Pla Joom (Keto Modified Seafood Hot Pot)
Lao Seafood & Vegetable Hot Pot (Keto Modified)
Yes, with a tweak: ensure the broth and dipping sauce are sugar-free. About 5g net carbs per serving, lower than 7 in 10 Lao dishes.
What it is
A traditional communal hot pot featuring a clear, aromatic broth infused with lemongrass and galangal. Diners cook thinly sliced fish and other seafood, along with a selection of low-carb vegetables, directly at the table. Served with a keto-friendly dipping sauce.
Key ingredients
Broth (water, lemongrass, galangal, kaffir lime leaves, fish sauce), thinly sliced fish (e.g., tilapia, basa), shrimp, squid, low-carb vegetables (e.g., cabbage, bok choy, mushrooms). Keto dipping sauce (fish sauce, lime juice, chilies, garlic, optional sugar substitute).
How to make it keto
Ensure the broth and dipping sauce are sugar-free. Strictly select low-carb vegetables and omit all noodles (vermicelli, glass noodles) or other high-carb additions like taro or corn.
Say this to the waiter (Lao)
ນ້ຳຊຸບ ແລະ ນ້ຳຈິ້ມ ຂໍບໍ່ມີນ້ຳຕານ. ຂໍຜັກຄາບຕ່ຳເທົ່ານັ້ນ. ບໍ່ໃສ່ເສັ້ນ, ມັນຕົ້ນ ແລະ ສາລີ.
Broth and dipping sauce must be sugar-free. Please use only low-carb vegetables. Omit all noodles, taro, and corn.
Watch out for
High-carb vegetables, noodles, sugary dipping sauces, hidden sugars in broth.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Lao menuAll 161 Lao dishes ›
