Description
A a communal meal featuring a simmering broth in the center of the table, with raw and cooked ingredients for guests to cook themselves. It’s a fun way to dine with a group and perfect for warming up on a cold day.
Ingredients
Units
Scale
Thai-Style Broth
- 2 quarts chicken stock or bone broth
- 1 quart water
- 4 tablespoons Tom Yum paste (can substitute with red curry paste)
- 1 teaspoon salt
- Sliced fresh chili peppers (optional)
Optional Proteins
- Thinly sliced/shaved meat (pork, beef, lamb, or chicken)
- Fish fillets
- Whole shrimp
- Scallops
- Fish cakes
- Squid/cuttlefish/calamari
- Meat/seafood balls (fish, shrimp, beef or pork)
- Tofu (fried, soft or firm)
Optional Vegetables
- White button, shiitake, enoki or king trumpet mushroom
- Thinly sliced pumpkin or kabocha squash
- Baby corn
- Napa cabbage (cut into bite-size pieces)
- Chrysanthemum Greens (also known as Shingiku, Cai Cuc, Cai Tan O)
- Baby bok choy
- Green onions/scallions (cut into 2-inch segments)
Optional Carbs
- 14 oz egg noodles (cook per package instructions)
- 1 bag thin vermicelli rice noodles (cook per package instructions)
- Cooked udon noodles
- Cooked steamed rice
Hoisin Dipping Sauce
- Hoisin sauce
- Chili oil (optional)
Soy Dipping Sauce
- Soy sauce
- Sesame oil
- Fresh garlic (finely chop)
- Green onions (thinly slice)
- Sliced fresh chili peppers (optional)
Instructions
- Make the broth: Place a large shallow pot on a portable burner. Add stock/broth, water, and Tom Yum paste. For a spicy kick, add fresh chilies. Bring the mixture to a boil and season to taste with salt.
- Set up the side dishes and eating utensils: Place raw ingredients on separate plates, plenty of cooking utensils such as tongs and ladles around the burner.
- Prepare the diners: Give each guest their own bowl, plate, saucer and chopsticks. Have guests add their favorite ingredients to the pot and cook as they go on medium heat. Thinly sliced meat will cook up in seconds. Bulkier ingredients will require a bit more time. The cooking temperature will occasionally need to be adjusted. Make sure to keep utensils that touch raw meat separate to avoid cross-contamination.
- Dipping sauces: Leave all the sauce ingredients out so guests can make their own dipping sauce. A simple sauce is just hoisin and a bit of chili oil for kick. For the soy dipping sauce, add soy sauce, sesame oil, garlic, green onions and chili peppers together and adjust to taste.
- Noodles/rice: Noodles and/or rice are typically eaten at the end to get full and to finish the broth, which is now very flavorful. Dip the cooked noodles directly into the pot to warm them up. Transfer to a small bowl and ladle in hot pot broth and enjoy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: entree
- Method: Stovetop
- Cuisine: asian, vietnamese, thai