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JoAnne, if you don't like coriander you can just s...
JoAnnePoultry Seasoning 4 days ago
Can I use any other ingredient for the coriander?
You are welcome, Dolly :)
DollyBaked Goat Cheese Dip 19 days ago
Thank you.
I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 1 month ago
Sounds delicious!
Dear Shelly, I'm sure you are going to love it! 
ShellyStrawberry Cream Cheese Pie 1 month ago
Sounds good can’t wait to try it with the strawber...
Blossom LadyBoston Cream Pie 2 months ago
Dear Liz,Yes, the cup measurements are American, d...
LizBoston Cream Pie 2 months ago
Can you tell me if the cup measurement s are Ameri...

Thai Hotpot (Lẩu Thái)

Blossom Lady
May 31, 2025 04:12 AM
Thai Hotpot (Lẩu Thái)

Thai hotpot (lẩu Thái) is among the most beloved hotpots for Vietnamese people, featuring a fragrant sweet and sour broth and a wide variety of fresh dipping ingredients. You can easily make this hotpot at home for family and friends gatherings. It is a great example of how much Vietnamese culture values communal dining, where sharing a meal around a bubbling pot creates not only delicious food but also lasting memories.

Vietnamese people love hotpots, enjoying them not only in cold weather but also during the sweltering summer months. Thai hotpot is one of the most popular hot pot choices throughout the country. To this day, I’m still unsure if this hotpot is a true Thai dish or a creation of Vietnamese restaurants inspired by signature Thai staples like tamarind paste, lemongrass, galangal, and kaffir lime leaves. However, if you like tom yum soup, you are sure to enjoy this lẩu Thái as well.

Ingredients:
For the broth
  • shrimp heads and shells from 1 lb raw shrimp
  • cooking oil
  • 8⅓ cups water
  • 2½ teaspoons salt, divided
  • 1.5 oz galangal, slice into thick rounds
  • 0.5 oz peeled garlic cloves
  • 1 oz peeled shallots
  • 4 medium tomatoes, cut into wedges
  • 2 mild red chilies, seeds removed and cut into shorter pieces
  • 5 lemongrass stalks, white and light green parts, bruised
  • 8-10 kaffir lime leaves, roughly torn
  • 3 tablespoons tamarind paste (to taste)
  • 3 tablespoons sugar (to taste)
  • 2 teaspoons fish sauce (to taste)

For the dipping ingredients
  • peeled and deveined shrimp from 1 lb raw shrimp
  • 10.5 oz salmon fillets, thinly sliced
  • 1 lb thinly sliced beef
  • 12 oz tofu, cut into slices or cubes (either silken or firm will work)
  • rice vermicelli noodles
  • 1.5 lb mixed vegetables (such as napa cabbage, garland chrysanthemum, water spinach, beansprouts)
  • 8 oz enoki mushrooms

Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
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