This is a recipe brought to us by Karissa & Linhbergh of @GonDirtin
For many people, Hot Pot is synonymous with all of the fun and excitement that comes with being around friends and family. Hot Pot is an ideal way to feed a big crowd of people delicious food without spending a lot of money.
Growing up, the lẩu thái (thai-inspired) variant of Vietnamese Hot Pot was the dish Linghbergh’s mom usually served when she knew the extended family was coming over.
It’s a dish that hits all the right notes: the soup has a savory, tangy, slightly sweet taste that is perfect for satisfying that sweet, sweet spot. What made this dish so special was the fact that it had a filling agent that ensured people didn’t feel too hungry afterward.
When Linhbergh was feeling nostalgic, he really misses the delicious meals that made him laugh and smile. So, to recapture those happy memories, he loves having a piping bowl of hot pot while camping.
Prep time: 10 min
Cook time: 20 min
|64oz/2L of chicken stock|
|4 stocks of lemongrass|
|6-8 slices of galangal (optional)|
|2 tbsp tom yum soup paste|
|8 kaffir lime leaves (optional)|
|mushrooms, (I prefer oyster, enoki, beech but any will do)|
|1/4 lb thin sliced beef|
|1/4 lb shrimp|
|catfish/fish balls (optional)|
|leafy vegetables (nappa cabbage, baby bok choy, chinese broccoli, morning glory, kale, watercress)|
|4 tbsp fish sauce|
|3 tbsp sugar|
|2 tbsp of chicken bouillon (optional)|
|1 package of egg or nice noodles|
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