Top 9 Best Frog Hot Pot Dishes You Should Know

Ingredients:

• 700g frog meat
• 150g river leaves
• 200g vermicelli
• Onions, chili, lemongrass, garlic, ripe tomatoes, fried shallots, bean sprouts, banana flowers, lettuce
• Seasonings: Fish sauce, sugar, seasoning powder, salt, MSG, squeezed tamarind

Instructions:

• Step 1: Prepare the Ingredients:
  • Note: To make delicious frog hot pot without the fishy smell, choose large and plump frogs and ask the seller to clean them for you. Peel off the frog skin, remove the tendons from the thighs, and rinse with white wine to remove the fishy smell.
  • Cut the frog into bite-sized pieces, then marinate with 1 teaspoon of MSG, ½ teaspoon of salt, 2 teaspoons of seasoning powder, and ⅓ tablespoon of sugar for about 15 minutes.
  • Choose fresh river leaves, rinse and drain, then cut into small pieces.
  • You can use either fresh or dried tamarind. Finely chop the lemongrass, fresh chili, and garlic into a bowl. Wash and cut the tomatoes and onions into wedges. Rinse the vegetables and cut them into chunks.
• Step 2: Stir-fry the Frog:
  
  • Heat a pot, add about ½ tablespoon of cooking oil, half of the chopped garlic and shallots, then stir-fry until fragrant.
  • Once the ingredients are fragrant, add the frog meat and stir-fry until the meat turns slightly golden and firm. Add ½ teaspoon of fish sauce to enhance the flavor, then turn off the heat.
• Step 3: Cook the Hot Pot:
  • In a separate pot, boil tamarind water and a cup of water for about 20 minutes until the tamarind is soft. Then strain the mixture to extract the tamarind juice, discarding the solids.
  • Place a hot pot on the stove, add ½ tablespoon of cooking oil, the remaining garlic, shallots, and chili, then sauté until fragrant.
  • Add 1 liter of water, bring to a boil, then add the previously prepared river leaves. Next, pour in the tamarind juice and tomato wedges, then cook for about 5 minutes until the river leaves are tender and the broth turns sour. Add 3 teaspoons of seasoning powder, ½ teaspoon of salt, 1 teaspoon of MSG, ¼ tablespoon of sugar, and stir well to combine the seasonings.
• Finished Product:
  • The frog hot pot with river leaves has a delicious aroma, no fishy taste from the frog, a rich broth, and well-balanced seasoning. To enjoy, add vermicelli to a bowl, place the assorted vegetables in the hot pot, and wait for them to cook. Then, ladle the vegetables and frog meat into the bowl with the broth.

The delightful flavor of frog hot pot with river leaves, accompanied by tender and sweet frog meat, combined with fresh and crunchy vegetables, will surely provide you with a delicious and nutritious meal.

Nguyên liệu:

• Thịt ếch làm sẵn: 1kg
• Chuối xanh: 3 quả
• Đậu hũ: 3 bìa
• Nghệ tươi: 1 củ
• Lá lốt, lá tía tô: mỗi loại 100gr
• Hành tím: 2 – 3 củ
• Ớt tươi: 3 trái
• Bỗng rượu: 150 – 200ml
• Gia vị: nước mắm, đường, bột ngọt, hạt tiêu, hạt nêm…
• Sả, gừng
• Các loại rau: rau muống, rau cải, rau thơm…

Cách làm:

• Bước 1: Sơ chế nguyên liệu
  • Thịt ếch mua về bạn khử mùi hôi bằng cách xát thịt ếch với muối, giấm hoặc rượu. Sau đó, bạn rửa sạch lại lần nữa, để thịt ráo nước rồi chặt thành miếng vừa ăn.
  • Chuối xanh tước bỏ vỏ ngoài, chẻ quả chuối làm 4 theo chiều dọc rồi cắt khúc dài vừa ăn. Sau khi cắt xong, bạn cho ngay vào thau nước có pha muối để chuối không bị đen.
  • Đậu hũ cắt miếng vuông rồi chiên vàng.
  • Sả, gừng cạo bỏ vỏ ngoài, rửa sạch rồi đập dập.
  • Nghệ tươi gọt sạch vỏ rồi cắt lát.Lá rốt, lá tía tô rửa sạch từng lá rồi cắt sợi nhỏ dài.
  • Hành tím làm sạch, băm nhuyễn.
  • Các loại rau ăn lẩu nhặt, rửa sạch và để thật ráo nước.

• Bước 2: Ướp thịt ếch
  • Cho thịt ếch vào một cái âu lớn, ướp với các gia vị như sau: nước mắm, bột ngọt, hạt tiêu xay, hạt nêm, nghệ, sả và gừng đã chuẩn bị và để trong 30 phút cho ngấm đều gia vị.
• Bước 3: Nấu nước lẩu
  • Đặt nồi lên bếp, đun nóng dầu ăn rồi cho hành tím vào phi thơm. Kế tiếp, bạn cho thịt ếch vào xào săn thì cho chuối xanh vào xào cùng trong khoảng 3 phút.
  • Sau 3 phút, bạn thêm khoảng 1 lít nước vào, nấu đến khi chuối mềm thì bạn cho đậu hũ đã chiên vàng, nêm nếm lại gia vị cho vừa ăn xong thì bạn rắc lá lốt, lá tía tô vào, đảo đều chuyển chỉnh lửa nhỏ để nổi lẩu sôi liên tục.
  • Lúc này, bạn xếp rau bún xung quanh nồi lẩu và cùng người thân thưởng thức món ăn thôi.

Ingredients:

• 2kg pre-prepared frog
• 1kg marrow bones
• 1kg bamboo shoots
• 200g fried tofu puffs
• Water spinach, spring onions, basil, perilla leaves, sawtooth herb, culantro
• Garlic, chili, lemongrass, lime
• Seasoning: Cooking oil, seasoning powder, turmeric powder
• Tools: Pan, pot, bowl, plate, dish

Instructions:

• Step 1: Prepare the ingredients:
  • Prep lemongrass and water spinach: Peel and crush garlic and lemongrass. Rinse and finely chop spring onions, basil, perilla leaves, and sawtooth herb. Pluck non-bitter water spinach and rinse thoroughly before draining.
  • Cut bamboo shoots and rinse marrow bones: Cut bamboo shoots into bite-sized pieces and rinse them, then boil in water briefly to remove bitterness. Rinse marrow bones thoroughly.
• Step 2: Boil bones and fry tofu puffs:
  • Boil marrow bones: Boil the bones once to remove impurities. After the initial boil, rinse bones and place them in a pot with 1 liter of clean water to make broth. Simmer over low heat for about an hour until the broth is sweet. Note: Skim the foam regularly during simmering.
  • Fry tofu puffs: Heat oil in a pan until hot, then fry tofu puffs until golden and crispy. Remove and set aside.

• Step 3: Marinate the frog meat:
  • Marinate frog meat: Place pre-prepared frog meat in a bowl, marinate with 1 tablespoon of turmeric powder, 1 tablespoon of seasoning powder, and half of the crushed garlic. Mix well and marinate for 30 minutes for the meat to absorb the flavors.

• Step 4: Stir-fry the frog meat:
  • Stir-fry frog meat: Heat a pan, add 2 tablespoons of cooking oil, wait for the oil to heat up, then add the marinated frog meat and sauté with chili paste. Stir-fry until the meat turns golden, then add half of the prepared bamboo shoots and stir-fry together with the frog meat. Season to taste. Stir well for 5 minutes until the bamboo shoots are tender, then add half of the chopped spring onions, sawtooth herb, basil, and perilla leaves. Stir for another 3 minutes, then turn off the heat and transfer the frog meat and bamboo shoots to a plate.

• Step 5: Cook the spicy frog and bamboo shoot hot pot:
  • First, heat a pot, add 1 teaspoon of cooking oil, wait for the oil to heat up, then add crushed lemongrass and the remaining garlic and sauté until fragrant. Next, add the remaining bamboo shoots and stir-fry.
  • Then pour in the prepared marrow bone broth, season with seasoning powder to taste. Finally, add the frog meat previously stir-fried, and a few pieces of tofu puffs. Now it's ready to enjoy.
• Finished Product: Spicy frog and bamboo shoot hot pot is truly a very appealing dish. When you taste it, you will feel the sour and spicy flavor of the bamboo shoots combined with the tender and chewy frog meat, which will surely stimulate your taste buds.

Ingredients:

• 500g frog meat
• 2 tablespoons minced garlic
• 1/2 teaspoon cornstarch
• 1 tablespoon seasoning powder
• 1 teaspoon sugar
• 1 teaspoon turmeric powder
• 1 tablespoon minced chili
• 300g pickled bamboo shoots
• Betel leaves, perilla leaves, spring onion (to taste)
• A few pieces of crushed lemongrass
• 100g shiitake mushrooms, 2 pieces of fried tofu puffs
• Various fresh vegetables for hot pot (to taste)

Instructions:

• Step 1: Marinate the frog meat:
  • Marinate frog meat with 2 tablespoons minced garlic, 1/2 teaspoon cornstarch, and 1 teaspoon turmeric powder for 15 minutes. Boil the pickled bamboo shoots. Stir-fry frog meat with 200g boiled pickled bamboo shoots.
• Step 2: Cook the hot pot broth:
  • Cut betel leaves, spring onions, and perilla leaves and sauté them with frog meat and bamboo shoots. In another pot, sauté crushed lemongrass with 1 tablespoon minced garlic. Add 1 tablespoon minced chili and 100g boiled pickled bamboo shoots to the sauté. Pour 1.5 liters of water into pot 1, season with 1 tablespoon seasoning powder, 1 teaspoon sugar, and add 100g shiitake mushrooms to cook.
• Step 3: Complete the sour and spicy frog hot pot:
  • When the broth is boiling, add the frog meat with bamboo shoots, 2 pieces of fried tofu puffs, and some fresh vegetables according to preference. Now you have a delicious sour and spicy frog hot pot!
• Finished Product: Sour and spicy frog hot pot served with noodles or rice noodles is extremely delicious. The sour taste of pickled bamboo shoots combined with the slight spicy flavor of chili, along with the tender frog meat, creates a perfect harmony of flavors. Enjoying this hot pot in chilly weather is unbeatable!

Ingredients:

• 600g frog meat
• 2 pieces tofu
• 300g fresh bamboo shoots
• 100g fermented tofu
• 100g betel leaves
• 2 tomatoes
• 2 lemongrass stalks
• 1.5 liters chicken broth
• Other spices: Shallots, minced garlic, fresh turmeric juice, soup powder, salt, fish sauce, MSG, rice vinegar, coriander, scallions, chili paste...

How to make:

• Step 1 Prepare ingredients:
  • First, prepare lemongrass, tofu, tomatoes, betel leaves, and fresh bamboo shoots.
  • For lemongrass, smash 2 stalks and cut into bite-sized pieces. Next, cut 2 tomatoes into wedges and 2 pieces of tofu into small cubes.
  • For betel leaves, rinse and remove the tough stems, then chop the leaves finely. Also, rinse and chop coriander and scallions into small pieces.
  • Then, prepare 300g of fresh bamboo shoots by slicing and boiling for about 20-30 minutes to remove bitterness and toxins.

• Step 2 Marinate and stir-fry frog meat:
  • At this stage, cut 600g of frog meat into bite-sized pieces. Place the frog meat in a bowl, add 2 tablespoons of fresh turmeric juice, and 1 tablespoon of soup powder.
  • Mix the ingredients well and marinate the frog meat for about 5 - 10 minutes to absorb the flavors.

• Step 3 Stir-fry frog meat and fresh bamboo shoots:
  • Heat 1 tablespoon of cooking oil in a pan, sauté 1 teaspoon of minced shallots and garlic.
  • When the shallots and garlic are fragrant and golden, add the marinated frog meat and stir-fry for about 1 minute. Then, add the boiled fresh bamboo shoots along with 1 teaspoon of MSG, 1 tablespoon of fish sauce, and 1 tablespoon of chili paste.
  • Finally, continuously stir until the frog meat firms up, then add coriander and scallions, briefly stir, and turn off the heat.
• Step 4 Cook the hotpot broth
  • Heat 2 tablespoons of cooking oil in a pot, then sauté lemongrass, and minced shallots and garlic.
  • Once fragrant, add tomatoes and stir until soft. Then, pour in 1.5 liters of chicken broth, 1 tablespoon of soup powder, 1 tablespoon of sugar, 1 tablespoon of MSG, and 3 tablespoons of rice vinegar.
  • Next, add the stir-fried frog meat, fresh bamboo shoots, and tofu into the pot. Adjust the seasoning to taste.
  • Finally, add betel leaves to the pot and wait for the broth to boil before turning off the heat.
• Finished product:
  • The hotpot will taste better if you simmer it over low heat and gradually add the stir-fried frog meat. When serving, pair the frog hotpot with fermented tofu, vermicelli, shredded water spinach, or soybeans!
  • Betel leaf frog hotpot offers a unique combination of tender and flavorful frog meat, tangy betel leaves, and savory chicken broth. Enjoy this hotpot on chilly days for a satisfying meal!

6. Fermented Rice Frog Hot Pot

Ingredients:

• 500g frog meat
• 10g minced lemongrass
• 2 lemongrass stalks
• 150g pandan leaves
• 1 coconut
• 150g fermented rice
• 20g chili (green and red)
• 1 chili pepper
• 10g coriander
• 100g fresh vermicelli
• 5g minced chili
• 200g assorted vegetables (bean sprouts/water spinach/thai basil/...)
• 10g minced shallots, 10g Vietnamese balm

Instructions:

Prepare the frog:

• When buying frog meat, ask the seller to prepare it. Once home, remove the frog skin and tendons, then rinse with a little white wine or vinegar to remove the fishy smell.
• Cut the frog into bite-sized pieces and place in a bowl.
• Marinate the frog with 5g minced chili, half of the minced shallots, 1 teaspoon of soup powder, 1 teaspoon of salt, mix well, and marinate for 15 minutes.

Prepare other ingredients:

• Cut off both ends of the pandan leaves, then peel off the outer orange skin. Then place the knife diagonally, cut both sides in a V shape to remove the eyes.
• Continue until all the outer skin of the pandan leaves is removed, then wash, cut into bite-sized pieces.
• Rinse the lemongrass, crush it. Wash the chili, slice. Wash the chili pepper, cut finely.
• You can either ask someone to extract coconut water or use a knife to make a hole in the coconut to pour out the water.
• Wash the coriander, chop finely. Wash the assorted vegetables and Vietnamese balm, drain.

Stir-fry the frog:

• Heat a pan, add half a tablespoon of cooking oil, add the remaining minced shallots and stir-fry until fragrant.
• Add the marinated frog meat, stir-fry until the frog meat turns slightly yellow and firm, then turn off the heat.

Cook the hot pot broth:

• Put the fermented rice in a bowl and pour in about 1 cup of warm water, stir well until the rice is soaked in water.
• Heat a pot, add half a teaspoon of cooking oil, add minced lemongrass, crushed lemongrass, and pandan leaves, stir-fry until fragrant.
• When the ingredients are fragrant, add coconut water and 200ml of filtered water, bring the mixture to a boil.
• When the broth is boiling, use a sieve to take out the soaked fermented rice and add it to the hot pot along with Vietnamese balm for aroma.
• Season the hot pot broth with 1 teaspoon of soup powder, 1 tablespoon of sugar, 1 teaspoon of fish sauce. Adjust the seasoning to taste.
• Stir well until the seasonings dissolve, then when the hot pot broth boils, add the stir-fried frog meat. Stir well and cook for about 10 minutes until the frog meat is cooked.

Finished product:

• When eating, dip the assorted vegetables into the hot pot, wait until cooked, then scoop out to eat with vermicelli, a little sliced chili, and hot pot broth! Fermented rice frog hot pot is a unique dish with fresh, sweet frog meat, combined with rich and flavorful broth. Enjoy!

7. Sweet and Sour Frog Hot Pot

Ingredients:

• 1kg cleaned frog thighs
• Vinegar: 20ml
• 500g marrow bones
• 300g pickled bamboo shoots
• 200g water spinach
• 200g enoki mushrooms
• 200g Chinese morning glory
• 2 – 3 tomatoes
• 1kg vermicelli
• Garlic, shallots, ground pepper, scallions, broth cubes
• Other seasonings: sugar, fish sauce, cooking oil, MSG, broth cubes, satay…

Instructions:

• Step 1: Prepare the ingredients
  • When buying frog meat, rinse it with salt and vinegar water. After cleaning, cut the frog thighs into bite-sized pieces. After preparing the frog meat, marinate it with ground pepper, thinly sliced shallots and garlic, salt, broth cubes, sugar, fish sauce, MSG, cooking oil, mix well, and marinate in the refrigerator (if available) for 20 – 25 minutes to let the meat absorb the seasonings.
  • Wash the marrow bones, chop them into pieces, blanch in boiling water, then rinse again.
  • Wash pickled bamboo shoots, aromatic herbs, Chinese morning glory, and water spinach, remove wilted leaves, stems, wash thoroughly, and cut into bite-sized pieces.
  • Peel the old lemongrass, peel and thinly slice the garlic and shallots.

• Step 2: Make the broth
  • Place a pot on the stove, add marrow bones and 3 liters of filtered water, and simmer to extract the sweetness. During simmering, grill 2 shallots and add to the pot to make the broth more fragrant. Remember to skim off any foam from the broth.
  • When the broth is sweet and the meat around the marrow bones is soft, remove the bones and add crushed lemongrass and season to taste.
  • At this point, use a frying pan, sauté the remaining shallots, add 1 tablespoon of satay, stir, then add tomatoes and cook until the tomatoes are soft, then turn off the heat. Add the tomatoes to the seasoned hot pot broth.

• Step 3: Finish and enjoy the hot pot
  • Now, place the hot pot on the stove or mini gas stove, when the water boils again, add the frog meat and cook until done. When the frog is cooked, add pickled bamboo shoots and enoki mushrooms. For this hot pot dish, you can also add tofu, vegetarian ham if desired.
  • Next, add the hot pot vegetables. Cook until all ingredients are cooked, then you can enjoy the sweet and sour frog hot pot.

8. Saucy Frog Hot Pot

Ingredients:

• Frog: 1 kg
• Pineapple: 1/2 piece
• Tomatoes: 2 fruits
• Straw mushrooms: 200g
• Lemongrass: 2 stalks
• Lime juice: 3 tablespoons
• Satay sauce: 2 tablespoons
• Vegetable oil: 2 tablespoons
• Common spices: to taste

Instructions:

Preparation and marination of frogs:

• For pre-prepared frogs, wash them thoroughly and chop them into small pieces. Marinate with 2 tablespoons of satay sauce for 20 minutes.

Preparation of other ingredients:

• Wash tomatoes, cut into wedges. For pineapples, clean and remove the core, then finely chop.
• Wash lemongrass, cut into chunks and bruise half, mince the other half.
• Wash and cut straw mushrooms in half or quarters.

Sauté frogs:

• Heat 2 tablespoons of vegetable oil in a pot, then add lemongrass and sauté until fragrant. Add tomatoes and stir-fry over medium heat for about 5 minutes until the tomatoes are softened.
• Then add the frog meat marinated with satay sauce and stir-fry together until the frog meat is firm and cooked.

Cooking the hot pot:

• Put the sautéed frog into a pot with 3 liters of water, boil over high heat until boiling, then add straw mushrooms.
• Season with 1/2 teaspoon of sugar, 1 teaspoon of seasoning powder, and 1/2 teaspoon of MSG, adjust to taste, then add 3 tablespoons of lime juice and stir well.
• If you want it spicier, you can add more satay sauce at this step. Continue cooking for about 20 minutes until all ingredients are cooked, then turn off the heat.

Finished product:

• Satay frog hot pot has a slightly sour and spicy taste, the frog meat is tender and delicious.
• This dish is best served with vermicelli and a bowl of spicy fish sauce for dipping. It's perfect for warming up on cold days or as a great suggestion for weekend gatherings with family and friends.

9. Sour Bamboo Shoot Frog Hot Pot

Ingredients:

• Frog: 700g
• Sour bamboo shoots: 300g
• Tomatoes: 200g
• Various greens: 500g (water spinach, corn kernels, cabbage...)
• Chopped shallots: 30g
• Chopped garlic: 30g
• Pork broth: 1.2 liters
• Tamarind paste: 4 tablespoons
• Satay sauce: 1 tablespoon
• Cilantro: 10g
• Sliced chili: 10g
• Spices: 10g

Instructions:

Marinate the frog meat:

• Marinate frog meat with 15g chopped shallots, 15g chopped garlic, 1 tablespoon sugar, 1 tablespoon seasoning powder, 1 teaspoon pepper, 1 tablespoon fish sauce. Mix well and marinate for 30 minutes.

Sauté the bamboo shoots:

• Rinse the sour bamboo shoots once to reduce the sourness, then squeeze gently to drain.
• Cut the tomatoes into wedges. Next, sauté 15g chopped shallots and 15g chopped garlic in 2 tablespoons of vegetable oil.
• When the shallots and garlic are fragrant, add 200g tomatoes and the bamboo shoots with 1 tablespoon sugar, then stir until the tomatoes and bamboo shoots are soft.

Cook the hot pot:

• When the bamboo shoots and tomatoes are soft, add 1.2 liters of pork broth and about 100g of frog meat.
• Now, start seasoning with 1 tablespoon seasoning powder, 4 tablespoons tamarind paste, 1 tablespoon fish sauce, 1 tablespoon satay sauce. Stir and adjust the seasoning to taste.
• When the hot pot is boiling, simply add chopped cilantro and a few slices of chili.

Completion:

• When everything is ready, place the hot pot on a stove or transfer all the broth to a hot pot and heat it up. When the broth is boiling, add the frog meat and wait for it to cook. Then add some assorted greens. When the greens are cooked, you can enjoy the hot pot with your family.