Lao-inspired Mille Feuille Nabe
Introduction to 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 and 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.
As the layers soften and melt together, the broth becomes deeply savory and fragrant, infusing every bite with heat, sweetness, and umami. Served with tender vermicelli sheets and fresh herbs, this dish is a show-stopping centerpiece that feels both cozy and vibrant. It is the perfect fusion of flavors and textures, celebrating how Lao ingredients can transform familiar dishes into something unforgettable.
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.
Ingredients
Instructions
- In a soup pot over high heat, warm the vegetable oil. Add the shallots and garlic and sauté for 30 seconds.
- 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.
- Pour in the coconut milk and simmer for 2 minutes.
- 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.
- 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.
- 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.
- Slice each filled cabbage wedge into three equal sections.
- Arrange the cabbage pieces snugly in a Dutch oven, placing the thicker layers along the outer edges and the thinner leaves toward the center.
- Add the shimeji mushrooms to the center of the pot.
- 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.
- 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.
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.