Vinegar Hot Pot – Cá Nhúng Giấm
Vinegar Hot Pot - Cá Nhúng Giấm
By Published: January 20, 2022
- Prep: 20 mins
- Cook: 30 mins
- Ready In: 50 mins
- Yield: 4 - 5 Servings
Dip into the sweet and sour hot pot, the tuna will be cooked medium rare, turn so soft and tender, combine with the fresh herbs in a roll and dip into anchovy fish sauce. This unique hot pot recipe is really to die for.
Ingredients
- 1 kg tuna cut into sticks ((about the size of your finger)
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 400 ml coconut juice
- 1/2 cup vinegar
- 2 tbsp stock powder
- lime
- 1.5 tbsp sugar
- onion sliced
- lemongrass
- pineapple slice a quarter of it, finely chop the rest
- fresh chili
- garlic minced
- 3 green bananas peeled, sliced, soaked in a bowl of salted water to prevent darkening
- 3 green star fruit sliced, soaked in a bowl of salted water to prevent darkening
- 1 cucumber sliced
- 3 tbsp anchovy sauce
- 1 tsp stock powder
Instructions
- Combine coconut juice, vinegar, stock powder and 1tbsp of sugar. Add a few stalks of bruised lemongrass, onion, sliced pienapple, chilies and bring to a boil.
- To make the anchovy dipping sauce, in a mortar and pestle, add garlic, chili, a tablespoon of sugar, and crush finely.
In a bowl, combine 3tbsp of anchovy sauce, garlic chili base and 2tbsp of chopped pineapple. Stir to combine, and season to taste with some more sugar and lime juice to get a perfect balance between sweet, sour and savory.
- Next, in a pan, sauté some minced garlic and chili until fragrant. Pour in the anchovy sauce, half a cup of water and stock powder, then bring to a boil. Then, turn off the heat.
- To serve, dip the tuna into the boiling hot pot, then roll in a piece of rice paper with the fresh herbs and green fruits. The spicy, sweet and sour anchovy sauce will bring everything together.
Vinegar Hot Pot – Cá Nhúng Giấm – Watch how to make it on Youtube
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