perfect for both weeknight dinners and special occasions. Enjoy the delicious journey and the satisfying warmth of this flavorful hot pot!