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

• 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. 1In a soup pot over high heat, warm the vegetable oil. Add the shallots and garlic and sauté for 30 seconds.
2. 2Stir 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. 3Pour in the coconut milk and simmer for 2 minutes.
4. 4Add 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. 5Cook 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. 6Cut 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. 7Slice each filled cabbage wedge into three equal sections.
8. 8Arrange the cabbage pieces snugly in a Dutch oven, placing the thicker layers along the outer edges and the thinner leaves toward the center.
9. 9Add the shimeji mushrooms to the center of the pot.
10. 10Pour 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. 11Serve 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.