Rainbow trout and sturgeon hot pot (lẩu cá tầm cá hồi) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Vietnam Region / Locale: Sa pa Servings: Serves 4
Vietnam Region / Locale: Sa pa Servings: Serves 4Experience the delicate balance of fresh river fish and aromatic herbs that define Vietnamese cooking in this alluring take on the traditional hot pot. Known for its communal nature and rich flavors, the Lẩu cá tầm cá hồi is a cherished dish originating from Northern Vietnam, boasting a fragrant broth that highlights the tender textures of both rainbow trout and sturgeon. The Vietnamese hot pot is more than just a meal; it’s a celebration of shared moments and festive gatherings.
Ingredients
- rainbow trout, filleted and cut into chunks – 500 g / 1.1 lbs
- sturgeon fillets, skinned and cut into chunks – 500 g / 1.1 lbs
- lemongrass stalks, bruised and sliced – 3 pieces
- fish sauce – 1/4 cup / 60 ml
- lime juice, freshly squeezed – 2 tablespoons / 30 ml
- pineapple slices – 200 g / 7 oz
- tomatoes, quartered – 2 medium
- bird’s eye chili, sliced – 2 pieces
- fresh dill – 1 bunch
- shrimps, peeled and deveined – 200 g / 7 oz
- vermicelli noodles – 200 g / 7 oz
- bean sprouts – 100 g / 3.5 oz
- water – 2 liters / 8.5 cups
- garlic cloves, minced – 4 cloves
Instructions
- In a large pot, bring water to a boil and add bruised lemongrass and minced garlic, allowing it to simmer for 15 minutes to infuse the flavors.
- Add pineapple slices and tomatoes to the broth, cooking until the pineapple softens.
- Season the broth with fish sauce, lime juice, and sliced chili. Adjust the seasoning to taste.
- Gently add the chunks of rainbow trout and sturgeon to the simmering broth, cooking until just tender.
- Toss in the shrimp and let them cook until they turn pink and opaque.
- Prepare vermicelli noodles according to the package instructions and divide them into serving bowls.
- Add a handful of bean sprouts and fresh dill to each bowl, ladle over the hot broth with fish and shrimp.
- Serve immediately, letting everyone customize their hot pot with extra limes, herbs, and chilies.
Substitutions
- rainbow trout -> salmon
- sturgeon -> tilapia
- lemongrass -> ginger
- bird’s eye chili -> jalapeño
Enhancements in the Next Evolution
- Add sliced mushrooms for extra umami flavor.
- Include fresh coriander for added herbal notes.
- Incorporate a slow simmered fish stock for a richer broth.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
