🇻🇳 Vietnamese

Catfish Hot Pot

Name: Catfish Hot Pot
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: to taste Salt; 1, diced Garlic; small handful Mint Leaves; 1/2 tsp White Pepper; 300 g Tofu; 3 cloves, minced Shallots; 1 litre Stock or Broth; 200 g Water Spinach; 1.5 litres Chicken Broth; 1 tbsp Neutral Oil; 500 g fillets Catfish

🇻🇳 Vietnamese

A clear, restorative vietnamese soup starring catfish — light on the palate, big on aroma. 27 minutes of mostly hands-off cooking.

Prep 10 min Cook 17 min Serves 4 Easy

Ingredients

Saltto taste
Garlic1, diced
Mint Leavessmall handful
White Pepper1/2 tsp
Tofu300 g
Shallots3 cloves, minced
Stock or Broth1 litre
Water Spinach200 g
Chicken Broth1.5 litres
Neutral Oil1 tbsp
Catfish500 g fillets

Instructions

1
Sweat the garlic in the Neutral Oil until translucent but not browned, about 5 minutes.
2
Add the shallots and white pepper and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the catfish.
4
Simmer gently until the catfish is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with mint leaves and a grind of black pepper.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

Cook it with your pantry → Share this page: /dish/4301

Watch how it's made

Video: Ca Kho To (Vietnamese Braised Catfish in Claypot) · on YouTube