Baby Octopus in Fermented Rice Hot Pot - Bạch Tuộc Nhúng Mẻ

Baby octopus in fermented rice - Bạch Tuộc Nhúng Mẻ

By Helen Le Published: December 17, 2021

  • Prep: 20 mins
  • Cook: 30 mins
  • Ready In: 50 mins

  • Yield: 4 - 5 Servings

You will love the special sweet, sour and spicy hot pot flavor with distinct taste from the fermented rice. Really yummy and unique!

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Ingredients
Instructions
  • Remove the innards of the baby octopus, then rub with salt and cooking wine. Rinse well and repeat for two to three times to remove the smell.
  • Roll up a few perilla leaves and cut into fine strips. Mince some lemongrass and cut a few stalks in half.
  • In a pan, sauté some minced garlic, lemongrass and chilies until fragrant.
  • Combine half a cup of fermented rice (mẻ in Vietnamese) with 500 ml of water. Stir well then strain. Discard the fibrous part.
  • Pour the fermented rice water into a clay pot and bring to a boil. Add lemongrass, fermented shrimp sauce (mắm tôm), stock powder, a teaspoon of sugar and a teaspoon of MSG. Add the fragrant and spicy sa tế mix that we made. Bring to a boil and skim off the foam.
  • Add the chopped perilla leaves and it’s done!
  • You will need some sweet potato leaves for dipping. Dip the baby octopus and the sweet potato leaves into the boiling hot pot. The fermented rice has really beautiful flavor, slightly sweet and sour, combined with the fragrance flavors of the sa tế and great texture from the cooked octopus.

Baby Octopus in Fermented Rice Hot Pot – Bạch Tuộc Nhúng Mẻ – Watch how to make it on Youtube