Lao-inspired Mille Feuille Nabe
This Lao-inspired Mille Feuille Nabe is a comforting hot pot dish that layers tradition with bold Southeast Asian flavors. Tender napa cabbage and thinly sliced pork belly are stacked into beautiful folds, then nestled into a pot with earthy shimeji mushrooms. The whole dish simmers in a rich, aromatic curry broth made from red curry paste, coconut milk, ginger, and fish sauce—bringing the warmth and depth of Lao cooking to a classic Japanese nabe style.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tbsp vegetable oil
- 1 shallot, minced
- 3 garlic cloves, minced
- 3 tbsp red curry paste
- 1 tbsp paprika
- 13.5 oz coconut milk
- 36 ounces Vegetable broth
- 1 quarter inch slices of ginger
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp msg
- 10 ounces vermicelli noodle sheets
- 4 pounds napa cabbage
- 1 lb thinly sliced pork belly
- 1 package Shimeji mushrooms
Instructions
- 1
In a soup pot over high heat, warm the vegetable oil. Add the shallots and garlic and sauté for 30 seconds.
- 2
Stir in the red curry paste and paprika. Reduce the heat to low and cook for 8 minutes, letting the curry paste toast and deepen in flavor.
- 3
Pour in the coconut milk and simmer for 2 minutes.
- 4
Add the vegetable broth, ginger, fish sauce, sugar, and MSG. Mix well, bring to a boil, then reduce to low and simmer for 5 minutes.
- 5
Cook the vermicelli sheets according to the package instructions. Typically, place the sheets in a pan, pour hot water over them, and let sit for about 1 minute 15 seconds. Transfer to a cold water bath, drain, and set aside on a plate until ready to serve.
- 6
Cut the napa cabbage into quarters. Working with one quarter at a time, gently separate the layers and place thin slices of pork belly between each layer. Repeat with remaining cabbage wedges.
- 7
Slice each filled cabbage wedge into three equal sections.
- 8
Arrange the cabbage pieces snugly in a Dutch oven, placing the thicker layers along the outer edges and the thinner leaves toward the center.
- 9
Add the shimeji mushrooms to the center of the pot.
- 10
Pour the hot curry broth over the cabbage and mushrooms. Bring to a simmer and cook for 10 minutes, or until the cabbage is tender and the pork belly is cooked through.
- 11
Serve with a sheet of vermicelli. Add layers of cabbage, pork belly, and mushrooms on top, garnish with green onions and mint, ladle over some broth, and enjoy.