Thai-style Seafood with rice noodles

Thai cuisine is famous for many delicious dishes and Thai-style seafood with rice noodles is also one of them. The noodle has a characteristic sour and spicy flavor along with fresh seafood, which will surely satisfy anyone when enjoying it whether in hot or cold season.

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Ingredients for 5 people

500g young ribs
Rice noodle
Shrimp, squid, grilled chopped fish
Tomato, lemongrass, shiitake, lime leaves, cooking oil
1.5 liters of water
Thai Hot Pot Seasoning

Products included in the recipe

16.800 đ

Thai Hot Pot Seasoning

Instructions:

1	Prepare ingredients Young ribs are washed with dilute salt water, salted on the surface, then washed with water, drained. Chop the ribs into bite-sized pieces and lightly blanch with boiling water to remove dirt and reduce odors. Shrimps are cut off the antennae, peeled, washed, and drained. Keep the shrimp head separate. Fresh squid, remove the ink bag, wash, cut into bite-sized pieces. Boil a pot of water, put squid and shrimp on steam for about 10 minutes, when the seafood is just cooked, turn off the heat. Wash tomatoes, cut into wedges. Lemongrass cleaned, smashed. Lemon leaves washed, chopped.
2	Cook broth Place the pot on the stove with 2 teaspoons of cooking oil. When the oil is hot, add the young ribs, lemongrass, and a little salt and saute until fragrant. Add 1.5 liters of water and simmer over low heat. When the water boils, skim regularly to keep the broth clear. Add 5 tablespoons of seasoning to complete Thai hot pot in the broth, then continue to stew over low heat for 1 hour. When the ribs are soft, add tomatoes and seafood and cook until the water boils, then turn off the heat.
3	Present the dish and enjoy Put the vermicelli in a bowl, add shrimp, squid, fish balls, then pour the broth into the bowl and enjoy. This dish is often served with sliced banana flowers and fresh vegetables

Prepare ingredients

Young ribs are washed with dilute salt water, salted on the surface, then washed with water, drained. Chop the ribs into bite-sized pieces and lightly blanch with boiling water to remove dirt and reduce odors.
Shrimps are cut off the antennae, peeled, washed, and drained. Keep the shrimp head separate.
Fresh squid, remove the ink bag, wash, cut into bite-sized pieces.
Boil a pot of water, put squid and shrimp on steam for about 10 minutes, when the seafood is just cooked, turn off the heat.
Wash tomatoes, cut into wedges. Lemongrass cleaned, smashed. Lemon leaves washed, chopped.

Cook broth

Place the pot on the stove with 2 teaspoons of cooking oil. When the oil is hot, add the young ribs, lemongrass, and a little salt and saute until fragrant. Add 1.5 liters of water and simmer over low heat. When the water boils, skim regularly to keep the broth clear.
Add 5 tablespoons of seasoning to complete Thai hot pot in the broth, then continue to stew over low heat for 1 hour.
When the ribs are soft, add tomatoes and seafood and cook until the water boils, then turn off the heat.

Present the dish and enjoy

Put the vermicelli in a bowl, add shrimp, squid, fish balls, then pour the broth into the bowl and enjoy. This dish is often served with sliced banana flowers and fresh vegetables