Laåu haûi saûn - Vietnam

[Richard Lee Holbert]

Laåu haûi saûn - Vietnam

Laåu haûi saûn - Seafood hot pot/seafood fondue (southern dish)
This is a very popular dish in the South where seafood is plenty and vegetables are there for you to select.

Ingredients:

2 pounds of white fleshed fish thinly sliced
12 pounds of peeled and deveined shrimps
1  pound cleaned sliced squid
1 cup fresh straw mushrooms cleaned
1 bunch Chinese cabbage or bok choy
1 bunch of edible chrysanthemum leaves
1 bunch scallions cut 3-inch length
1 cup zucchini flowers
1 bunch cleaned coriander
8 ounces rice vermicelli
8-10 cups vegetable broth

Preparations:

Wash and rinse all vegetables. Slice mushrooms, cut cabbage, bok choy in 2-inch length, drained and set aside.
Heat to boil vegetable broth. Let it simmer. Divide and arrange all the vegetables in 3 serving plates and all the sliced seafood in another 2 serving plates. Put them around the hot pot or the fondue pot.

To serve:

Turn the broth to boil, dip the seafood in then the vegetable in. Scoop them out and eat with rice or vermicelli. Season with fish sauce dip.

This recipe can serve 12 guests or more.