Lau
Hot pot is such a multicultural meal that is so common all across Asia. There is something so reassuring and bonding about eating a meal with family and friends at the same time, and having one pot for everyone to mix different and varied ingredients together infuses the broth with more and more flavour as the meal progresses.
I haven't really tried it any other way except with my family, so I'll just take an educated guess that the way my family makes it (and the way I've had it with different members of my family) is the Vietnamese style of hot pot, so that's the flavour profile that this vegan hot pot is based on! I hope you enjoy this vegan take on a Vietnamese classic!
Why do people like Lau
Vietnamese food with authentic tastes and flavours
If you’re looking for real tasting Vietnamese food in Singapore, then you’ve got to give our Rice Noodle Salad a go! With no MSG, less oil, salt and sugar, indulge in a meal that makes your smile while keeping you healthy!
Ingredients that go into Lau
Stock Ingredients
- 3L chicken stock
- 1 tbsp sea salt
- 2 tbsp sugar
- 2 tbsp fish sauce
- Fresh Ingredients
- ½ napa cabbage (washed and sliced into 4 cm pieces)
- 1 bunch mustard greens (washed and sliced into 4 cm pieces)
- 1 bunch garland chrysanthemum leaves (washed and ends trimmed)
- 500g raw tiger prawns (peeled and deveined)
- 500g boneless barramundi fillets (sliced into 5 mm pieces)
- 500g fresh mussels (scrubbed well, beards removed)
- 500g cleaned squid tubes (cut into 1 cm)
- 12 fresh scallops (on the half-shell)
- 300g rice vermicelli noodles
Dipping Sauce Ingredients
- ½ cup light soy sauce
- 4 bird’s eye chillies (thinly sliced)
How to cook Lau
Prepare all fresh ingredients on separate platters around the dining table. Place electric hot pot or hot pot over induction hob in the middle of the dining table.
Prepare dipping sauce by adding sliced chillies into light soy sauce in a small platter.
Combine the stock, salt, sugar and fish sauce in a large pot and bring to boil for about 10 minutes. Transfer half of the stock into the electric hot pot or a hot pot over induction hob. Turn heat on and allow stock to boil again. Once boiling, add in fresh ingredients according to preference, in batches to avoid overflowing. Place lid back on and allow to simmer.
More stock may be added as and when needed.
Vietnamese food delivery for corporate lunches
Qwang’s Rice Noodle Salad bowls are great for corporate lunches or group meals at the office. Coupled with our chilled Vietnamese coffee and you’ve got yourself a complete “happy” meal for everyone!
What can Lau be served together with
Watch the video that I've embedded below to get a better idea of how I prepared this broth. Particularly with regard to the aspect of the lemongrass that isn't exactly obvious, given that it is one of the ingredients that can be a little bit more difficult to work with. However, it is well worth the effort, and you can completely skip that step if you find frozen lemongrass that has already been chopped in an Asian market. However, my mother prefers to perform a batch processing of her own lemongrass and garlic so that she can always have this mixture on hand whenever she requires it.
Other popular Vietnamese food
Besides Lau, there are other vietnamese food dishes that are highly popular in Singapore and around the world. Below is a list of some of the most mentioned ones:
Pho, Cha Ca, Banh Xeo, Cao Lau, Rau Muong, Nem Ran Cha Gio, Goi Cuon, Bun Bo Hue, Banh Khot, Ga Tan, Nom Hoa Chuoi, Hoa Qua Dam, Pho Cuon, Ga Nuong, Pho Xao, Ca Phe Trung, Bo La Lot, Xoi, Banh Cuon, Ca Tim Kho To, Bot Chien, Bun Dau Mam Tom, Banh Goi, Com Suon Nuong, Chao, Bo Luc Lac, Hat De Nong, Banh Uot thit nuong, Bun Cha, Banh Mi, Lau, Banh Bao, Com rang, Bo Bit Tet, Com Chay, Che, My Xao Bo, Dau Phu Sot Ca Chua, Canh Bun
Visit Qwang for real Vietnamese food you’ll love
Come on down for a quick dine-in or takeaway, and experience the taste that our customers keep coming back more for!
