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Seafood hot pot/ Seafood fondue


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 Q Steamed fish

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Lẩu hải sản - Seafood hot pot/seafood fondue (southern dish)
This is a very popular dish in the South where seafood is plenty and vegetables are there for you to select.



  • 2 pounds of white fleshed fish thinly sliced
  • 12 pounds of peeled and deveined shrimps
  • 1  pound cleaned sliced squid
  • 1 cup fresh straw mushrooms cleaned
  • 1 bunch Chinese cabbage or bok choy
  • 1 bunch of edible chrysanthemum leaves
  • 1 bunch scallions cut 3-inch length
  • 1 cup zucchini flowers
  • 1 bunch cleaned coriander
  • 8 ounces rice vermicelli
  • 8-10 cups vegetable broth


  • Wash and rinse all vegetables. Slice mushrooms, cut cabbage, bok choy in 2-inch length, drained and set aside.
    Heat to boil vegetable broth. Let it simmer. Divide and arrange all the vegetables in 3 serving plates and all the sliced seafood in another 2 serving plates. Put them around the hot pot or the fondue pot.

    To serve:
  • Turn the broth to boil, dip the seafood in then the vegetable in. Scoop them out and eat with rice or vermicelli. Season with fish sauce dip.
  • This recipe can serve 12 guests or more.