“Lẩu Dê” (goat hotpot)

“Lẩu Dê” (goat hotpot) continues to hold a special place in Vietnamese cuisine, celebrated for its nutritional value and delightful flavors. The preparation begins by charring the goat over an open flame until it is thoroughly cooked and develops a rich, enticing aroma. Following this, the meat is separated from the bones and marinated with a blend of fragrant spices before being simmered with medicinal herbs for several hours. This method results in tender goat meat and bones, infusing the broth with a naturally sweet and aromatic essence characteristic of “lẩu dê.” Unlike traditional hotpots, “lẩu dê” is uniquely cooked in a clay pot using a coal stove, adding to the dish's authenticity. Gradually, a variety of fresh vegetables, such as cabbage, water morning glory, carrots, celery, along with tofu, “mỳ bánh đa” (a type of vermicelli), and taro, are added to the bubbling clay pot.
Photo: laudebinhduong.com

Once the ingredients have softened and absorbed the broth's subtle sweetness, it's time to savor the dish. Simply pick up some hot slices of meat, dip them into a special sauce known as “chao,” and relish the melt-in-your-mouth goodness. This sauce enhances the natural sweetness of the meat, while its spicy, rich, and savory profile creates a delightful contrast. In northern Vietnam, the dish is often complemented with “tương,” a sauce that offers its own unique flavor experience. Furthermore, the aromatic blend of medicinal herbs in the broth adds an intriguing depth to the hotpot.

Each restaurant may feature its own twist on the spice mixtures, herbs, and dipping sauces, making every experience unique. We hope you get to enjoy the diverse flavors that “lẩu dê” has to offer.

To learn how to prepare “Lẩu Dê,” check out the Goat Hotpot Recipe.