Can I make the broth ahead of time?

Yes. The broth can be prepared in advance and reheated gently before serving. For the best flavor, keep the aromatics in the broth while it reheats, then strain if you prefer a cleaner finish.

How do I know when the beef and chicken are cooked?

Thinly sliced beef and chicken cook very quickly in simmering broth, usually about 30 to 60 seconds. The meat should lose its raw color and look just cooked through before eating.

Can I substitute the vegetables or protein?

Yes. Hot pot is flexible, so you can swap in other quick-cooking vegetables, mushrooms, seafood, or thinly sliced meats. Choose ingredients that cook quickly in simmering broth.

Do I need a special pot to serve this?

No special equipment is required, though a small pot or tabletop hot pot works well. Keep the broth at a gentle simmer so guests can cook ingredients safely and evenly.

Can I make the dipping sauces in advance?

Yes. Both sauces can be made ahead and refrigerated. Give the sesame sauce a quick stir or blend again if it thickens, and stir the garlic sauce before serving.

What should I serve with this hot pot?

Serve the cooked meats, vegetables, tofu, and noodles with both dipping sauces. Extra rice vermicelli or steamed rice can round out the meal if you want a heartier spread.

Recipes

Hot Pot with Three Sauces

This recipe by Wave chef Kristine Subido was used for the first Spice House/Wave cooking class. The three sauces of the title are the cooking broth and the two dipping sauces.

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Ingredients

Broth: For the
chicken broth 3 cups
water 2 cups
sliced 1 clove garlic,
fresh ginger root 3 thin slices
cilantro 1 sprig
star anise 1 whole
cinnamon stick 1
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for Dipping: Meats and Vegetables
Eye of Round steak, thinly sliced 6 ounces
thinly sliced ½ skinless, boneless chicken breast (raw),
cubed tofu ½ cup
rice vermicelli noodles (cooked) 1 ounce
stemmed shiitake mushrooms ½ cup
quartered 1 napa cabbage leaves,
thinly sliced 1 carrot,
Dipping Sauce: Sesame
sesame seeds ¼ cup
water ¼ cup
soy sauce 2 tablespoons
rice vinegar 1 tablespoon
sesame oil 1 and ½ teaspoon
peanut butter 1 teaspoon
peeled ginger, chopped ½ teaspoon
sugar ½ teaspoon
hot red pepper flakes ⅛ teaspoon
Dipping Sauce: Garlic
soy sauce 2 tablespoons
water 2 tablespoons
finely chopped garlic ½ tablespoon
fresh lemon juice 1 and ½ tablespoons
sugar ½ teaspoon

Preparation Instructions:

<ol>
<li>Make a broth with the chicken broth, water, garlic, ginger, cilantro, star anise, and cinnamon. Bring to a boil in a small pot.</li>
<li>Dip the sliced meats and vegetables in the simmering broth one at a time or in small batches; chicken and beef should cook for 30 to 60 seconds. Serve with the dipping sauces.</li>
</ol>
Sesame Dipping Sauce:
Toast the sesame seeds and puree all ingredients in a food processor or blender.

Garlic Dipping Sauce:
Stir together all ingredients until the sugar is dissolved.

More About This Recipe

Thai garlic chili sauce and Hoisin sauce are also good for dipping.

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Based on 1 reviews

Customer Reviews

Judy Yoo

Wowwwww I used this recipe for the dipping sauces and oh my, they were delicious! Basically the restaurant sauces and absolutely delish! Thanks for sharing! I would probably add more sugar to the sesame sauce but even without extra it was yum!

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