Lau Ca (Vietnamese Fish Hot Pot)

Ingredients

• Fish fillets (1 lb, cut into bite-sized pieces)
• Fish sauce (1/4 cup)
• Lemongrass (2 stalks, chopped)
• Ginger (1 tablespoon, minced)
• Garlic (3 cloves, minced)
• Onion (1 medium, sliced)
• Chili peppers (2, sliced (adjust for spice level))
• Carrots (2, julienned)
• Bok choy (2 cups, chopped)
• Mushrooms (1 cup, sliced (shiitake or oyster mushrooms work well))
• Bean sprouts (1 cup)
• Rice noodles (8 oz, cooked according to package instructions)
• Thai basil (1/2 cup, for garnish)
• Cilantro (1/2 cup, for garnish)
• Lime (1, cut into wedges)

Instructions

1. In a large pot, bring 6 cups of water to a boil. Add the fish fillets and cook for 5 minutes until they are opaque. Remove the fish from the pot and set aside.
2. In the same pot, add the fish sauce, lemongrass, ginger, onion, and garlic. Simmer for 10 minutes to infuse the broth with deep flavors.
3. Add the mushrooms, bok choy, carrots, and bean sprouts to the pot. Cook for another 5 minutes until the vegetables are tender yet still vibrant.
4. Slice the cooked fish into bite-sized pieces and gently add them back to the pot. Cook for an additional 2 minutes to heat through.
5. Divide the cooked rice noodles among serving bowls. Ladle the hot pot broth and vegetables over the noodles.
6. Garnish each bowl with fresh cilantro, Thai basil, lime wedges, and sliced chili peppers for an extra kick.
7. Serve hot with additional fish sauce on the side for those who prefer a saltier flavor.