Simple Hot Pot Recipe (Cambodian Style)

Simple Hot Pot Recipe (Cambodian Style)

I recently posted a photo on my social media site a picture of our family meal of hot pot to tease everyone. By request from quite a few of you, me and my mom got together and made a tutorial of it. The broth is super flavorful compared to other broths. And when you dip toppings into the soup all the flavors just eats up the topping. This is one of mine, and anyone who has tried this broth, favorite hot pot. 

Hot Pot Soup

Ingredients 

• 5 Chili Peppers
• 1 tbsp Turmeric Powder
• 10 slices of Ginger Root
• 5 cloves Garlic 
• 4 Kaffir Lime Leaves
• 3-4 tablespoons water
• 1/2 cup Peanuts
• 2 stalks of Lemon Grass
• 1/2 cup Juice of Limes (about 6 limes)
• 2 cups Chicken Broth
• 3 cups Water
• 1/2 cup Fish Sauce
• 1 tablespoon Granulated Chicken Soup
• 1/2 cup Granulated Sugar

Hot Pot Toppings

Meat: 

• 1 lb haggis (lamb stomach)
• 1 lb thinly sliced beef
• Shrimp
• Meatballs
• Squid

Vegetables:

• Bokchoy
• Thai Basil leaves
• Chinese Spinach or Amaranth
• Dandelion Greens

Directions

1. Remove the stems of the chili pepper, peel the garlic, chop up the Kaffir lime leaves, Peel and slice up the ginger root into 10 slices. Add the Chili Peppers, 1 tbsp Turmeric powder, Ginger Root, Garlic, Lime Leaves and 3-4 tbsp of water all into the blender, and blend for 1 minute.
2. Toast 1/2 cup peanuts until the shells easily fall when rubbed in between your fingers. Add peanuts into a blender and blend the peanuts until powdery. Takes about 6 seconds depending on the strength of the blender, do not over blend or it will become mushy.
3. In the hot pot add 1/2 cup freshly juiced lime, 2 cups chicken broth, 3 cups water, 1/2 cup fish sauce, 1 tablespoon granulated chicken soup, 1/2 cup granulated sugar. Add in the blended orange paste with the turmeric powder from earlier and the powdered peanuts. Stir together. Turn on the hot pot on high and start eating once it boils. Reduce the heat as you're eating.
   
     

Dipping Sauce

Ingredients

• 4 pieces of Chili 
• 4 pieces of Garlic 
• 1/3 cup Lime Juice 
• 1/3 cup Fish Sauce
• 1/3 cup Granulated Sugar

Directions

1. To make the dipping sauce blend together all the ingredients.

HOT POT VIDEO TUTORIAL:

PHOTO TUTORIAL:

1. Remove the stems of the chili pepper, peel the garlic, chop up the Kaffir lime leaves, Peel and slice up the ginger root into 10 slices. Add the Chili Peppers, 1 tbsp Turmeric powder, Ginger Root, Garlic, Lime Leaves and 3-4 tbsp of water all into the blender, and blend for 1 minute.

1. Toast 1/2 cup peanuts until the shells easily fall when rubbed in between your fingers. Add peanuts into a blender and blend the peanuts until powdery. Takes about 6 seconds depending on the strength of the blender, do not over blend or it will become mushy.

1. In the hot pot add 1/2 cup freshly juiced lime, 2 cups chicken broth, 3 cups water, 1/2 cup fish sauce, 1 tablespoon granulated chicken soup, 1/2 cup granulated sugar. Add in the blended orange paste with the turmeric powder from earlier and the powdered peanuts. Stir together.  Turn on the hot pot on high and start eating once it boils. Reduce the heat as you're eating.