Lau De Thuoc Bac (Herbal Goat Hotpot), Made with Monk Fruit Sweetener

Name: Lau De Thuoc Bac (Herbal Goat Hotpot), Made with Monk Fruit Sweetener
Total time: 50 min
Yield: 4 servings
Cuisine: Southern Vietnam
Ingredients: 300g goat meat; 100g goat fat; 500g goat bones; 2 medium taro roots; 2 blocks tofu; 1 sweet corn; 1 shallot; 1/4 onion; 4 stalks lemongrass; 1 piece of ginger; 2 dried star anise; 2 jujubes (red dates); 4 dried chilies; 200g pennywort to serve; 2 teaspoons fish sauce; 1 teaspoon kOBE Monk Fruit Blend; 1 tablespoon salt; 2 teaspoons seasoning powder; 1 teaspoon MSG; fresh rice vermicelli (bun) to serve

Vietnamese dishesHot PotsSouthern Vietnamabout 45 to 50 minutes simmering

Lau de thuoc bac gives a broth fragrant with star anise, jujube and lemongrass, goat meat simmered until it falls apart and taro that turns soft and nutty. Pennywort and fresh rice vermicelli are the best things to eat with it. The hardest part is the smell of the goat, which will dominate the whole pot if it is not handled properly.

The meat, fat and bones are washed several times in salted water with a little white rice wine. The taro goes in at the same time as the corn and simmers for about 25 minutes, since anything earlier leaves it collapsed and clouds the broth.

This batch weighs about 3.1kg, at roughly 88 calories per 100g.

Nutrition (this recipe makes 4 servings)

66.1kcal

4.3gprotein

1.3gfat

2.4gsugar

The sweetness here comes from kOBE Monk Fruit Blend and fruit. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 4 servings. This batch makes about 4 portions. Set the whole hotpot in the middle of the table for 4 people, with the rice vermicelli and pennywort on separate plates.

Ingredients for the batch

300g goat meat
100g goat fat
500g goat bones
2 medium taro roots
2 blocks tofu
1 sweet corn
1 shallot
1/4 onion
4 stalks lemongrass
1 piece of ginger
2 dried star anise
2 jujubes (red dates)
4 dried chilies
200g pennywort to serve
2 teaspoons fish sauce
1 teaspoon kOBE Monk Fruit Blend
1 tablespoon salt
2 teaspoons seasoning powder
1 teaspoon MSG
fresh rice vermicelli (bun) to serve

Method

Singe the goat skin, then wash 300g meat, 100g fat and 500g bones several times in salted water with a little white rice wine, rinse them in cold water and drain.
Peel 2 taro roots and cut them into bite sized pieces. Peel the shallot and onion, cut 4 stalks of lemongrass into lengths, and scrape and slice the ginger. Cut the corn into 2 to 3 rounds. Cut the tofu into cubes. Pick over and wash the pennywort.
Put the goat meat, fat and bones in a pot with the shallot, lemongrass, sliced ginger, 1/4 onion and 1 tablespoon salt. Add water to just cover and bring to a boil over high heat.
Once the water is at a gentle boil, add 2 star anise, 2 jujubes and 4 dried chilies, cover and simmer for 20 to 25 minutes until the meat begins to soften.
Season with 2 teaspoons fish sauce, 2 teaspoons seasoning powder, 1 teaspoon MSG and 1 teaspoon kOBE Monk Fruit Blend.
Add the corn and taro and simmer for another 25 minutes until tender, drop in the tofu, adjust the seasoning, then move everything to a hotpot burner and serve with 200g pennywort and fresh rice vermicelli.

Tips

To clear the smell of the goat, pound two pieces of ginger, mix them with 70ml white rice wine and rub the mixture over the meat.
Another way is to mix 15ml rice vinegar into 1 liter of water, bring it to a boil and blanch the goat in it.
Peel the taro with completely dry hands, then soak it in lightly salted water for 10 minutes so it does not irritate the skin.
Skimming through the first 10 minutes is what keeps the broth clear.
kOBE Monk Fruit Blend dissolves more slowly, so stir after seasoning and wait 5 minutes before tasting again.
The pennywort goes into the pot right before eating, since it turns limp and bitter if it sits.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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