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Chef Nguyễn Đông Hải
With sautéed vegetables, Huế red rice, lemongrass sauce
Ingredients for 2 people
- Prawns 50 gr
- Jumbo prawns 60 gr
- Sea scallops 30 gr
- Sea bass 100 gr
- Calamari 60 gr
- Green mussels 100 gr
- Clams 100 gr
- Huế red rice 120 gr
- Broccoli 30 gr
- Cauliflower 30 gr
- Baby carrots 80 gr
- Baby bok choy 60 gr
- Shallot 20 gr
- Lemongrass 120 gr
- Garlic 15 gr
- Pepper 10 gr
- Chilli 20 gr
- Coriander 15 gr
- Lotus seeds 100 gr
- Fish sauce 20 gr
- Oyster sauce 30 gr
- Soy sauce 15 gr
- Sugar 20 gr
- Fish stock or chicken stock 500 ml
- Cooking oil 60 ml
Method:
Huế Seafood & Red Rice in Clay Pot
Pan-fried seafood
- Marinade the seafood in finely chopped shallots, garlic, coriander, fish sauce, pepper, and chilli for about 5 minutes
- Put the pan on the stove, add 1 tsp of cooking oil and then pan-fry the seafood until well done
Prepare sautéed vegetables
- In another pan, add 1 tsp of cooking oil and fry 1 tsp of garlic until brown, add the broccoli, cauliflower, baby carrots, and baby bok choy, and season with oyster sauce, salt and pepper
Cook red rice
- Heat 1 tsp of cooking oil in a clay pot, add 1 tsp of chopped shallots, then carrots, lotus seeds, and 100 gr of red rice, sauté for about 3 minutes, then add 120 ml of chicken stock and cover with a lid and cook until the rice is fluffy
Prepare the sauce
- Heat the pan, add 1 tsp of cooking oil, add 1 tsp of shallots, 1 tsp of garlic, and 100 gr of chopped lemongrass, mix well for 5 minutes then add 200 ml of chicken stock, 1 tsp of oyster sauce, 1 tsp of soy sauce, ½ tsp of fish sauce, 3 gr of white pepper, and 1 tsp of sugar, and reduce slowly until the sauce becomes thick and then strain
Present the dishes
- Arrange the seafood and vegetables on top of the cooked red rice
- The sauce is served separately on the side, in a small bowl
- Garnish and present on a bamboo tray
The dish is a creation of Chef Nguyễn Đông Hải at Azerai La Residence Huế, and is one of the best-selling dishes at Le Parfum Restaurant.
OVietnam