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4
Easy
Published 2004
A Vietnamese fondue-cum-Mongolian hotpot. Use fine slivers of tender beef steak if you’re nonplussed by squid. You could just ladle this all out as a soup.
Lay the squid on a plate and sprinkle with a little chopped chilli and some coriander leaves. Gently fry the shallots and half the remaining chopped chilli in the oil without browning, then stir in the tomatoes and pineapple and fry for a minute or so more. Stir in the vinegar, lemongrass, bamboo shoots, leek, caster sugar and a litre of water, and season well with salt and fish sauce. Let this