Fermented Fish Hot Pot (Lẩu Mắm)

Fermented Fish Hot Pot, or Lẩu Mắm, is a cherished Vietnamese dish showcasing a savory broth enriched with an assortment of fresh vegetables, herbs, and meats. At the heart of this dish is its flavorful broth, meticulously simmered with a blend of spices and herbs to yield a rich and aromatic base. Each ingredient contributes its unique essence to the pot, resulting in a comforting meal that warms both the body and spirit.

Ingredients

• 1 pound firm white fish fillets, sliced
• 1 cup fermented fish paste
• 4 cups water
• 1 Tbsp vegetable oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 Tbsp sugar
• 1 Tbsp fish sauce
• 1 tsp ground black pepper
• 1 cup pineapple chunks
• 2 cups morning glory, cut into 2-inch pieces
• 1 block tofu, cubed
• 1 bunch Vietnamese coriander, for garnish

Instructions

1. Heat vegetable oil in a large pot over medium heat. Add the sliced onion and minced garlic, and sauté until fragrant, about 2 minutes.
2. Stir in the fermented fish paste and sugar, and cook for an additional 2 minutes.
3. Pour in the water, fish sauce, and black pepper. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.
4. Add the sliced fish fillets and pineapple chunks, simmering for another 10 minutes until the fish is just cooked.
5. Gently add tofu and morning glory, cooking until the tofu is warmed through, about 5 minutes.
6. Serve the hot pot garnished with Vietnamese coriander. Accompany with steamed rice if desired.

Keywords: Dinner, Hot Pot, Comforting, Broth, Aromatic

Spice Rack: Black Pepper, Fish Sauce

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