Lau Ca

Ingredients

• Fish sauce (to taste)
• Chili peppers (2, sliced)
• Lime (1, cut into wedges)
• Thai basil (1/4 cup, chopped)
• Cilantro (1/4 cup, chopped)
• Rice noodles (200g, cooked)
• Bean sprouts (1 cup)
• Carrots (2, sliced)
• Bok choy (2 heads, chopped)
• Mushrooms (200g, sliced)
• Garlic (3 cloves, minced)
• Onion (1, sliced)
• Ginger (1 thumb-sized piece, sliced)
• Lemongrass (2 stalks, bruised)
• Fish sauce (3 tablespoons)
• Fish fillets (500g)

Instructions

1. In a large pot, bring water to a boil. Add the fish fillets and cook for 5 minutes. 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 flavors.
3. Add the mushrooms, bok choy, carrots, and bean sprouts to the pot. Cook for another 5 minutes until the vegetables are tender.
4. Slice the cooked fish into bite-sized pieces and 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 with cilantro, Thai basil, lime wedges, and sliced chili peppers.
7. Serve hot with additional fish sauce on the side for seasoning.