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Lẩu nấm chay (vegetarian mushroom hotpot)
Mushroom hot pot
Lẩu nấm chay: sweet vegetable broth bubbling at the table with mixed mushrooms, tofu, greens and rice noodles
Đà Lạt, cool and misty, made the mushroom hotpot famous, and vegetarian lẩu restaurants in Hanoi and Saigon now fill up with groups on cold or rainy evenings. A clear broth sweetened with daikon, corn cobs, carrot and apple sits on a burner in the middle of the table; everyone drops in mushrooms, tofu and greens, fishes them out a minute later and spoons them over rice noodles. Expect to top up the pot and keep eating for an hour. Chef's tip: simmer the broth vegetables gently and never boil hard; a rolling boil clouds the broth and dulls its natural sweetness.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the broth
- 10 ½ oz daikon (white radish)cut into thick rounds
- 2 corn on the cobcut into 4 pieces each
- 1 carrotcut into chunks
- 1 applequartered
- 6 dried shiitake mushroomssoaked, soaking water kept
- ⅔ oz fresh gingersliced
- 2 tsp salt
- 1 tbsp rock sugar or sugar
- 2 tbsp light soy sauce
To cook at the table
- 1 ⅓ lb mixed fresh mushroomsenoki, king oyster, oyster, shimeji, straw mushrooms
- 10 ½ oz firm or fried tofusliced
- 14 oz leafy greenschrysanthemum leaves, pak choi, watercress
- 2 tomatoescut into wedges
- 14 oz fresh rice noodles (bún)or 200 g dried, cooked
Dipping sauce
- 4 tbsp light soy sauce
- 1 red chillisliced
- 1 limecut into wedges
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Method
0/6 doneStep 1: Put 10 ½ oz daikon (white radish), 2 corn on the cob, 1 carrot, 1 apple, 6 dried shiitake mushrooms with their soaking water and ⅔ oz fresh ginger into a large pot with 2.5 litres of water.
3 minStep 2: Bring just to the boil over a medium-high heat, skim, then lower the heat so the surface barely trembles. Simmer for 35 minutes, until the daikon is translucent and the broth tastes sweet.
35 minStep 3: Season with 2 tsp salt, 1 tbsp rock sugar or sugar and 2 tbsp light soy sauce, tasting until it is mellow and gently salty; it will concentrate as it bubbles at the table.
1 minStep 4: While the broth simmers, trim 1 ⅓ lb mixed fresh mushrooms into bite-sized clumps, and arrange them with 10 ½ oz firm or fried tofu, 14 oz leafy greens and 2 tomatoes on platters. Put 14 oz fresh rice noodles (bún) in a bowl.
10 minStep 5: Mix 4 tbsp light soy sauce with 1 red chilli in little bowls and squeeze in 1 lime to taste.
2 minStep 6: Pour some broth into a tabletop pot on a portable burner and keep it at a lively simmer. Add tomatoes first; drop in mushrooms and tofu and cook 2–3 minutes until the mushrooms are soft and glossy, and greens for just 30 seconds until bright and wilted. Ladle over noodles in bowls and top up the pot with more broth as you go.
20 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 19 g
- Carbs
- 62 g
- Fat
- 7 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lẩu nấm chay (vegetarian mushroom hotpot) take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
- What can I use instead of apple?
- Pears, same amount.
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