Lẩu Dê

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients first for fast table-side serving: mince the garlic, slice the shallots and chili, bruise and cut the lemongrass, slice the mushrooms, halve the bok choy, and cut the herbs and spring onions. Keep the herbs separate so they stay fresh.

   20 g garlic, minced60 g shallots, thinly sliced1 red bird's eye chili, sliced3 lemongrass stalks, bruised and cut into 5 cm lengths150 g king oyster mushrooms, sliced lengthwise200 g bok choy, halved lengthwise15 g Thai basil leaves10 g sawtooth coriander, cut into 4 cm lengths30 g spring onions, cut into 4 cm lengths
2. 2

   Make the dipping sauce by stirring together the lime juice, fish sauce, chopped chili, and black pepper in a small bowl. Set aside; it should taste sharp, salty, and peppery because it will season the rich goat.

   20 ml lime juice15 ml fish sauce1 red bird's eye chili, finely chopped1 g black pepper
3. 3

   Heat the neutral oil in a heavy pot over medium-high heat. Add the shallots and cook for 2 minutes until lightly golden at the edges, then add the garlic and sliced chili and stir for 30 seconds until fragrant but not browned.

   15 ml neutral oil60 g shallots, thinly sliced20 g garlic, minced1 red bird's eye chili, sliced
4. 4

   Add the lemongrass and fermented shrimp paste. Fry for 1 minute, pressing the paste into the aromatics so it dissolves and loses its raw harshness. This step is crucial for a rounded broth.

   3 lemongrass stalks, bruised and cut into 5 cm lengths20 g fermented shrimp paste (mắm tôm)
5. 5

   Add the goat meat and stir-fry for 3-4 minutes until the surface loses its raw color and picks up the aromatics. Season with the fish sauce, black pepper, and salt.

   500 g bone-in goat meat, cut into bite-size pieces15 ml fish sauce2 g black pepper3 g salt
6. 6

   Pour in the stock, bring to a boil, then immediately reduce to a lively simmer. Skim any foam for a clearer, cleaner-tasting broth. Cook for 18-20 minutes, or until the goat is just tender when pierced; younger goat cooks quickly, while older goat may need slightly longer.

   900 ml goat stock or light unsalted beef stock
7. 7

   Taste the broth and adjust if needed; it should be savory, aromatic, and slightly funky from the shrimp paste without being overwhelming. Transfer the pot to a tabletop burner if using one.

8. 8

   Add the mushrooms and bok choy to the simmering broth and cook for 2-3 minutes until the mushrooms are tender and the bok choy stems are just crisp-tender.

   150 g king oyster mushrooms, sliced lengthwise200 g bok choy, halved lengthwise
9. 9

   Finish with the spring onions, Thai basil, and sawtooth coriander just before serving so their aroma stays bright. Serve immediately as a hot pot with the dipping sauce on the side, dipping pieces of goat and vegetables as you eat.

   30 g spring onions, cut into 4 cm lengths15 g Thai basil leaves10 g sawtooth coriander, cut into 4 cm lengths

Origin & History

Lẩu dê is a popular Vietnamese goat hot pot, especially associated with southern Vietnam, where goat restaurants often serve it as a social, drink-friendly meal. Versions vary by region, but aromatic lemongrass, pungent fermented condiments, and fresh herbs are common features that balance the richness of the meat.