Vietnamese Hot Pot Recipe

Ingredients

• 2 quarts water or chicken stock
• 1 lemongrass stalk, smashed and cut into 3-inch pieces
• 5 slices fresh ginger
• 3 cloves garlic, crushed
• 2 shallots, halved
• 1 tablespoon fish sauce
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 star anise pods
• 1 cinnamon stick
• Thinly sliced beef or brisket 1 lb
• Shrimp (peeled and deveined) 0.5 lb
• Firm tofu (cubed) 0.5 lb
• Fish balls or crab sticks 0.5 lb
• 1 cup Napa cabbage, chopped
• 1 cup water spinach (morning glory), trimmed
• 1 cup mushrooms (shiitake or enoki), cleaned and trimmed
• 1 medium carrot, thinly sliced
• 2 scallions, chopped
• Fresh cilantro for garnish
• Fresh Thai basil for garnish
• 8 oz rice vermicelli noodles, soaked according to package instructions
• 1 cup bean sprouts, rinsed
• 1 lime, cut into wedges for squeezing
• Hoisin sauce mixed with chili garlic sauce
• Nuoc cham (traditional Vietnamese dipping sauce with fish sauce, lime, sugar, garlic, and chili)
• Peanut sauce (optional for a creamy, nutty contrast)