La Veranda’s Vietnamese Hot Pot Recipe

La Veranda's Seafood Hot Pot - Lẩu Hải Sản (Serves 2-4 as part of a shared meal)

• Prawns, Large, Shelled, Deveined - 200g
• Squid, Gutted, Peeled and Cleaned - 150g
• Baby Scallops - 100g
• Rice Vermicelli - 100g
• Garlic, Minced - 10g
• Shallot, Minced - 10g
• Napa Cabbage - 100g
• Morning Glory (Ong Choi) - 100g
• Watercress - 100g
• Tom Yum Paste - 1 tablespoon
• Ginger, peeled, sliced - 1 3cm piece
• Tomato, diced - 100g
• Tomato, cut into segments - 100g
• Onion, diced - 10g
• Fish Sauce - 2 tablespoons
• Galangal, peeled, sliced - 1 3cm piece
• Tamarind - 15g
• Lemongrass, peeled, cleaned and bruised - 2 stalks
• Pineapple, chopped - ¼ fruit, 100g
• Pineapple, cut into wedges - ¼ fruit, 100g
• Chicken Stock - 1 litre
• Lime Leaves, ripped - 4 leaves

Start by sautéing the heads and shells from the prawns on a medium heat, as they start to turn red, add the onion, garlic, shallot, lemongrass, chopped pineapple and chopped tomato paste until the mixture becomes fragrant. Add the chicken stock, a quarter of the pineapple, the ginger and galangal, bring to the boil, then reduce the heat to a simmer. Using a sieve, add the tamarind to the stock. Season with fish sauce to taste, then adjust sweetness and acidity to taste with sugar and tamarind. Strain the broth into the pot you will be using to serve the hot pot. While the broth is simmering, arrange your chosen garnishes on plates to be presented at the table. Recipe shared with permission from La Veranda Resort in Phu Quoc, Vietnam. xx, SF All photos by David and Stacie Flinner for stacieflinner.com