HOTPOT WITH AN NAM TUNA FLAKES WITH CHILI IN OIL
🌟 Ingredients
- 2 cans of An Nam Tuna Flakes With Chili In Oil
- 1 liter of chicken stock or pork bone broth
- 2 tomatoes, 1/4 pineapple, 1 onion
- 2 stalks of lemongrass (lightly bruised)
- Fresh vegetables: water spinach, napa cabbage, enoki mushrooms, straw mushrooms
- Seasonings: fish sauce, salt, sugar, soup powder, fresh chili
👩🍳 Instructions
- Make the broth: Sauté chopped garlic and shallots in a bit of oil until fragrant. Add tomatoes (cut into wedges) and pineapple slices, stir-fry until softened. Add lemongrass and onion (cut into wedges), stir well. Pour in the stock and add mushrooms. Bring to a boil, then lower the heat to simmer.
- Add the seafood flavor: Gently add both cans of An Nam Tuna Flakes With Chili In Oil into the pot. Use chopsticks to lightly break up the fish so it absorbs the broth, but keep the chunks mostly intact for an appetizing look. Season with salt, sugar, soup powder, and a bit of satay sauce for those who prefer more of a kick.
- To Serve: Transfer the hotpot to an electric cooker or cast iron pot to keep it warm at the table. Serve with fresh vegetables, vermicelli, egg noodles, or steamed rice for a filling and flavorful meal.
💡 Tips
- Add shrimp, squid, or soft tofu for an extra-rich, varied spread.
- For a quick version, ladle the hot broth over noodles or rice for an easy yet satisfying one-bowl meal!
👉 Hotpot with An Nam Tuna Flakes With Chili In Oil – hearty, spicy, and ready to share!
