Lẩu Nấm - Mushroom Hot Pot

By Helen Le Published: July 13, 2014

  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins

  • Yield: 3-4 Servings

For vegetarian version, use seeweed or kelp (kombu) instead of chicken and soy sauce instead of fish sauce.

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Ingredients
Instructions
  • Fill a medium pot with 2 liters (8 cups) water, then add the chicken, daikon radish and 1 tsp salt. Bring to a boil, and lower the heat to medium and cook for 20-30 minutes, uncovered. Occasionally skim off the foam for a clear broth.
  • When the chicken is cooked through and tender, transfer to a hot pot and season to taste with salt, sugar and chicken stock.
  • Arrange the mushrooms and spring onion on a platter. You can also add seafood or tofu.
  • To serve, bring the hot pot to a boil and add the mushrooms, seafood or tofu. Cook for 2-3 minutes and serve with rice vermicelli.

For vegetarian version, use seeweed or kelp (kombu) instead of chicken and soy sauce instead of fish sauce.