“Tasty Treats: 10+ Delicious and Easy-to-Make Hot Pot Recipes for the Whole Family”

Among the delicious hot pot dishes that are most favored by Vietnamese people in every party or gathering is Thai hot pot. The sour and spicy flavor of this hot pot from the “Golden Temple Country” is also especially suitable for the winter in the North.

Especially, not only does Thai hot pot stand out among the delicious hot pot dishes, but how to make Thai hot pot is also incredibly simple and easy to prepare:

Ingredient Preparation

1 kg beef bones

2 fresh chillies, 2 rhizomes of ginger, lemongrass leaves

5 lemongrass stalks, 1 onion, 3 tomatoes, cinnamon, satay paste, etc.

1kg beef

1kg shrimp

1kg octopus

1kg squid

1kg clams

Hot pot noodles, rice vermicelli, rice noodles, rice vermicelli, etc.

Accompanying vegetables: water spinach, mustard greens, basella alba, enoki mushrooms, etc.

Condiments: scallions, garlic, satay, salt, sugar, seasoning powder, fish sauce, etc.

How to Cook Thai Hot Pot

After preparing the ingredients, proceed to the preliminary processing by washing, draining, cutting, and slicing into bite-sized pieces.

The soul of the delicious hot pot dishes lies in the broth. You can refer to the recipe for how to cook Thai hot pot summarized by Nguyen Kim below:

Step 1: Put the beef bones that have been pre-processed into a pot, boil for 30 minutes with 3-4 liters of water. Then add all the spices including lemongrass leaves, cinnamon, lemongrass, etc., that have been crushed into the pot and continue to boil. Season the broth at this step.

Step 2: Sauté the fragrant onions, add chopped garlic, diced tomatoes, sautéed onions, and pour into the boiling broth.

Step 3: Adjust the seasoning, and add satay paste if you like it spicy. Boil for another half an hour and the broth is ready.

2. Fish Hot Pot

Ingredients

– 500g kèo fish

– 300g beef bones

– 200g sour bamboo shoots

– Pineapple, tomato, chili, lemongrass, shallot

– Accompanying vegetables of your choice

– Rice vermicelli

Preliminary Processing

– Clean the fish and cut into bite-sized pieces

– Cut the tomatoes into wedges, and the pineapple into bite-sized pieces

– Finely chop the shallots, lemongrass, and chilies

– Wash the vegetables, cut into bite-sized pieces

Cooking Method

– Soak the beef bones in a dilute salt solution for 15 minutes, then rinse.

– Put the bones into a pot

– Sauté the shallots, chilies, and lemongrass, then add the tomatoes, pineapple, and bamboo shoots. Add seasoning powder and sugar, then pour into the broth.

Arrange the ingredients on plates and bowls, turn on the stove, and enjoy.

3. Crab Hot Pot

Crab hot pot is a familiar dish for many people in the North, especially during the cold season. Unlike the delicious hot pot dishes mentioned above, which are usually spicy, crab hot pot brings a mild sweet and savory flavor to the table. Let’s find out how to cook crab hot pot right now!

Ingredient Preparation

How to cook crab hot pot is not as difficult as you think. To make delicious hot pot dishes from crab, you need to prepare:

1kg river crab

½ kg beef bones

Condiments: Scallions, lemongrass, garlic, tomatoes, salt, seasoning powder, fish sauce, satay paste

Dipping ingredients: Beef, pork belly, tofu, pork belly, mock meat, etc.

Hot pot vegetables: Water spinach, basella alba, mustard greens, etc.

Rice vermicelli, rice noodles, rice vermicelli, etc.

How to Cook Crab Hot Pot

Before processing, what you need to do to ensure the quality of the dish is to focus on the preliminary processing and preparation:

Pick the vegetables, wash them, and drain

Rinse both the river crab and beef bones, and drain in a colander

Take the crab roe and put it in a separate bowl, crush the crab meat

The secret to making delicious hot pot dishes is the bone broth. The steps to make bone broth and crab roe are as follows:

Boil the beef bones with garlic and onion for 3 hours

Make crab roe: Sauté fragrant onions with garlic and cooking oil, then add the crab roe and stir-fry together

Make broth from crab meat: Take the crushed crab meat, mix with 1 liter of water and salt, and when the broth boils, skim off the curds that have risen to the surface

The next step is to cook the crab hot pot:

Step 1: Place the pot on the stove, sauté the onion with cooking oil, then add the sliced tomatoes and continue stir-frying.

Step 2: After the tomatoes are cooked, add sugar, fish sauce, and lemongrass and stir-fry together.

Step 3: Add both the bone broth and crab broth to the pot, along with salt, seasoning powder, and satay paste, etc.

Step 4: When the broth boils, season to taste and turn off the heat.

How to cook crab hot pot is that simple! When unsure which dish to choose from the delicious hot pot dishes, crab hot pot is definitely a dish you should try!

4. Seafood Hot Pot

Ingredients

– 300g large fresh shrimp, 300g fresh squid, 1kg clams, 300g snakehead fish (or sea bass), 1kg beef bones (or ribs).

– 300g enoki mushrooms, 300g shiitake mushrooms, 300g seafood mushrooms

– Accompanying vegetables of your choice such as: water dropwort, water spinach, napa cabbage, broccoli…

– Seasoning powder, fish sauce, satay paste, fresh lemon

– 2 small tomatoes, cut into wedges, ½ unripe pineapple, onion, garlic, lemongrass

– Rice vermicelli: 1kg or rice noodles.

Preliminary Processing

Preliminary processing of bones is the same as for other hot pot dishes.

Preliminary processing of vegetables and mushrooms: wash and drain in a colander.

Clean the shrimp, squid, and cut into bite-sized slices, while the snakehead fish should be sliced thinly.

The next step is to wait for the broth to be ready before arranging the ingredients and enjoying the hot pot.

5. Oxtail Hot Pot

If you are still wondering which hot pot dish to choose that can be both a “snack” with friends and nutritious, the suggestion for you is to try oxtail hot pot! The following detailed instructions from Nguyen Kim will help you make a delicious and authentic oxtail hot pot.

Ingredient Preparation

To make oxtail hot pot, the main ingredient that cannot be missing is, of course, oxtail. In addition, oxtail hot pot is also served with various vegetables and other dipping ingredients:

1 kg of pre-processed oxtail

½ kg of pre-processed beef tendon

Vegetables and fruits: 250g each of purple yam and lotus root, 100g of lemongrass, pineapple

Other condiments: satay paste, onion, garlic, chili, lemon juice, cashew nuts

Rice wine

Hot pot vegetables

Rice vermicelli, rice noodles, rice noodles, etc.

– How to Cook Oxtail Hot Pot

First of all, let’s start with the process of preliminary processing the ingredients:

Oxtail needs to be cleaned of hair, rinsed with salt water, and then grilled over charcoal fire and rinsed again with rice wine.

Cut the oxtail into bite-sized pieces

Wash and slice the other ingredients, and crush the lemongrass

Marinate the oxtail with satay paste, garlic, and onion. Add 1 teaspoon each of sugar, MSG, and salt and marinate for 2 hours.

Next is the step of simmering beef tendon with oxtail:

After cleaning the beef tendon, simmer it with ½ liter of water for at least 20 minutes

Simmer the oxtail with lemongrass for 15 minutes, then separate the meat and broth

Sauté the cashew nuts with cooking oil to get the brown color, then add the oxtail and beef tendon and stir-fry until almost cooked

Final step in the process: Preparing the oxtail hot pot broth

Step 1: Sauté the cashew nuts with cooking oil to get the brown color and add to the broth prepared earlier.

Step 2: Bring the broth to a boil, season with salt, seasoning powder, and fish sauce.

Step 3: Add the beef tendon, oxtail, and vegetables to the pot, simmer over low heat until the ingredients are soft. Season to taste and remove from the heat.

6. Sweet and Sour Catfish Hot Pot

Ingredients

• 2kg catfish
• Hot pot vegetables: water spinach, water dropwort, creeping buttercup, water lily, sesame banana blossom…
• Condiments: fish sauce, satay paste, chili, 3 tomatoes, pineapple or jackfruit, lemongrass, rice paddy herb, basil.
• Fresh rice vermicelli.

Cooking Method

1. Preliminary Processing:

– Catfish has a slippery skin, so you can quickly rinse it with boiling water, then scrape off the slimy layer, rub the fish with salt and lemon to remove the fishy smell, and rinse again. The catfish for hot pot can be sliced or filleted.

– Wash and drain the hot pot vegetables.

– Sauté the mixture of shallots, lemongrass, and garlic, then set aside, this will be added to the hot pot broth later.

2. Cooking Hot Pot Broth:

– Sauté the tomatoes and pineapple, season with a little fish sauce, then add water (can be bone broth + fish head or filtered water), boil for about 30 minutes until the tomatoes and pineapple release their sour flavor.

– Filter out the tomato and pineapple solids, only taking the sour broth. If you want it to be more sour, you can add tamarind juice.

– Adjust the hot pot broth with satay paste and fish sauce, and a little rock sugar until the flavors are well balanced.

– Arrange the hot pot and add the prepared toppings such as: crushed lemongrass, the mixture of sautéed lemongrass + garlic + shallots, a few rings of pineapple and tomato wedges, chili, rice paddy herb, basil.

3. Setting the Table:

– Arrange the hot pot vegetables, catfish, and sour bamboo shoots on plates.

– Serve with fresh rice vermicelli and dip in fish sauce with crushed chili.

7. Crab and Beef Shank Hot Pot

Ingredients

• Beef shank: 500g
• River crab: 1.5kg
• Beef bones: 1kg
• Tofu: 5 pieces
• Tomatoes: 3
• Fresh rice vermicelli
• Rice vinegar
• Several shallots
• Scallions
• Accompanying vegetables: banana blossom, shredded water spinach, bean sprouts, etc., cleaned and drained
• Necessary condiments: sugar, seasoning powder, fish sauce, shrimp paste…

Cooking Method

Step 1: Preliminary processing of beef bones and boiling. Peel and chop the shallots.

Step 2: Preliminary processing of other ingredients: Remove the old leaves and roots of the scallions, wash and cut into sections. Cut the beef shank into bite-sized pieces. Put water in a bowl of rice vinegar, soak and filter about ⅔ bowl of rice vinegar. Rinse the tofu, cut into small squares, deep-fry until golden, and arrange on a plate.

Step 3: Preliminary processing and making crab roe

Soak the river crab in water for a few hours to remove the mud. Then clean, remove the crab shell, use a spoon to scrape out the crab roe into a separate bowl, and crush the remaining crab.

Add water to the crushed crab, stir gently so that the crab meat dissolves, then filter through a sieve to remove the solids. Repeat this step several times