The Vietnamese have an understanding of hot pot meals in that if you add more ingredients and simmer them longer, you will have a hot pot meal that is more aromatic and tastier!
- Yield: 5 to 7 Servings
- Total Time: 2 Hours 15 Minutes
- lime leaves
- 1 crushed lime
- salt and pepper to taste
- 1 bunch parsley, chopped
- 12 peppercorns
- 2 bay leaves
- 2 onions, diced
- 4¼ quarts filtered water
- 3 lbs Chicken, skinless, boneless, sliced
- 3 carrots, chopped and peeled
- 2 celeriac, sliced
For hot Pot
- 3 bulbs ginger, diced
- 2 chilies, fresh
- 1 tablespoon fish sauce
- 3 cloves garlic, minced
- 1 tablespoon tamarind paste
- 3 stems lemon grass, broken-up
- 1 tablespoon brown sugar
- Favorite meat or seafood
- Dipping sauces of your choice
How to Make It
- For your stock, add a bit of oil into a pan, fry onion and chicken over medium-high heat, until stock is aromatic. Add other ingredients to pan, set temperature to medium-low and simmer for 3 hours.
- For your hot pot, fry brown sugar, chilies, fish sauce, lemongrass, garlic, and tamarind paste. When mixture becomes aromatic and hot, add the chicken stock and simmer for 30 minutes.
- When the broth in hot pot is done simmering, remove the spices. Move the broth to the serving table. Place it on the hotpot burner. Bring to a boil then reduce heat.
- Add plates of the hot pot ingredients. You can use small sieves so that your diners can strain out desired food chunks (these you can find in Asian markets).