Empty My Fridge
Thai-Style Hot Pot (Lẩu Thái)
Ingredients
- Chicken stock2
- Tom Yum paste4 tbsp
- Salt1 tsp
- Chili pepper · sliced
- Thinly sliced/shaved meat
- Fish
- Shrimp
- Scallop
- Fish cake
- Cuttlefish
- Meat/seafood balls
- Tofu
- Mushroom
- Pumpkin · thinly sliced
- Baby corn
- Napa cabbage
- Chrysanthemum Greens
- Bok choy
- Scallion
- Egg noodle14 oz
- Rice noodle1 bag
- Udon noodle · cooked
- Rice · cooked
- Hoisin sauce
- Chili oil
- Soy sauce
- Sesame oil
- Garlic
Instructions
- Put the stock or broth, water and Tom Yum paste in a large shallow pot set on a portable burner. Add fresh chilies if you want more heat.
- Bring to a boil, then season with salt to taste.
- Set raw ingredients on separate plates around the burner with plenty of tongs and ladles.
- Give each guest a bowl, plate, saucer and chopsticks. Guests add their chosen ingredients and cook them on medium heat; thin meat takes seconds, denser items need longer. Adjust the heat as needed.
- Keep utensils that touch raw meat separate from the rest to avoid cross-contamination.
- Set out hoisin, chili oil, soy sauce, sesame oil, garlic, green onions and chilies so guests can mix their own dipping sauce, adjusting to taste.
- At the end, dip cooked noodles into the pot to warm them, move them to a small bowl and ladle in hot broth.
Summarized from Vicky Pham's video. Watch it for the details.
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