The Art Of Thai Hot Pot: A Culinary Journey To Thailand's Signature Stew

Thai hot pot is a fun and delicious meal that's perfect for a dinner party or a simple dinner at home. It's a communal, social, and active experience where everyone can select their proteins, noodles, and vegetables. The basic components of a Thai hot pot are broth (chicken, beef, seafood, or vegetable), protein (meat, seafood, or tofu), fresh herbs and aromatics, and a dipping sauce. The beauty of the hot pot lies in its versatility—you can use noodles or steamed white rice as your carb of choice, and there are endless combinations of proteins and vegetables to choose from.

Choosing the right glass noodles

Glass noodles are a staple in Thai cuisine and are the quintessential noodles for Thai hot pot. They are versatile, neutral-flavoured, and made from mung bean starch. Here are some tips for choosing the right glass noodles for your Thai hot pot:

Go for 100% Mung Bean Starch Noodles

The best quality glass noodles are made from 100% mung bean starch. Some cheaper brands may mix in other types of starch, such as pea or potato starch, to reduce costs. However, this can result in a texture that is not as chewy and elastic as pure mung bean starch noodles. Look for brands like Pine Brand that offer 100% mung bean starch noodles.

Consider the Glycemic Index

Glass noodles have the lowest Glycemic Index of all noodles, making them a great choice for a healthy hot pot. They are also low in calories because they absorb a lot of water and swell up, so a little goes a long way.

Neutral Flavour

Glass noodles have almost no flavour of their own, which means they go with anything and everything in your hot pot. They won't overpower the other ingredients, making them a versatile choice.

Light and Non-Filling

Glass noodles are very light, so they won't fill you up quickly. This leaves room for all the other delicious ingredients on your hot pot table. They are a great choice if you want to enjoy a variety of foods without feeling too full.

Won't Leach Starch

Unlike wheat or rice noodles, glass noodles won't leech starch into your hot pot broth. This means you won't end up with a murky, starchy broth at the end of your meal. Your broth will stay clear and flavourful.

Brand Recommendations

When choosing glass noodles for your Thai hot pot, consider brands like Pine Brand, which offers 100% mung bean starch noodles. Wang Wide Glass Noodles are also a good option, made from 100% sweet potato starch. These noodles are light, translucent, and chewy, making them a great choice for hot pots.

Preparing the soup

Ingredients:

• Red curry paste
• Bone broth or chicken broth
• Lime juice
• Garlic
• Ginger
• Onion
• Fish sauce
• Sugar or sugar alternative
• Thai chilies (optional)
• Red bean curd
• White sesame seeds
• Sriracha sauce
• Tomato ketchup
• Toasted sesame oil
• Cilantro (optional)
• Fresh lime wedges (optional)

Instructions:

• Heat oil in a large stockpot or hot pot. You can also use the "Sauté" feature on an Instant Pot.
• Add the garlic and ginger and sauté for 1-2 minutes until fragrant.
• Add the broth, fish sauce, sugar or sugar alternative, and any other spices or seasonings you wish to include. Stir well and bring to a boil.
• Reduce the heat and simmer the broth for 15-20 minutes.
• While the broth is simmering, prepare the other ingredients for the hot pot, such as proteins, vegetables, and noodles.
• Once the broth is ready, place it in the centre of the dining table and turn on the heat to bring it to a boil.
• Prepare and arrange all the other ingredients around the hot pot.
• Once the hot pot starts to boil, add a little of each ingredient to the pot and cook until they are done to your liking.
• Remove the lid, turn down the heat, and enjoy your Thai hot pot fresh from the pot with the soup base and any desired dipping sauces.

Making the dipping sauce

The dipping sauce is an essential part of the Thai hot pot experience, and there are many ways to make it. Here are some ideas to get you started:

Spicy Thai Dipping Sauce

For a simple and spicy Thai dipping sauce, you can combine the following ingredients:

• 2 tablespoons of Sriracha sauce (chilli sauce)
• 2 tablespoons of Tamari (soy) sauce
• 2 tablespoons of lime juice
• 1 teaspoon of sesame oil
• 1 clove of garlic, peeled and minced
• ½ teaspoon of sugar or sugar substitute

Mix all the ingredients in a small bowl and set it aside until you are ready to serve. This sauce can be made spicier by adding more Sriracha or a chilli pepper, or sweeter by adding more sugar.

MK Style Sukiyaki Dipping Sauce

For a more complex dipping sauce, you can try this MK Style Sukiyaki Dipping Sauce:

• 1-2 Thai chillies, to taste (optional)
• 2 cubes of red bean curd + 1 tablespoon of juice
• 1 tablespoon of toasted white sesame seeds
• 6 tablespoons of Sriracha
• 4 tablespoons of tomato ketchup
• 1 ½ tablespoons of toasted sesame oil
• ½ cup of chopped cilantro (optional)
• Fresh lime wedges (optional)

Pound the garlic and chillies (if using) in a mortar and pestle until fine. Add the red bean curd and juice and mash until smooth. Add the white sesame seeds and lightly crush them. Combine this mixture with the remaining ingredients in a small pot and bring to a simmer for 1-2 minutes. Remove from the heat and set aside until ready to serve.

Vietnamese-Style Dipping Sauce

For a Vietnamese twist on your Thai hot pot, you can try this dipping sauce:

• 2 bird's eye chillies, sliced
• 1-2 teaspoons of roasted sesame seeds

Combine the ingredients in a bowl and mix well until the sugar has dissolved. Set aside until ready to serve.

Feel free to experiment with different ingredients and adjust the quantities to suit your taste preferences. You can also provide multiple dipping sauce options for your guests to choose from.

Selecting the best meat

When selecting the best meat for a Thai hot pot, there are a few things to keep in mind. Firstly, hot pot is a communal meal where guests cook their own food by dipping raw ingredients into a simmering pot of broth. Therefore, it is important to choose meats that cook quickly and evenly. Here are some tips for selecting the best meat for your Thai hot pot:

• Thinly sliced beef is a popular choice for hot pot as it cooks quickly and evenly. If you are slicing the beef yourself, choose a high-grade, fatty cut like ribeye, brisket, or short ribs. Place the meat in the freezer for 15-30 minutes before slicing to make it firmer and easier to slice thinly.
• Pre-sliced wagyu beef can be purchased from Asian markets, where they sell paper-thin slices that cook in about 30 seconds.
• Asian beef meatballs, usually found in the freezer section, are another convenient option. They are pre-cooked and just need to be warmed in the broth. They come in a variety of flavors, including some unusual seafood flavors.
• Other meat options include thinly sliced pork, lamb, chicken, or other poultry. These meats should also be thinly sliced to ensure quick and even cooking.
• For a unique touch, consider adding Asian-style beef or pork sausages to your hot pot.
• If you want to include offal, beef tripe is a popular choice for hot pot.
• For seafood lovers, shrimp, crab, fish, squid, and other shellfish are great additions to a Thai hot pot. Pre-cooked seafood balls made from fish, shrimp, beef, or pork can also be added.
• To make things even easier, you can often find meat specifically designed for hot pot in the frozen aisle of Asian grocery stores. Simply add the frozen sliced meat to the hot broth and cook for a few seconds.

Remember, the key to selecting the best meat for a Thai hot pot is to choose options that are thinly sliced or pre-cooked so that they cook quickly and evenly in the simmering broth. This ensures that your guests have a fun and enjoyable dining experience.

Choosing vegetables

When choosing vegetables for your Thai hot pot, it's important to select a variety of options that will cook quickly in the broth. Here are some ideas and tips to help you choose the best vegetables:

Types of Vegetables

• Mushrooms: White button, white beech, king trumpet, shiitake, enoki, and king oyster mushrooms are great options.
• Leafy Greens: Napa cabbage, bok choy, spinach, water spinach, morning glory, kale, watercress, and Tatsoi are healthy choices.
• Sturdy Vegetables: Carrots, kabocha squash, baby corn, and broccoli are good options for adding texture and colour to your hot pot.
• Onions: Green onions, scallions, and sliced red or yellow onions add a nice savoury touch.
• Peppers: Bell peppers or spicy peppers can be added for a kick of flavour and colour.
• Other Options: You can also consider baby bamboo, lotus root, zucchini, sliced squash, and eggplants.

Preparation Tips

• Slice the vegetables thinly: This ensures that they cook quickly and evenly in the hot pot broth.
• Start with harder vegetables: When cooking your hot pot, add the harder, starchy vegetables first, such as pumpkin and corn. Leafy greens like napa cabbage can be added towards the end as they cook faster.
• Soak noodles beforehand: If you are using noodles, remember to soak them in tepid water for about 15 minutes before adding them to the hot pot. This will help reduce their cooking time.
• Use fresh ingredients: Opt for fresh vegetables whenever possible, as they will provide the best flavour and texture.

Frequently asked questions