Sizzling Hot Pot Recipe

Prepare mushrooms and aromatics

Soak the dried shiitake mushrooms in 1 cup of warm water for 20 minutes. While soaking, bruise the lemongrass stalk with the back of a knife and smash the garlic cloves. Reserve the soaking liquid (strain to remove grit) and set aside.

Build the broth

In a large pot over medium heat, add 1 tablespoon neutral oil and lightly sauté the smashed garlic and sliced galangal (or ginger) 1 minute until fragrant. Add the chicken stock, 2 cups water, the soaked shiitake mushrooms (reserve a couple for serving), strained soaking liquid, bruised lemongrass, fish sauce, soy sauce, rice wine, sugar and kosher salt. Bring to a gentle simmer.

Simmer

Reduce heat to low and simmer uncovered for 20 minutes to let flavors meld. Taste and adjust salt, fish sauce, or lime juice. Stir in the 2 tablespoons fresh lime juice at the end of simmering and remove the lemongrass stalk and large pieces of galangal before serving.

Soak and blend chiles

Remove stems and seeds from dried chiles if you prefer milder heat. Soak dried chiles in hot water for 10 minutes until softened, then drain. In a mini food processor or mortar, combine soaked dried chiles, fresh red chiles, shallots, garlic, the 1 tablespoon finely sliced lemongrass, and shrimp paste (if using). Pound or pulse to a coarse paste.

Fry the paste

Heat 1 tablespoon neutral oil in a small skillet over medium heat. Fry the chili-lemongrass paste 2–3 minutes, stirring, until fragrant and slightly darkened. Add the fried paste to the simmering broth and stir to distribute. Simmer 5 more minutes to integrate spice flavors.

Prepare proteins

Arrange proteins on separate plates for easy cooking: thinly sliced beef, peeled shrimp, and cubed tofu. Season the beef lightly with a pinch of salt. Keep them chilled until ready to cook in the hot pot.

Cook proteins in hot pot

Bring the broth to a vigorous simmer (or transfer to a tabletop burner/hot pot). Using chopsticks or a slotted spoon, dip thin slices of beef into simmering broth for 5–10 seconds until just cooked. Cook shrimp 2–3 minutes until opaque and firm. Gently simmer tofu cubes 2–4 minutes to heat through and absorb flavor. Remove cooked items to serving bowls.

Prepare vegetables

Wash and trim napa cabbage, bok choy, mushrooms, carrot, and scallions. Separate enoki or oyster mushrooms into small clusters. Slice carrot thinly so it softens quickly.

Cook vegetables

Add heartier vegetables first: simmer carrot slices and napa cabbage for 2–3 minutes. Add bok choy, mushrooms, and scallions and cook another 1–2 minutes until tender-crisp. Add delicate greens (cilantro and Thai basil) at the end for 30 seconds to wilt slightly. Use a slotted spoon to transfer cooked vegetables to bowls alongside proteins.

Prepare noodles

If using rice vermicelli, soak according to package instructions in hot water until tender (usually 5–7 minutes), drain and portion into serving bowls. If using udon, boil separately 2–3 minutes and drain.

Serve and customize

Ladle hot broth over noodles and arranged proteins/vegetables in each bowl. Offer bean sprouts, lime wedges, chili oil, hoisin sauce, and sesame oil at the table so diners can customize. For a sizzling experience, keep the pot at a rolling simmer and cook items to order, transferring cooked pieces to bowls as they finish.