Hot Pot – Crafts to Crumbs

Ingredients

• 1.5 lbs beef neck bones
• 2 (13.5 oz) cans coconut milk
• 2 Tablespoons extra crunchy peanut butter
• 3 Tablespoons red curry paste
• 1-inch ginger (cut into two pieces)
• 1 stalk of lemongrass
• 6 kaffir lime leaves
• 1 large onion
• 2 Tablespoons salt
• 3 Tablespoons fish sauce
• 1 teaspoon MSG (optional)
• ½ cup sugar
• 10 cups water
• 2 Tablespoons canola oil
• Baby Bok Choy
• Mushrooms – sliced
• Water Spinach
• Watercress
• 1 lb beef chuck tender
• 1 lb shrimp – peeled and deveined
• 1 lb baby octopus
• 1 lb squid
• 1 (14.1 oz) package rice vermicelli noodles