Lau Mam - Vietnamese Fermented Fish Hot Pot

Ingredients

Lime

2, juiced

Thai basil

1 cup, fresh leaves

Bean sprouts

1 cup, rinsed

Rice noodles

8 oz

Tofu

1 block (14 oz), cubed

Fish fillets

1 lb (white fish like catfish or tilapia), cut into pieces

Squid

8 oz, cleaned and sliced

Shrimp

8 oz, peeled and deveined

Eggplant

1 medium, diced

Okra

1 cup, sliced

Pineapple

1 cup, diced

Water

6 cups

Fermented fish sauce

1/2 cup

Instructions

1. In a large pot, combine the fermented fish sauce and water. Bring the mixture to a rolling boil over medium-high heat.
2. Once boiling, add the diced pineapple, sliced okra, and diced eggplant to the pot. Allow to simmer for about 10 minutes, letting the flavors meld and the vegetables soften.
3. Gently add the shrimp, squid, fish fillets, and cubed tofu to the pot. Continue to cook for another 5 minutes or until the seafood is cooked through and tender.
4. While the hot pot is simmering, prepare the rice noodles according to the package instructions. Drain and set aside.
5. To serve, place a portion of cooked rice noodles in each bowl. Ladle the hot pot broth along with the seafood and vegetables over the noodles.
6. Top each bowl with fresh bean sprouts, aromatic Thai basil, and a generous squeeze of lime juice to elevate the flavors.
7. For an authentic dining experience, serve Lau Mam with a side of steamed jasmine rice.