DJ Tools _
Lẩu
Cook Time: 30mn
Servings: 8
Ingredients
Broth
| 6 Cans | Chicken Broth |
| 2 Cans | Coco Rico Canned Soda |
| 24 oz | Cold Water |
| 2 tbsp | Fish Sauce (Preferably Vietnamese) |
| 6 tbsp | Instant Hot & Sour Paste Thai Tom Yum |
| 2 tbsp | Fried Chili in Oil (Tuong ot phi dau) |
| 1 | Lime (Squeezed and juiced) |
| 1 root | Galangal (Dice into 2in cubes) |
| 2 sticks | Lemongrass (Cut into 2in sticks & smash with knife) |
| tbsp | Vegetable Oil |
| 1/2 tsp | Monosodium Glutamate |
| 1 tsp | Salt |
| 2 tbsp | White Sugar |
| 1 tbsp | Spicy Chili Crisp |
| 6-10 Leaves | Kaffir Lime Leaves |
Noodles
| 1 Bundle | Rice Vermicelli Noodles (A bundle varies per packaging) |
Sides
This part you can customize!
Instructions
Broth
- On medium-low heat, in a large pot pour all the oil in the pot.
- In the pot add the lemongrass, kaffir lime leaves, and galangal in and stir until fragrant (~5mn). Do not let burn.
- Pour the 24oz of cold water into the pot and wait for it to come close to boiling. About 10mn.
- Pour all of the Coco Rico and the chicken broth into the pot.
- Immediately after add the Instant Hot & Sour Paste Thai Tom Yum, fried chili in oil, MSG, chicken bouillon powder, white sugar, Vietnamese fish sauce, spicy chili crisp, and salt. Let boil.
- Once done, turn off the heat and add lime juice to taste. Optionally scoop out the fragrants. Don't eat those at least.
- Serve the broth in a hotpot or in separate bowls. Your choice!
Noodles
- Depends on the packaging.
Sides
- Any meats make sure they are thinly sliced. Otherwise they take too long to cook.