Lau Thai

Name: Lau Thai
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 1.5 L tom yum-style broth; 200 g shrimp; 200 g squid; 200 g noodles; 1 handful herbs; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Lau Thai is a quintessential dish in Vietnamese home cooking, especially popular in the bustling kitchens of Saigon. Unlike its restaurant counterparts, this version is crafted with the intuitive touch of a family cook—salt is judged by hand and a generous use of fat ensures each ingredient shines. Though the recipe is written down, it maintains the spirit of a shared meal, often enjoyed at family gatherings where the pot is the centerpiece of the table.

A well-made Lau Thai balances the tangy and spicy notes of a tom yum-style broth with the delicate sweetness of fresh shrimp and squid. The noodles provide a comforting base, while a handful of herbs adds a fresh, aromatic finish. Each spoonful should feel like a warm embrace, the flavors and textures mingling in a way that feels both familiar and exciting.

Ingredients

1.5 Ltom yum-style broth
200 gshrimp
200 gsquid
200 gnoodles
1 handfulherbs
to tastefine sea salt

Method

Start by cleaning the seafood: Rinse 200 g of shrimp under cold water, remove the shells, and devein them. For the 200 g of squid, rinse thoroughly, remove the head, and pull out the cartilage. Slice the squid into rings about 1 cm thick. Pat both the shrimp and squid dry with paper towels to ensure they sear properly later.
In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add 2 cloves of minced garlic and 1 sliced shallot, stirring until they become fragrant and golden brown. This step is crucial as it builds the aromatic base for the Lau Thai, infusing the oil with flavor.
Pour in 1.5 L of tom yum-style broth into the pot, bringing it to a gentle simmer. The broth should be steaming but not boiling vigorously, which helps to maintain the delicate flavors. Stir occasionally to ensure the aromatics are well distributed.
Add the cleaned shrimp and squid to the simmering broth. Cook them for about 2-3 minutes, just until they turn opaque and firm to the touch. The shrimp should turn a bright pink, and the squid should be tender but not rubbery, indicating they are perfectly cooked.
Introduce 200 g of noodles into the pot, stirring gently to separate them. Allow the noodles to cook until they are tender and have absorbed the flavors of the broth. This should take a few minutes, and you can test a noodle for doneness by tasting it.
Once the noodles are cooked, taste the broth and adjust the seasoning with fine sea salt to your preference. Remember, the broth should be flavorful and balanced, enhancing the natural sweetness of the seafood.
Just before serving, add a handful of fresh herbs such as cilantro or Thai basil to the pot. Stir them in gently, allowing their aroma to infuse the soup. Serve the Lau Thai immediately, ensuring each bowl has a good mix of seafood, noodles, and broth.