Thai Hot Pot
Ingredients
- 300 gBeef sirloin (very thinly sliced)
- 400 gShrimp (whole)
- 300 gLoligo vulgaris (in rings)
- 3 pclemongrass (bruised)
- 1 pcgalangal (sliced)
- 2 tbsptamarind paste
- 4 tbspfish sauce
- 0.5 pcAnanas comosus (L.) Merril (in chunks)
- 2 pcRound tomato (in wedges)
- 1 tbspThai curry paste red
- 400 gDried rice vermicelli (rehydrated)
- 200 genoki mushroom (ends trimmed)
- 2 pcBok choy (halved)
- 2 pcGarlic (minced)
- 2 pcShallot (minced)
- 2 tbspPeanut oil
- 1 tbspBrown sugar
- 4 pckaffir lime leaves (whole)
- 300 gWater spinach (washed and cut into sections)
Method
A vibrant red, steaming broth balancing tamarind acidity and chili heat. Shrimp turn pink instantly and fresh herbs release their fragrance as soon as they hit the boiling liquid.
- 1
Crush the lemongrass and galangal with the flat of a knife to release the oils. Sauté the minced garlic and shallots in oil until golden and fragrant.
- 2
Add the red curry paste, tomato wedges, and pineapple chunks. Pour in 2 liters of water. Once boiling, add the tamarind, fish sauce, and sugar. The broth should be balanced: sour, spicy, and slightly sweet.
- 3
Slice the sirloin very thinly against the grain. Clean the shrimp and squid. Arrange harmoniously on large platters with the mushrooms, pak choi, and water spinach (rau muống).
- 4
Place the boiling broth on a burner in the center of the table. Each guest dips their ingredients into the liquid. The meat is ready when it changes color, the shrimp when they are firm and opaque.
Frequently asked questions
How do you get this dish right?
- To slice the beef thinly, place it in the freezer for 30 minutes before cutting.
- Do not boil the broth too vigorously once ingredients are added, or they will toughen.
- The secret is balance: if too sour, add a pinch of sugar; if too bland, add fish sauce.
How long does this dish keep?
The broth keeps for 2 days in the fridge. Raw ingredients must be consumed immediately.
