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Lẩu Cá Kèo Recipe – Spiny Goby Fish Hotpot

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Ingredients

500g spiny goby Cá kèo
100g river leaf creeper Lá giang
200g pineapple
100g tomato
1 tsp garlic
1 tbsp shallot
2 tbsp seasoning powder
5 tbsp sugar
4 tbsp fish sauce
2 tbsp satay chili
1kg rice noodle Bún tươi

Lẩu Cá Kèo Recipe – Spiny Goby Fish Hotpot

  • 2 hr 15 mins
  • Serves 4
  • Easy

Directions

Lẩu Cá Kèo (Spiny Goby Fish Hotpot) is a specialty delicacy of the West region of Vietnam (miền Tây) where rivers and canals are abundant. Here cá kèo is caught and used frequently as an ingredient in hotpots and other dishes.

Lẩu Cá Kèo comprises of the sweet, delightfully flavored and soft textured spiny gobys, made complete with the slightly sour tasting pork broth cooked with river leaf creepers. With this recipe, you can re-create the authentic taste of Lẩu Cá Kèo at the comfort of your own home.

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Steps

1
Done
1hr 40 mins

Preparations

Wash the spiny goby fish in clean water mixed with vinegar / lemonade to get rid of the greasiness.

Wash the river leaf creeper and pick out the leaves. Also wash and pick the rest of the raw vegetables.

Chop the pineapple into bite-sized pieces and cut the tomatoes into crescent-shaped pieces.

Boil and brew 300g pork bones, 2 pcs of shallot, a little salt and 1 litre of water for approximately 90 minutes until a sweet broth is formed.

2
Done
30 mins

Heat a frying pan with a little cooking oil until it sizzles. Stir fry the minced shallots and garlic for the aroma, then add tomatoes and pineapples in to stir fry roughly for about 5 mins.

Next pour the pork broth in and bring to a boil. Use your hand to squeeze the river leaf creeper until the sour liquid is extracted. Add 100g of these into the broth and season with 2 tbsp seasoning powder, 5 tbsp sugar, 4 tbsp fish sauce and 2 tbsp satay chili and return the broth to a boil.

3
Done
5 mins

Serve

After the soup is boiling, add the spiny gobys in, sprinkle some fried onions, garlic and minced cilantro on top to make the hotpot more aromatic. Serve with raw vegetables and rice noodles (Bún). Remember to dip cá kèo into fish sauce mixed with minced garlic and chili before each bite. Thanks for reading!

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