Vietnamese Seafood Hot Pot
Ingredients
- 6 cups vegetable stock
- 2 cloves garlic, finely sliced
- 4cm piece of ginger, cut into small matchsticks
- 2 tbsp Kikkoman Sweet Soy Sauce
- 2 tbsp Kikkoman Less Salt Soy Sauce
- 1 tbsp fish sauce
- 300gm daikon radish, cut into large chunks
- 2 carrots, peeled and cut into large chunks
- 3 small tomatoes, peeled and cut into wedges
- Juice of 1/2 lime
- 100g sugar snap peas
- 200g prawns, peeled with tail left on
- 250g skinless blue eye fillets, cut into chunks
- 1 large squid tube, scored and cut into strips
- Handful of Vietnamese mint leaves
- Rice noodles, cooked per packet instructions
- Extra Kikkoman Less Salt Soy Sauce, Vietnamese mint leaves and fresh bean shoots to serve