Home Up Contents Search

Asian Hot Pot


Asian Hot Pot (Vietnam)

:4 cups Chicken broth
4 cups Water
4 tbsp Rice vinegar, or sour shrimp paste Tom Yum
1 1/2 lbs. Top sirloin, sliced very thin
1 lb. Mushrooms, either straw or oyster mushrooms
1 1/2 lbs. Medium shrimps, shelled & de veined
1/2 lb. Meatballs
1 lb Bean sprouts
1 cup Fish sauce
1 bundle Cilantro
1 package Rice vermicelli
1 head Green lettuce
1 medium Crock pot

In medium sauce pan, cook rice vermicelli in boiling water for 5 minutes, rinse in cold water and set aside in a colander to drain well

Clean and wash thoroughly the lettuce, cilantro, and bean sprouts and divide these equally in two separate trays.

Divide the beef into 2 separate plates and the same for the shrimps.

In a crock pot, combine the chicken broth, water, meat balls and bring to boil, add vinegar and reduce heat to medium.

Place the hot pot in the middle surrounded by the beef, shrimps and vegetable plates.

Serve 4-6 people.



Home ] Up ]

Send mail to electricchef@excite.com with questions or comments about this web site.
Copyright 2000 - 2003 The Electric Chef
Last modified: May 26, 2003