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Tom Yum Seafood Hot Pot
Food photography of Tom Yum Seafood Hot Pot, styled as an authentic Vietnamese dish.
Prep | Cook Time:
45 min
Tom Yum Seafood Hot Pot delivers a lively mix of seafood, herbs, and citrus with the sharp, unmistakable personality that makes tom yum so craveable. VV FOODS adds savory structure beneath the hot-and-sour profile, helping the broth taste bright, layered, and restaurant ready.
Use:
Chicken Pho Ga Base
Ingredients
20 large shrimp, cleaned and deveined
4-5 cups water
3 shallots, chopped
3 stalks lemongrass, bruised
3 tablespoons VV FOODS chicken stock
1 tablespoon fish sauce
3 slices fresh galangal
1 tablespoon tom yum paste
3 kaffir lime leaves, torn
3 tablespoons fresh lime juice
2 red chilies, chopped
1/2 lb mushrooms, cleaned
Cilantro
Preperation
Bring the water to a boil with chicken stock, fish sauce, lemongrass, galangal, tom yum paste, shallots, and chilies.
Instructions
- In a medium pot, bring the water to a boil and add VV FOODS chicken stock, fish sauce, lemongrass, galangal, tom yum paste, shallots, and chilies.
- To serve at the table, place the pot over a portable burner and bring the broth back to a full boil.
- Add the lime juice, kaffir lime leaves, mushrooms, cilantro, and shrimp.
- Cook just until the shrimp are done and the mushrooms are tender.
- Taste and adjust the seasoning with more chicken stock if needed.
- Serve hot with rice vermicelli.
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