Vietnamese 'hot pot' (fondue).
lẩu (serves 8)
Broth: Bring vegetable broth and 1250 ml water to a boil in electric wok over medium-high heat. Add the rest of the broth ingredients. Reduce heat and simmer 30 minutes. Remove lemongrass, ginger, garlic, and chillies with a spatula. Place broth in the centre of the table.
Let guests dip vegetables, potatoes, and other ingredients in hot broth to cook. Most vegetables only a few minutes. Serve with different sauces.
When everyone had enough ‘to dip’, add rice noodles and sprouts to broth. Simmer until noodles are tender (4 minutes). Garnish with onions, mint and cilantro. Add hoisin and/or chilli sauces, if desired.
This is thé perfect meal to share with friends! Hardly any preparations and great effect! Tasty and healthy!
For the broth:
1 litre concentrated vegetable broth
2 stalks fresh lemongrass, bruised and cut into 6 cm pieces
a bunch cilantro, chopped
around 6 thin slices of fresh ginger
4 cloves garlic, peeled
2 red chilli peppers
60 ml soy sauce
2 tablespoons light brown sugar
1 tablespoon wine vinegar
For the dippers:
broccoli florets or Chinese broccoli, cut into pieces
16 large white or cremini mushroom caps, stems removed
bok choy, cut into bite-size pieces
several shiitake, bigger ones cut smaller
6 potatoes cut into bite-size pieces
green beans, trimmed
300 gram seitan, cut into bite-size pieces
For the soup:
150 grams dry rice noodles
a bowl bean sprouts
smaller bowls with green onions, mint, cilantro