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Vietnamese Chicken Hotpot with Wild Lemon Basil Leaves
Vietnamese Chicken Hotpot with Wild Lemon Basil Leaves

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Ingredients

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Nước Lẩu Gà Lá É

Chả Gà

Bún Cuộn

  • Rice noodle 35.0 g
  • Basil leaves 20.0 g
  • Bamboo shoots 35.0 g
  • Baby king oyster mushrooms 35.0 g
  • Rainbow chard 100.0 g

Sốt Lá É

Dầu Lá É

  • Cooking Oil 100.0 g
  • Basil leaves 50.0 g
  • Spinach 40.0 g

Lẩu Gà Lá É

  • Basil leaf powder 10.0 g
  • Basil flower 20.0 g
  • Young basil leaves 20.0 g
  • Egyptian Star Flower 10.0 g

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Preparation

  1. Nước Lẩu Gà Lá É

    • Heat water, add all ingredients to a boil, and skim foam for the first 10 mins to clarify the broth.
    • Simmer on low heat for 45 mins; add lemon basil leaves to preserve aroma. (Infuse more into the broth when serving for depth of flavor).
    • Yield: 2L of broth; season to taste.

  2. Chả Gà

    • Debone the black chicken, mince the meat, and chill for 1 hour to create a springy texture.
    • Finely chop chicken cartilage. Grill sugar-cured pork fat and dice. Finely mince all fresh ingredients.
    • Combine minced chicken, pork paste (mọc), and all remaining ingredients in a bowl; mix thoroughly.
    • Portion into 25g balls and deep-chill for 2 hours.
    • Shape onto skewers and freeze until ready to use.

  3. Bún Cuộn

    • Shred the rice noodle sheets, fresh bamboo shoots, and baby king oyster mushrooms.
    • Blanch the lemon basil leaves.
    • Wrap all the prepared ingredients in Swiss chard leaves.

  4. Sốt Lá É

    • Blend all ingredients until smooth.
    • Keep chilled until ready to use.

  5. Dầu Lá É

    • Blend all until smooth and strain the oil.
    • Yield: 250g of herb oil for garnishing.
    • Keep the lemon basil base for making sauce.

  6. Lẩu Gà Lá É

    • Plate all components, add hotpot broth, and garnish to complete the dish.