Vietnamese National Dishes

Lẩu gà lá é — Đà Lạt chicken hotpot with é basil

This Vietnamese chicken hotpot brings together a clear, peppery broth, bone-in chicken, mushrooms, bamboo shoots and fragrant lá é. Keep the rice vermicelli separate and briefly wilt the leaves in the pot at the table.

Vietnamese National Dishes
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A wide table setting with chicken hotpot, rice vermicelli and lime
A wide table setting with chicken hotpot, rice vermicelli and lime.
Yield 4 servings
Cook 1 hour 10 minutes
Passive None
Total 1 hour 55 minutes
Calories About 560 kcal per serving
Ingredients ↓
Overview

Lẩu gà lá é — Đà Lạt chicken hotpot with é basil

Lẩu gà lá é is a chicken hotpot associated with central Vietnam and especially popular in Đà Lạt. Vietnamese accounts also connect the dish with Phú Yên, so this recipe does not present Đà Lạt as its sole origin. The defining note is lá é, a peppery, aromatic basil used both in the hot broth and in a salt-and-chili dip. Recipes vary in broth seasoning and accompaniments; this home version pairs chicken with oyster mushrooms, cooked bamboo shoots and rice vermicelli.

A clear broth lets the chicken, charred shallots and bruised lemongrass shape the flavor. Keep the pot just below a hard boil so the broth stays clearer and the chicken cooks evenly. Add the tender leaves at the end; long boiling dulls their aroma and color.

Practical

Practical

  • Keys to successUse ready-to-eat cooked bamboo shoots. If starting with raw shoots, use a recipe specifically designed for their preparation instead. Keep raw chicken separate from herbs, noodles and serving utensils. Maintain a gentle simmer and check the thickest part of each chicken piece, away from bone, for 74°C / 165°F. Add lá é shortly before eating so it stays fragrant and green. Serve noodles separately so they do not soak up the broth while the pot sits at the table.
Ingredients

Ingredients

Chicken and broth

  • 1.2 kg bone-in, skin-on chicken thighs and drumsticks
  • 2.2 L water
  • 60 g shallots, halved and charred
  • 90 g lemongrass (about 3 stalks), bruised; separate tender bases from fibrous tops
  • 20 g fresh ginger, sliced
  • 30 ml fish sauce, plus more to taste
  • 8 g fine salt, plus more to taste
  • 8 g sugar
  • 1 g ground white pepper
  • 8 g green bird’s-eye chili, lightly crushed; adjust to taste

Hotpot ingredients and herbs

  • 250 g ready-to-use cooked bamboo shoots, drained and rinsed
  • 250 g oyster mushrooms, torn into bite-size pieces
  • 80 g fresh lá é leaves, divided: 60 g for the pot and 20 g for the dip

To serve

  • 600 g fresh rice vermicelli
  • 1 lime, cut into wedges

Salt-and-é dip

  • 10 g fine salt
  • 4 g green bird’s-eye chili, stemmed
  • 20 g fresh lá é leaves (allocated from the amount above)
Method

Method

Method

  1. Pat the chicken dry and refrigerate it while preparing the other ingredients. Drain and rinse the cooked bamboo shoots; tear the mushrooms and wash the lá é.

  2. Pound or finely chop 20 g lá é with 4 g green chili and 10 g salt to make a coarse dipping salt. Set aside, away from raw chicken.

  3. Char the halved shallots in a dry skillet until blistered in spots. Bruise the lemongrass; reserve the fibrous tops for the broth and keep the tender bases to cook with the chicken.

  4. Bring 2.2 L water to a gentle simmer in a large pot. Add the charred shallots, lemongrass tops, ginger, fish sauce, 8 g salt, sugar and white pepper. Simmer for 15 minutes.

  5. Add the chicken pieces and tender lemongrass bases. Return to a gentle simmer, skim foam and partially cover. Cook for 30–40 minutes, until the thickest part of every piece reaches 74°C / 165°F when measured away from the bone. Avoid a hard boil.

  6. Add the rinsed bamboo shoots and oyster mushrooms. Simmer for 8–10 minutes until hot and tender. Taste and adjust with fish sauce or salt.

  7. If using a tabletop burner, transfer the pot to it. Add the remaining 60 g lá é and 8 g crushed chili just before serving; briefly wilt the leaves in the hot broth.

  8. Serve with rice vermicelli in separate bowls, the salt-and-é dip and lime wedges. Diners can add noodles, chicken and greens to their bowls as they eat.

Practical

Practical

Practical guidance

Fresh rice vermicelli may need only a brief blanch; follow the package directions and drain well. If preparing ahead, store the noodles and broth separately and refrigerate the broth within 2 hours. Reheat the broth to a simmer before assembling. If lá é is unavailable, lemon basil or Thai basil can provide a practical herbal note, though neither has exactly the same peppery flavor. Keep the total 80 g herb allocation in mind when dividing leaves between the broth and dip.

Troubleshooting

The broth turns cloudy: Lower the heat to a gentle simmer and avoid stirring vigorously. The chicken is still firm: Continue simmering and check again; safety depends on 74°C / 165°F, while tenderness may take longer. The lá é loses its aroma: Add it only at the end and let the hot broth wilt it briefly. The noodles become soft: Cook them separately and add them to individual bowls just before eating. The dipping salt is too hot or salty: Reduce chili next time or use a smaller amount at the table.

Frequently asked questions

What is lá é? Lá é is a fragrant Vietnamese herb often described as é basil or lemon basil. Its peppery aroma is a defining part of this hotpot. Can I use raw bamboo shoots? This recipe uses ready-to-eat cooked shoots. Raw bamboo shoots need thorough preparation and repeated boiling; use a dedicated preparation method before adding them. Can I use dried rice noodles? Yes. Cook them separately according to the package, drain well and add to bowls rather than simmering them in the hotpot. Is the dish originally from Đà Lạt? Sources associate it with Phú Yên and describe its later popularity in Đà Lạt. Regional recipes and accounts vary.

Nutrition per serving

Nutrition per serving

  • Serving sizeA portion of chicken and broth with noodles, vegetables and some herb salt
  • CaloriesAbout 560 kcal
  • Carbohydrate48 g
  • Protein38 g
  • Fat23 g
  • Fibre4 g
  • SodiumAbout 1,250 mg
Allergens and safety

Allergens and safety

Contains fish (fish sauce). Check packaged ingredient labels for additional allergens. Keep raw chicken and its utensils separate from herbs, noodles and cooked food. Cook every chicken piece to 74°C / 165°F in its thickest part, away from bone. Refrigerate leftovers within 2 hours in shallow containers; use within 3–4 days or freeze. Reheat leftovers to 74°C / 165°F.

Closing notes

Closing notes

  • Add lá é at the table so its aroma stays vivid.
  • Keep noodles in separate bowls until serving for a springy texture.
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