สูตรนี้ บังเอิญว่าข้าพเจ้าเรียนหนังสืออยู่จีนมีเพื่อนสนิทเป็นคนเวียดนาม เขาก็สอนสูตรของเขา ซึ่งคล้ายๆกับสูตรจิ้มจุ่มบ้านเราพอควร เรียกว่า "หลั่ว"
ภายหลังข้าพเจ้าไปค้นสูตรเป็นภาษาอังกฤษมา นี้คือเว็ปไซด์ที่มา
http://www.bumblebeevietnam.com/index.php/component/k2/item/259-l%E1%BA%A9u-vietnamese-hot-pot?tmpl=component&print=1Vietnamese hot pot recipe
Hot pot less commonly Vietnamese fondue or steamboat refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, and seafood. The cooked food is usually eaten with a dipping sauce. In many areas, hot pot meals are often eaten in the winter.
The Vietnamese hot pot boasts a history of more than 1000 years. While often called “hot pot”, A nomadic household will avoid such highly specialized tools, to save volume and weight during migration.
Because hot pot styles change so much from region to region, many different ingredients are used.
Cooking method
Frozen meat is sliced deli-thin to prepare it for hot pot cooking. Slicing frozen meat this way causes it to roll up during cooking, and it is often presented as such. Meats used include lamb, beef, chicken, duck, mutton and others. The cooking pot is often sunk into the table and fueled by propane, or alternatively is above the table and fueled by a portable butane gas stove or hot coals. Meat or vegetables are loaded individually into the hot cooking broth by chopsticks, and cooking time is brief. Meat often only takes 15 to 30 seconds to cook.
There are often disagreements between different styles of hot pot enthusiasts. Some like to place items into the hot pot at a relaxed, leisurely pace, enjoying the cooking process, while others prefer to throw everything in at once and wait for the hotpot to return to a boil.
Common ingredients
Basic stock is often made using: Water, Salt, Soup base.
Meats vary, and can include: Thinly sliced beef, pork,chicken, lamb, goat, Fish, Prawns, Scallops, Cockles, Clams, Mussels, Beef balls, Fish balls, Chicken balls, Fish slices, Offal, ear, and other delicacies as Squid, Crab, Lobster, Octopus, Geoduck, Cuttlefish, Sea Cucumber, Sea Asparagus…
Vegetables include and not limited: Bok choy, Choy sum, Napa cabbage, Spinach, Bean sprouts, Green beans, Fat choy, Garland chrysanthemum, Snake beans, Mung bean, Daikon, Shallots…
Varieties of mushrooms, straw mushroom, enoki mushrooms, Shiitake, Vietnamese black mushrooms, Golden mushrooms, Ginger, Tofu, Tofu skin…
Thinly sliced potatoes, Taro, Tomato, Pumpkin…
Starches include: Niangao, Vietnamese noodles, Udon…
Condiments: Hoisin sauce, Soy sauce, Vinegar (white or black), Coriander, Garlic, Scallion, Sesame oil, White pepper, Sa cha sauce, Chili, Sesame butter, Pickled tofu, Satay or Peanut butter sauce…
Regional variations
In Vietnam, a hot pot is called lẩu, and the sour soup called canh chua is often cooked in hot pot style (called lẩu canh chua). The generic term for a salted fish hot pot is lẩu mắm.
Canh chua is a sour soup indigenous to the Mekong River region of southern Vietnam. It is typically made with fish from the Mekong River, pineapple, tomatoes (and sometimes also other vegetables such as okra or bạc hà), and bean sprouts, in a tamarind-flavored broth. It is garnished with the lemony-scented herb ngò ôm(Limnophila aromatica), caramelized garlic, and chopped scallions, as well as other herbs, according to the specific variety of canh chua; these other herbs may include rau răm (Vietnamese coriander), ngò gai (long coriander), and rau quế (Thai basil).
The sour taste of the soup comes from tamarind, which is mixed with a small amount of hot water; the mixture is then stirred for a few moments to release all the essence, and the liquid (minus the tamarind seeds and other solids, which are discarded) is then added to the soup.
When made in style of a hot pot, canh chua is called lẩu canh chua.
นอกจากสูตรข้างต้น ยังมีอีกสูตร ใส่น้ำส้มสายชูที่ทำจากข้าวลงไปด้วย มีที่มาจาก
http://www.vietnamese-recipes.com/vietnamese-recipes/meat/beef-in-vinegar-hot-pot.phpIngredients : Serves 4
500 g
1/2
1
20 sheets
Hot Pot
250 ml
2 tablespoons
300 g
1
250 ml
1/2 teaspoon
2 teaspoon
Sauce
2 tablespoons
125 ml
300 g
2 cloves
1
2 tablespoons
Garnishing
100 g
2-4 springs
1
150 g
50 g Beef tenderloin, thinly sliced
Onion, peeled and sliced
Spring onion (scallion), sliced
Vietnamese rice paper, sprinkled with water to soften
Rice vinegar
Lemon grass, bulbous portion only, finely sliced
Pineapple, peeled and sliced
Onion, peeled and finely sliced
Fresh coconut juice
Salt
Sugar
Fermented anchovy sauce
Water
Pineapple, peeled and crushed
Garlic, peeled and crushed
Red chili, finely chopped
Sugar
Lettuce
Mint leaves
Cucumber, peeled and sliced
Pickled carrot and radish
Fresh rice vermicelli, blanched
Method :
• Prepare garnish ingredients and set aside.
• Combine sauce ingredients and set aside.
• Combine hot pot ingredients in a pot and bring to the boil.
• Reduce head and simmer for 5 minutes.
• Lay slices of beef out on a plate and top with slice onion and spring onion. Allow guests to dip slices of beef into the simmering hot pot to cook until their desired doneness.
• To assemble, lay a sheet of rice paper on a plate and arrange some garnish on it.
• Top with cooked beef and wrap.
• Dip in sauce before eating.
