Tiffany Haney
Cambodian hot pot, also known as Ya-Hon, is a flavourful dish that is often reserved for special occasions. It is a communal meal where a simmering broth sits on a burner in the centre of the table, surrounded by plates of raw meats, seafood, vegetables, and noodles. The ingredients are then dipped and cooked in the broth before being dipped in sauce and enjoyed. The broth is made with a variety of ingredients, including chicken, pork, fish, and various spices, and the wide array of ingredients that can be added to the hot pot makes it a great dish to share with friends and family.
Cambodian Hot Pot Characteristics and Values Table
| Characteristics | Values |
|---|---|
| Broth Base | Chicken bones, chicken neck bones, pork neck bones, pork meat, dried squid, daikon, onion, garlic, water, chicken bouillon, chicken broth, coconut milk, coconut soda, barbecue sauce, soybean curd sauce, fish sauce, chicken granulated soup base, eggs, sugar, salt, black pepper, vinegar, lime, peanut butter, ground roasted peanuts, fish balls, fried fish cakes, shrimp, beef, quail eggs, meatballs, chicken soup broth powder, Asian chili powder, chicken |
| Vegetables | Watercress, napa cabbage, Chinese cabbage, mustard greens, blanched sliced taro, enoki mushrooms, oyster mushrooms, dwarf bok choy, Shanghai bok choy, Chinese broccoli, carrots, squash, lotus root, spinach, mushrooms, bok choy, tan o (dandelion stem), button mushrooms, shiitake mushrooms, cauliflower, shiitake mushrooms, carrot, Asian celery, green onion, fennel, zucchini, asparagus, white mushrooms, taro roots, scallions, potatoes, broccoli, Napa cabbage, shiitake mushrooms, celery |
| Seafood | Shrimp, salmon, sea bass, squid, baby octopus, clams, mussels, large shrimp, fresh squid, dried shrimp, green onion, tuna steak, sea bass fillet, squid, salmon fillet, tuna |
| Meat | Lamb, pork belly, ribeye, brisket, beef, chicken, sliced beef, sirloin, ox tail, meatballs, chicken, fish balls, fish cake |
| Noodles/Rice | Vermicelli, pho noodles, udon, glass noodles, Banh Hoi noodles, rice, white rice, fine rice vermicelli noodles, rice vermicelli, yellow noodles, Japanese udon noodles, jasmine rice |
| Other Ingredients | Coconut milk, crushed toasted peanuts, Thai chili peppers, garlic cloves, lime, sugar, salt, chicken neck bones, pork liver, fried pork skins, dried shrimp, chicken broth, coriander seeds, kosher salt, black pepper, chili-garlic sauce, lemon, nuoc mam, dipping sauce, fish balls, fried fish cakes |
What You'll Learn
Broth ingredients and preparation
The broth is the most important part of a Cambodian hot pot. The ingredients and preparation method will vary depending on the type of hot pot being made.
For a seafood-based broth, chicken neck bones, lean pork meat, pork neck bones, dried squid, daikon, onion, and garlic are cooked in water for about half an hour. The cooking process is carried out without a lid to ensure a clear broth, and any bubbles formed on the surface are removed. Once the pork is tender, it is removed, and the remaining ingredients are discarded. The clear broth is then seasoned with fish sauce, salt, sugar, and black pepper.
For a chicken-based broth, the process is similar. Two large chickens are cut into pieces and placed in a large stockpot with water. After bringing the water to a boil, lower the heat and skim off the foam. Add lemongrass, coriander, salt, and pepper, and simmer for four hours.
Another variation includes coconut milk, barbecue sauce, soybean curd sauce, coconut soda, chicken broth, fish sauce, and crushed toasted peanuts. The coconut milk is brought to a light boil, and the remaining ingredients are added and stirred.
Once the broth is prepared, it is placed in a pot on a separate burner, and each diner can add their desired combination of seafood, meat, and vegetables to the hot pot.
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Meat and seafood options
The meat and seafood options are a key part of a Cambodian hot pot, or Ya-Hon. The raw meats and seafood are placed on plates around the pot, ready to be cooked in the broth.
For meat, you can use lamb, pork belly, ribeye, brisket, or beef. These should be thinly sliced. You can also buy pre-sliced meat from Asian supermarkets.
For seafood, you can use salmon, seabass, shrimp, baby octopus, squid, clams, mussels, or fish tofu. Seafood should be patted dry and cut into smaller pieces.
If you want to make a Khmer seafood hot pot, you can add fish balls and fried fish cakes, made from scratch. You can also add shrimp, squid, and dried shrimp.
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Vegetable options
When preparing a Cambodian hot pot, the vegetables are usually served raw alongside the pot of broth, and guests can cook their chosen vegetables in the broth as they eat. There is a wide variety of vegetables that can be used in a Cambodian hot pot, and almost anything will work.
Some common vegetable options include:
- Watercress
- Napa cabbage
- Enoki mushrooms
- Oyster mushrooms
- Chinese water spinach
- Dwarf bok choy
- Shanghai bok choy
- Chinese broccoli
- Carrots
- Squash
- Lotus root
- Spinach
- Button mushrooms
- Dandelion stem (tan o)
It is recommended that larger vegetables, such as napa cabbage and oyster mushrooms, are cut into smaller pieces.
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Noodle and rice options
Noodles and rice are an integral part of a Cambodian hot pot, or Ya-Hon, and there are several options to choose from. Ya-Hon is a fun, communal dish, perfect for sharing with friends and family. It's a great way to try new foods and enjoy a variety of flavours and textures.
For noodles, you can use fresh pho noodles, vermicelli, udon, glass noodles, or rice noodles. If using fresh pho noodles, soak them in cold water for about 10 minutes before draining and adding to the hot pot. This prevents the noodles from becoming starchy and helps them cook faster. Dry noodles should be cooked according to the package instructions and then rinsed in cold water. Rice noodles are a popular choice, especially for Cambodian Curry Noodle, and can be found in most Asian supermarkets.
If you prefer rice, white rice is a simple and common option to serve with the hot pot. However, if you want to try something more unique, Khmer Rice Noodle (Nom banh jok) is a variety of rice noodle that is commonly used in Cambodian cuisine and can be found in specialty stores or Asian markets.
Banh Hoi noodles are another type of noodle that can be used in a Cambodian hot pot. To prepare them, simply bring a pot of water to a light boil, add the noodles, and cook for about 5 minutes. Drain the noodles and set them aside, ready to be added to the hot pot with the other ingredients.
The versatility of a Cambodian hot pot allows you to choose the type of noodle or rice that best suits your taste preferences and what is easily accessible to you.
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Dipping sauces
While some people think that the Cambodian hot pot (Ya-Hon) is so tasty that it doesn't need dipping sauces, others like to serve it with a variety of sauces for dipping the cooked ingredients before eating.
Taiwanese Shacha Dipping Sauce
This sauce is savory and garlicky with a hint of seafood flavor. It usually includes garlic, Shacha sauce, coconut aminos, rice vinegar, scallion, toasted sesame oil, and Thai chili peppers (optional).
Garlic Sesame Sauce
This sauce is a great alternative for those who don't like spicy food. It is creamy, garlicky, and savory. It can be made with Chinese sesame paste, cashew butter, coconut aminos, rice vinegar, garlic clove, shiitake mushroom seasoning, and water. If you are allergic to nuts, you can use sunflower seed butter instead.
Chinese Spicy Garlic Chili Sauce
This sauce is spicy, savory, and slightly tangy. It includes garlic chili sauce, balsamic vinegar, toasted sesame oil, rice vinegar, scallion, sesame seeds, Sichuan peppercorn powder, and oyster sauce.
Japanese Sesame Miso
This Japanese hot pot sesame sauce is creamy and nutty, with a rich umami flavor from the miso paste. It can be made with chickpea or white miso paste, toasted sesame oil, rice vinegar, Chinese sesame paste, coconut aminos, toasted white sesame seeds, and water.
Spicy Peanut Sauce
This sauce is nutty, spicy, savory, and mildly sour and sweet. It can be made with unsalted peanut butter or almond butter, coconut aminos, toasted sesame oil, rice vinegar, water, garlic chili sauce (optional), and cilantro (optional).
Sichuan Pepper Salt
This simple sauce is made by dry roasting Sichuan peppers and grinding them. You can mix the ground peppers with salt and serve them in individual dipping bowls, or you can mix the salt and pepper together to create a single dipping ingredient.
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Frequently asked questions
Cambodian hot pot, also known as Ya-Hon or Yow Hon, is a savoury, spicy, creamy, and slightly sweet dish. It is a type of hot pot, which is a simmering broth that sits on a burner in the centre of the table, surrounded by plates of raw meats, seafood, vegetables, and noodles. The ingredients are then dipped and cooked in the broth, taken out, and dipped in sauce before eating.
The ingredients you need will depend on your taste preferences. For the broth, you will need ingredients such as soybean curd sauce, barbecue sauce, coconut milk, coconut soda, chicken broth, and fish sauce. For the hot pot, you can use a variety of meats, seafood, and vegetables, such as beef, shrimp, quail eggs, mushrooms, and watercress.
First, make the broth by combining the broth ingredients in a pot and bringing it to a boil. Then, prepare your chosen ingredients and place them on platters around the pot. At the table, heat the broth to a simmer and let guests cook the ingredients in the broth.
