Vietnamese Sweet & Sour Hotpot with Mixed Seafood

24 Ingredients

Number of servings

Dipping sauce

1 clove garlic, minced
1/2 long red chilli, seeds removed, finely diced
1tablespoons caster sugar
2 lime, 1 juiced (save 1 lime to serve)
1 1/2tablespoons fish sauce

1 brown onion, coarsely chopped
3 cloves garlic, chopped
1 stick lemongrass, white parts only, coarsely chopped
2teaspoons sesame oil
2 tomatoes, cut into wedges
425grams pineapple chunks
1tablespoons fish sauce
2tablespoons salt-reduced soy sauce
750milliliter fish stock
2 limes, 1 juiced and 1 cut into wedges to serve
100grams vermicelli noodles, cooked, drained
2 squid tubes, sliced into 3cm strips
200grams fish balls
12 green prawns, tails intact
1 bunch pak choy
200grams white mushrooms
120grams bean sprouts
100grams fried tofu puffs
1/2 bunch Thai basil

Description

Beat the chill with a comforting, filling Vietnamese sweet and sour hotpot with mixed seafood. This crowd-pleasing dish will certainly hit the spot.

Method

Step 1 of 5

To make the stock paste, add onion, garlic and lemongrass to a small food processor and process until fine crumbs form.

Step 2 of 5

In a hotpot or large saucepan, heat oil over medium heat. Add stock paste and sauté for 2 minutes or until aromatic. Add tomato, pineapple including juice, fish sauce, soy sauce, fish stock and 750ml water. Bring to a simmer. Reduce heat to low. Add lime juice.

Step 3 of 5

Combine dipping sauce ingredients and cup water in a small bowl.

Step 4 of 5

Cook vermicelli noodles according to packet instructions. To prepare squid, use a small sharp knife to cut tubes lengthways from opening to tip. Lay squid hoods flat, inside up, and score diagonally. Cut squid hoods into quarters. Place on a plate with fish balls and prawns.

Step 5 of 5

Place pak choy, mushrooms, bean sprouts, tofu and Thai basil on a platter. Serve with stock, noodles, seafood and lime wedges.