Two ways to cook delicious and flavorful spicy and sour Thai hot pot (with various ingredients) easily at home.

1. Prepare Ingredients

Wash all fruits and vegetables. Peel and chop the mint into bite-sized pieces. Cut the tomatoes into wedges. Chop the cilantro and Thai basil. Cut the okra into pieces.

Clean the squid: remove the innards, backbone, and beak. Rinse and slice into ½-inch thick rings.

Clean the shrimp: remove the sharp spines from the head, tail, legs, and antennae. Rinse thoroughly.

Rinse the pickled bamboo shoots several times to remove excess acidity.

2. Make Orange and Pineapple Juice

Use a juicer to extract the juice from 3 oranges and 1 pineapple.

3. Make the Broth

Heat a pot over medium heat. Add 1 tbsp of cooking oil, then add ½ tbsp minced shallots and ½ tbsp minced garlic. Sauté until fragrant. Add 1 tbsp minced galangal and 2 tomato wedges. Sauté for about 2 minutes.

Add 1.5 liters of water and bring to a boil. Add the orange and pineapple juice, then add 2 tbsp Thai hot pot seasoning, 1 tsp chicken bouillon, 1 tsp salt, and 2 tbsp sugar. Simmer over low heat.

Add 4 slightly crushed kaffir lime leaves and 1 thinly sliced bird’s eye chili. Continue to simmer for 5 minutes. Adjust seasoning to taste. Add chopped Thai basil and cilantro, then turn off the heat.

4. Finishing Up

Transfer the broth to a small stovetop pot or electric hot pot. Bring to a boil, then add 1 tomato wedge, squid, and shrimp.

Once the shrimp and squid are cooked and the broth simmers again, add your desired vegetables: banana blossom, water spinach, Napa cabbage, pickled bamboo shoots, okra, enoki mushrooms, etc.

Add the beef brisket as you eat it to enjoy its tenderness.

5. Finished Dish

The hot pot broth is subtly sweet and sour from the oranges and pineapple, fragrant with galangal, and complemented by the sweetness of the shrimp, squid, and beef brisket, along with pickled bamboo shoots and vegetables. Dipping a piece of beef brisket into a savory fish sauce with a touch of chili is truly amazing.

Product Information:

• You can use 300W to extract juice for the broth. Made of safe PP plastic, it ensures the health of your family. The machine has an automatic power-off function when overloaded, so you don’t have to worry about electrical problems.
• Currently, the price of juicers ranges from about $210 to $11,300 (price updated June 2022).

1. Prepare the Broth

Rinse the pork bones with diluted salt water, then rinse with rice wine and crushed ginger. Rinse again with clean water and drain.

Bring water to a boil, add 1 tsp salt, and blanch the bones for about 10 minutes to remove foam, reduce odor, and clarify the broth.

Remove the bones, rinse, discard the blanching water, and add fresh water. Return the bones to the pot and simmer. Add a few slices of radish for sweetness. For the best flavor, simmer for at least 1-2 hours.

2. Prepare the Beef

Rub the beef with salt, rinse, drain, and refrigerate for 15-30 minutes before slicing. This will help the meat hold its shape and make it easier to slice thinly.

3. Prepare the Shrimp

Remove debris from the shrimp heads and devein. Rinse and briefly rinse with rice wine, then rinse again and drain. This will help remove the fishy smell.

4. Prepare the Pork Stomach

Chewy and rich pork stomach in a tangy and spicy hot pot. This is a sure-fire hit!

Turn the pork stomach inside out and rinse under running water. Scrape off the mucus membrane. Add a little flour and rub thoroughly to remove the slime. Add salt and rub vigorously several times before rinsing again.

Blanch the pork stomach in boiling water, remove, rinse again, rub with lime, turn it right side out, and trim excess fat. After cleaning, cut into small strips for dipping.

After preparing the meat and seafood, wrap and refrigerate to maintain freshness.

5. Prepare Remaining Ingredients

Pick and clean the water celery, Malabar spinach, cabbage, lettuce, and Vietnamese coriander. Remove roots and old leaves. Rinse thoroughly, soak in diluted salt water for 7-10 minutes, and drain.

Slice the banana blossom thinly, soak in a solution of diluted salt water and lime juice to prevent browning, rinse with clean water, and drain. Trim the enoki mushrooms, soak in diluted salt water for 20 minutes, and drain.

Wash the tomatoes and cut into wedges. Shuck the corn, wash, and cut into 1-inch thick slices. Peel and cut the carrots into 1-inch thick pieces. Peel, wash, and quarter the onion. Peel, wash, and cut the pineapple into halves, then into triangles.

Rinse the tofu and cut into bite-sized pieces (avoid cutting too small as it will fall apart). Rinse the sausages, cut in half, and then make 8 cuts into each half of the sausage, cutting about halfway, to create an octopus shape.

Rinse the rice vermicelli in boiling water and drain.

Peel and crush the galangal and garlic. Cut the lime into wedges. Cut the lemongrass into 1-inch pieces and crush. Remove seeds from the chili and cut in half.

6. Make the Broth

In a separate pot, add 2 tbsp cooking oil. Once hot, add the Thai hot pot seasoning mixture (galangal, pineapple, garlic, kaffir lime leaves, lemongrass) and sauté until fragrant. Add the tomatoes and onion and sauté for 1 minute.

Add the bone broth, 2 packages of pre-made Thai hot pot seasoning, 2 cups of coconut water, 5 tbsp sugar, and enough water to make 10-15 liters of broth. Bring to a boil, then adjust seasoning to taste.

Finally, add the carrots and sweet corn and simmer over low heat for 10-15 minutes.

7. Finished Dish

Prepare dipping sauces such as chili sauce, lime chili salt, tamarind sauce, etc. A simple but delicious dipping sauce includes: roasted shallots, shrimp paste, fresh chili, sugar, lime juice, and pepper.

For this dipping sauce, roast shallots until charred, peel and clean, then add shrimp paste, sugar, finely chopped fresh chili (seeds removed), lime juice, and ground pepper. Mix well, mash the shallots, and season to taste.

Finally, transfer the broth to a separate pot. Bring to a boil, add the meat, seafood, mushrooms, and vegetables, cook until done, and serve with fresh rice vermicelli or noodles.

This flavorful Thai hot pot features a rich, dark reddish-brown broth with hints of yellow from the seasoning, the sweetness of the bone broth, onion, radish, and coconut water, all perfectly balanced with the Thai hot pot seasoning—sure to impress your friends and family!