Cách nấu LẨU GÀ LÁ É Chuẩn vị món ngon khó cưỡng dịp cuối tuần |Nhamtran FV

Presenter / Channel

• Nhamtran FV (YouTube cooking video)

Ingredients (with quantities & prep mentioned)

Main

• Free-range chicken: ~1 kg
  • Wash thoroughly with lemon and salt, rinse, drain
  • Chop after separating bones
• “Large frogs”: ~100 g
  • Listed and later used in the soup as part of the base

Vegetables / Aromatics

• Oyster mushrooms: ~200 g
  • Wash with diluted salt water, rinse clean, drain
• Green snails: ~500 g
• Bamboo shoots: boiled by seller, then cut small pieces
• Garlic: ~30 g (plus another 80 g garlic referenced across steps)
• Shallots: ~15 g
• Lemongrass: ~40 g (plus ~20–30 g basil/leaf “stem” referenced later)
• Celery: 6 stalks
• Basil leaves / “smoke leaves”
  • Leaves are taken and crushed
  • Described as having lemon + lemongrass aroma
  • A portion is used to “moisten”/mix into chicken, then added during cooking
  • Exact total weight not clearly stated

Seasonings / Flavorings

• Salt: to taste (appears multiple times)
• Fish sauce
  • 2 tablespoons for marinating
  • 3 tablespoons used later in broth/seasoning
• Sugar: 1 teaspoon (for marinade)
• MSG: 1 teaspoon (marinade option; later mentioned again as 1 teaspoon)
• Seasoning powder
  • 1 teaspoon for marinade
  • plus 1 teaspoon later in broth
• Pepper: 1/4 teaspoon (listed for bamboo shoots seasoning)
• Cooking oil: about 2 tablespoons (bamboo shoots stir-fry) + 2 tablespoons again (start chicken sauté)
  • Extra oil mentioned in quantity-adjustment notes

Broth water

• Water: about 1.5 liters (after marination waiting)
• plus later ~3.5 liters for the broth (approximate amounts mentioned)

Note on confusing subtitle text: Some lines appear garbled (e.g., “1/4 teaspoon of pepper, 3 teaspoons for extra aroma…” and other unrelated garble). The main technique and most usable seasoning quantities are captured above.

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Step-by-step cooking method (timings, temperatures, techniques)

1) Prepare chicken (chop + separate bones)

1. Separate bones, set aside for easier chopping later.
2. Open/remove parts as needed; chop into bite-size pieces.
3. Keep pieces fairly large for better final texture.

2) Make a basil/lemongrass mixture for the chicken marinade

1. Crush basil leaves/stems (“smoke leaves”) for aroma (lemon + lemongrass-like).
2. Take about half of the crushed amount (approx. ~20 g) to mix/moisten into chicken (save the rest).

3) Season chicken for marinade

1. Slice and finely chop garlic (approx. ~15 g for this step).
2. Add seasonings:
   • Salt (to taste)
   • ~2 tbsp fish sauce
   • 1 tsp sugar
   • 1 tsp MSG (optional alternative mentioned: “or add 1 tsp MSG”)
   • 1 tsp seasoning powder
3. Mix; let it sit 1–2 minutes so the spices soak in.
4. Marinate 20–30 minutes.

4) Prepare bamboo shoots (pre-cooked → season + stir-fry)

1. Cut bamboo shoots into small pieces.
2. Since the seller already boiled them, add back to boiling water ~15 minutes.
3. Remove, rinse to cool (subtitles suggest rinsing helps prevent wilting).
4. Stir-fry:
   • Heat pan with ~2 tbsp cooking oil
   • Add garlic (from earlier), stir ~15 seconds
   • Add bamboo shoots; stir-fry ~2 minutes
5. Off heat, quickly season with:
   • Salt
   • Pepper
   • 1 tsp sugar
   • 1 tsp seasoning powder
   • 1 tsp fish sauce
   • 1/4 tsp pepper (appears in the list as well)
   • plus an additional amount described as “3 teaspoons for extra aroma” (unclear which ingredient)
6. Toss quickly so seasonings absorb well.
7. Set aside to add later to the hot pot.

5) Sauté chicken for color + aroma

1. Heat pot with ~2 tbsp cooking oil.
2. Add chicken gradually (subtitles emphasize not overloading).
3. Cook until chicken “opens up” and gets beautiful color.
4. Stir quickly so oil penetrates spices and becomes aromatic.
5. Stir-fry ~25 minutes on high heat, tossing to keep meat firm and absorb flavors.
   • Aromatic herbs (“lemongrass and basil”) are mentioned repeatedly for fragrance during cooking.

6) Build the broth (boil, remove foam, cook chicken)

1. Add water; broth water is described as ~3.5 liters.
2. When chicken reaches about 2 cm pieces (timing reference), bring to a vigorous boil.
3. Boil vigorously to remove foam for a clearer broth.
4. Continue cooking:
   • Subtitles suggest ~20 minutes to cook chicken further
   • Total pot time referenced around ~25 minutes before adding vegetables/seasoning later

7) Finish seasoning + add vegetables

1. Add vegetables when chicken is cooked through (subtitles: “add the vegetables and continue seasoning”).
2. Adjust seasoning in broth:
   • Salt
   • 1 tsp seasoning powder
   • 1 tsp MSG
   • ~1/2 tsp water (mentioned alongside MSG/seasoning—unclear exact mixing step)
   • Add fish sauce ~3 tbsp (comment indicates it was adjusted because it didn’t seem quite right at first)

8) Strain chicken / serve hot pot

1. Transfer to another pot.
2. Use a strainer to remove bones/parts for easier eating.
3. Serve hot.

9) Serving / topping suggestions (as described)

• Add oyster mushrooms (and “any kind of mushroom” option mentioned)
• Add chicken pieces on top
• Eat while hot
  • Broth described as sweet with lemongrass + lime aroma and a “unique flavor”

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Tips / common issues mentioned

• Foam removal: boil vigorously, then remove foam to keep broth clearer.
• Marinating: spice mixture sits 1–2 minutes, then marinate 20–30 minutes.
• Chicken sauté technique: add chicken a little at a time, stir quickly, and use high heat to keep texture firm.
• Bamboo shoots seasoning: toss quickly off heat so seasonings absorb well before adding to the hot pot.

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Variations (mentioned)

• Mushrooms: can use any kind of mushroom (oyster mushrooms are specifically used/prepared).
• MSG: can use MSG as part of the seasoning choice (subtitle mentions “or add 1 teaspoon of MSG”).

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Equipment implied/used

• Cooking pot for hot pot / boiling broth
• Pan/skillet for stir-frying bamboo shoots and sautéing chicken
• Knife + cutting board
• Bowl (for separating/storing a dipping sauce portion, based on the subtitle context)
• Strainer to remove bones/parts for easier eating

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Sources / references

• Nhamtran FV channel (Vietnamese cooking video): “Cách nấu LẨU GÀ LÁ É Chuẩn vị món ngon khó cưỡng dịp cuối tuần | Nhamtran FV” (subtitles used as the source)