Dipping squid hotpot

Name: Dipping squid hotpot
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: handful of canned bamboo shoots or fresh beansprouts; a handful of coriander leaves; 4 small shallots, sliced; 2 sticks lemongrass, trimmed and smashed; handful of fresh pineapple slices, quartered; 4 tbsp rice vinegar; 2 tbsp vegetable oil; 2 tomatoes, quartered and deseeded; 2 medium-sized prepared and cleaned squid, cut into rings; fish sauce; 1 baby leek or 2 spring onions, sliced; 4 hot red chillies, finely chopped; salt; 2 tbsp caster sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

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.

Ingredients

2 medium-sized prepared and cleaned squid, cut into rings
4 hot red chillies, finely chopped
a handful of

Asia
Vietnam
Pescatarian
Soup
Gluten-free
Southeast Asia

Method

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