Saigon Lemongrass & Tamarind Hot Pot (Lẩu Chua Cay)
Bright, tangy, aromatic broth with lemongrass, tamarind, pineapple, tomatoes, and herbs.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course dinner, lunch
Cuisine Vietnamese
Broth Base
- neutral oil
- lemongrass
- garlic
- shallots
- tomatoes
- tamarind paste
- fish sauce
- sugar
- chicken broth or water with mushroom seasoning
- Thai chiles
- salt
- lime juice
Proteins and Vegetables
- shrimp
- fish fillets
- squid rings
- firm tofu
- mushrooms
- napa cabbage
- okra
- bean sprouts
- rice noodles
- fresh herbs
- lime wedges
Heat neutral oil in a large pot over medium. Add sliced lemongrass, crushed garlic, and sliced shallots. Cook until fragrant.
Add chopped tomatoes and cook until softened.
Stir in tamarind paste, fish sauce, sugar, and Thai chiles.
Pour in chicken broth and bring to a simmer. Season with salt and lime juice.
Arrange shrimp, fish, squid, tofu, mushrooms, cabbage, okra, and bean sprouts on serving platters.
Transfer the broth to a tabletop burner and keep at a gentle simmer.
Let guests cook proteins and vegetables directly in the broth.
Serve with rice noodles and fresh herbs.
- Adjust tamarind and lime for more sourness.
- Add more chiles for extra heat.
- Seafood cooks quickly; add it last to avoid overcooking.
- Use mushroom seasoning for a vegetarian version.
Keyword Keywords: lemongrass tamarind hot pot, lau chua cay, serving platters, spicy sour hot pot Equipment: large pot, tabletop burner, Vietnamese hot pot