mushrooms)
2 to 3 scallions, cut diagonally into 1-inch segments
Chopped cilantro or Vietnamese coriander (optional)
Serves 4 as a main dish or 6 to 8 as part of a larger meal
Simple steamed meats and vegetables are often the center point of family meals in Vietnam. Served with a dipping sauce and some rice, this type of meal is easy to prepare with little fuss. This recipe adds a bit of Chinese flavor, and the mushrooms give it more depth. Reconstituted dried mushrooms could substitute for the fresh for an even deeper, concentrated earthy flavor. Pork or beef could also be used with a slight change in the cooking time.
1 Mix the first six ingredients together and then toss with the chicken, mushrooms, and scallions.
2 Place in a heatproof dish or bowl, cover tightly, and place in a covered steamer. Steam for 35 to 40 minutes, turn off the steamer, remove the lid, and wait a few minutes before removing the bowl with the chicken. Carefully uncover the bowl and arrange the chicken, mushrooms, and scallions on a serving platter. Pour the juices over the top and garnish with the cilantro, if desired.
Chicken Hotpot
Lau Ga
2-1/2-pound chicken fryer, cut into 8 or 9 pieces
3 quarts chicken broth
2 stalks lemongrass, lightly crushed and cut into 2-inch sections
1 (1-inch) piece ginger, peeled and then sliced into 3 pieces
4 to 5 star anise
5 cloves garlic, peeled and lightly smashed
3 tablespoons fish sauce
1 tablespoon rice or distilled white vinegar
1/2 teaspoon salt
1 teaspoon whole black peppercorns
2 potatoes, or 1 sweet potato, peeled and cut into bite-size pieces
2 carrots, peeled and cut into bite-size pieces
6 to 8 medium mushrooms, halved or quartered
2 to 3 tomatoes, quartered
1 white onion, peeled and cut into 8 wedges
1 red or green bell pepper, stemmed, seeded, and cut into 1-inch pieces
1 bunch mustard greens, spinach, Swiss chard, or other greens, washed and large stems removed, then cut into 2-inch-wide strips
2 to 3 serrano or jalapeño chiles, stemmed and sliced
1/2 medium pineapple, skinned, cored, and cut into bite-size chunks
8 to 10 cilantro sprigs
Serves 4 to 6 or more as part of a larger meal
Lau is the name for the hotpot dish that is also sometimes called a steamboat. It is set in the middle of the table on a charcoal, gas, or electric burner and is filled with flavorful broth; various meats, seafood, vegetables, and fruits are placed in the almost boiling liquid to cook or finish cooking and add their flavors to the broth. Lau refers to the broth used, but the term has become synonymous with the dish. Lau restaurants are often concentrated in one area, like Phung Hung near the overhead train tracks in old Hanoi, where there are hundreds distinguished by their street numbers only, and alongside Truc Bach Lake. Hotpot is a social event where a number of diners share the same pot and participate in the cooking. Feel free to vary the vegetables listed in this recipe. Lau is often served with some rice to add the broth to, making a soup that finishes the meal. Noodles also make a nice accompaniment to hotpot dishes.
1 Rinse the chicken pieces and place in a pot with cool broth. Bring to a boil for 10 minutes, then remove from the heat and skim off any scum that forms on the top.
2 Return to the heat and add the lemongrass, ginger, star anise, garlic, fish sauce, vinegar, salt, and peppercorns. Cook at a low boil for about 20 minutes. Turn off the heat and let sit for 20 minutes more. Remove the chicken from the pot and cut each piece in half. Strain the broth with a fine strainer or through cheesecloth.
3 Precook the potatoes and carrots in boiling salted water just until done, about 15 minutes; drain and let cool.
4 Place a “lau pot” or other heavy pot in the middle of the table, two-thirds filled with the broth, on top of a heat source sufficient to bring it to a boil.
5 Add some of each of the remaining ingredients along with several pieces of the chicken, being
2 to 3 scallions, cut diagonally into 1-inch segments
Chopped cilantro or Vietnamese coriander (optional)
Serves 4 as a main dish or 6 to 8 as part of a larger meal
Simple steamed meats and vegetables are often the center point of family meals in Vietnam. Served with a dipping sauce and some rice, this type of meal is easy to prepare with little fuss. This recipe adds a bit of Chinese flavor, and the mushrooms give it more depth. Reconstituted dried mushrooms could substitute for the fresh for an even deeper, concentrated earthy flavor. Pork or beef could also be used with a slight change in the cooking time.
1 Mix the first six ingredients together and then toss with the chicken, mushrooms, and scallions.
2 Place in a heatproof dish or bowl, cover tightly, and place in a covered steamer. Steam for 35 to 40 minutes, turn off the steamer, remove the lid, and wait a few minutes before removing the bowl with the chicken. Carefully uncover the bowl and arrange the chicken, mushrooms, and scallions on a serving platter. Pour the juices over the top and garnish with the cilantro, if desired.
Chicken Hotpot
Lau Ga
2-1/2-pound chicken fryer, cut into 8 or 9 pieces
3 quarts chicken broth
2 stalks lemongrass, lightly crushed and cut into 2-inch sections
1 (1-inch) piece ginger, peeled and then sliced into 3 pieces
4 to 5 star anise
5 cloves garlic, peeled and lightly smashed
3 tablespoons fish sauce
1 tablespoon rice or distilled white vinegar
1/2 teaspoon salt
1 teaspoon whole black peppercorns
2 potatoes, or 1 sweet potato, peeled and cut into bite-size pieces
2 carrots, peeled and cut into bite-size pieces
6 to 8 medium mushrooms, halved or quartered
2 to 3 tomatoes, quartered
1 white onion, peeled and cut into 8 wedges
1 red or green bell pepper, stemmed, seeded, and cut into 1-inch pieces
1 bunch mustard greens, spinach, Swiss chard, or other greens, washed and large stems removed, then cut into 2-inch-wide strips
2 to 3 serrano or jalapeño chiles, stemmed and sliced
1/2 medium pineapple, skinned, cored, and cut into bite-size chunks
8 to 10 cilantro sprigs
Serves 4 to 6 or more as part of a larger meal
Lau is the name for the hotpot dish that is also sometimes called a steamboat. It is set in the middle of the table on a charcoal, gas, or electric burner and is filled with flavorful broth; various meats, seafood, vegetables, and fruits are placed in the almost boiling liquid to cook or finish cooking and add their flavors to the broth. Lau refers to the broth used, but the term has become synonymous with the dish. Lau restaurants are often concentrated in one area, like Phung Hung near the overhead train tracks in old Hanoi, where there are hundreds distinguished by their street numbers only, and alongside Truc Bach Lake. Hotpot is a social event where a number of diners share the same pot and participate in the cooking. Feel free to vary the vegetables listed in this recipe. Lau is often served with some rice to add the broth to, making a soup that finishes the meal. Noodles also make a nice accompaniment to hotpot dishes.
1 Rinse the chicken pieces and place in a pot with cool broth. Bring to a boil for 10 minutes, then remove from the heat and skim off any scum that forms on the top.
2 Return to the heat and add the lemongrass, ginger, star anise, garlic, fish sauce, vinegar, salt, and peppercorns. Cook at a low boil for about 20 minutes. Turn off the heat and let sit for 20 minutes more. Remove the chicken from the pot and cut each piece in half. Strain the broth with a fine strainer or through cheesecloth.
3 Precook the potatoes and carrots in boiling salted water just until done, about 15 minutes; drain and let cool.
4 Place a “lau pot” or other heavy pot in the middle of the table, two-thirds filled with the broth, on top of a heat source sufficient to bring it to a boil.
5 Add some of each of the remaining ingredients along with several pieces of the chicken, being
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