Vietnamese Style Tom Yum Hot Pot (Lau Thai) | Asian Inspirations

Ingredients

• 2 corn (whole, husk removed, and cut into 4 pieces)
• 500gm cabbage leaves
• 250gm Asian mushrooms (shiitake, oyster, shimeji)
• 500gm tofu (washed and cut into bite-sized pieces)
• 500gm beef/chicken/pork (sliced thinly)
• 500gm prawns (washed, shells on and trimmed)
• 500gm pork/seafood balls
• 1kg noodles (your choice of vermicelli, glass, or egg noodles)
• 1.5L chicken broth
• 6 red chillis (whole)
• 6 kaffir lime leaves (bruised or torn)
• 5 slices galangal
• 2 stalks lemongrass (cut into 3 pieces each)
• 1 onion (peeled and sliced)
• 2 tomatoes (cut into wedges)
• 1-2 tsp tom yum paste (adjust to your taste)
• 3 tbsp fish sauce
• 2 tbsp soy sauce
• 2 tsp sugar
• 1 tsp sesame oil
• 2 bird’s eye chilli (sliced)
• 1-2 tsp roasted sesame seeds