Red Dzao salmon steamboat

Red Dzao salmon steamboat

The Food of Vietnam
Alan Benson

Steamboats are a perfect dinner-party dish. They are super easy, as all you need to do is cook the broth and slice up your ingredients. Your guests then do the rest, cooking their own meal! It’s an interactive and fun way to cook.


Quantity Ingredient
1.5kg whole salmon, gutted
4 tomatoes, cut into wedges
500g silken tofu, cut into cubes
1kg soft rice noodles
1 chinese white cabbage, sliced
1 bunch watercress
1 bunch water spinach
1 bunch mustard greens


Quantity Ingredient
4 lemongrass stems, bruised
4 cm knob fresh ginger, peeled and sliced
15 dried shiitake mushrooms, soaked in water for 30 minutes and drained
2 black cardamom pods
2 star anise
2 coriander roots, washed well
2 tomatoes, diced
2 long red chillies, sliced
1 tablespoon * sate sauce [rid:8096]
1/2 pineapple, peeled, cored and sliced
2 lime, juiced
1 tablespoon sea salt
125ml fish sauce


  1. Cut the head off the salmon and reserve. Fillet the salmon, reserving the bones and trimmings for the broth. Cut the fillets into 3 cm x 5 cm chunks. Cover and refrigerate while making the broth.
  2. To make the broth, put the salmon head, bones and trimmings in a stockpot. Add the lemongrass, ginger, mushrooms, cardamom, star anise and coriander roots. Cover with 3 litres water and bring to the boil. Skim off all the impurities until the broth is clear, then reduce the heat to a low simmer and cook for 1 hour.
  3. Stir in the remaining broth ingredients and simmer for a further 5 minutes.
  4. Meanwhile, distribute all the remaining raw ingredients on separate platters and place around a portable gas cooker in the middle of the dining table. Place the stockpot on top of the cooker and turn it up to medium heat.
  5. When the stock starts to simmer, each person dips their own ingredients in the hot broth until cooked. They then retrieve their cooked ingredients with their chopsticks and ladle some of the hot broth into their bowls.
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