Thai hot pot is always a hot pot dish loved by many due to its sour and spicy flavor, extremely appealing. What are you waiting for? Let’s cook with TasteVN and learn how to make this simple yet delicious mixed Thai hot pot to treat your family!
1. How to cook mixed Thai hot pot with fruit juice
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Preparation
30 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for How to cook mixed Thai hot pot with fruit juice For 3 people
Beef belly 300 gr Shrimp 300 gr Squid 1 piece (about 300gr) Sour bamboo shoot 300 gr Tomato 2 pieces Orange 3 pieces Pineapple 1 piece (ananas) Mint 1 sprig Okra 200 gr Enoki mushroom 200 gr Vietnamese coriander a little Cilantro a little Accompanying vegetables a little (sliced banana flower/ water spinach/ napa cabbage) Chopped shallots 1/2 tablespoon Minced garlic 1/2 tablespoon Chopped ginger 1 tablespoon Kaffir lime leaves 4 leaves Horned chili 1 piece Cooking oil 1 tablespoon Thai hot pot spice mix 2 tablespoons Common seasoning a little (salt/ sugar/ seasoning powder)
Product Information
- You can use the Mishio MK-112 electric pot 5 liters to enjoy meals. With a power of up to 1500W, it helps you cook food quickly.
- The pot’s interior is made of thick, durable non-stick enameled aluminum alloy, ensuring delicious cooking without worrying about sticking or burning, and it’s easy to clean.
- This multifunctional pot can not only cook hot pot but also fry, sauté, and grill delicious foods perfectly.
- If you love hot pot and want to cook quickly, then get yourself an electric hot pot.
Tools Needed
How to Choose Fresh and Delicious Squid
- Fresh squid will have a shiny color, with the brown parts being dark brown, while the body will be opaque white like milk.
The squid’s flesh is firm and has high elasticity. When you press your hand on the squid’s body, it quickly returns to its original state without leaving a dent. - Fresh squid has clear and transparent eyes, not bulging out, with a clearly visible pupil and no yellowing or leaking fluid. Squid that is not fresh will have more opaque eyes, sometimes with leaking fluid.
- Additionally, fresh squid will have its head and tentacles tightly attached and firm. Squid that is not fresh will usually have soft and mushy parts that easily separate.
See more: How to choose fresh squid correctly
How to Choose Fresh and Delicious Oranges
- Choose oranges with fresh skin, feeling smooth and shiny when touched, and when gently squeezed, essential oil will be released.
- Choose oranges that are evenly round, feel firm in hand, and have a yellow color at the bottom. Additionally, pay attention to the stem end; if it is sunken compared to the surrounding surface, that indicates a juicy orange.
How to make Mixed Thai hotpot with fruit juice
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Prepare the ingredients
Wash all the vegetables and fruits thoroughly, peel and cut the mint into bite-sized pieces, cut the tomatoes into wedges, finely chop the cilantro and coriander, and cut the okra into sections.
Clean the squid by removing the innards, pulling out the backbone, removing the beak, washing thoroughly and slicing into rings about 1/2 inch thick.
For the shrimp, cut off the sharp spines at the head, tail, and legs, then wash them clean with water.
Wash the sour bamboo shoots several times to reduce the sourness.
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Make orange and pineapple juice
Using a juicer, extract juice from 3 oranges and 1 pineapple.
Tip: Depending on the oranges and pineapples you choose, the juice yield may vary, so aim for about 300ml of each type.
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Cook the hot pot broth
Heat the pot on the stove over medium heat, add 1 tablespoon of cooking oil, then add 1/2 tablespoon of minced shallots and 1/2 tablespoon of minced garlic to sauté until fragrant, then add 1 tablespoon of minced galangal and 1 tomato cut into wedges, stir-fry for about 2 minutes.
Add 1.5 liters of water and bring to a boil, then add all the orange and pineapple juice, followed by 2 tablespoons of Thai hot pot seasoning powder, 1 teaspoon of seasoning powder, 1 teaspoon of salt, and 2 tablespoons of sugar, simmer gently over low heat.
Add 4 lightly crushed kaffir lime leaves, 1 sliced chili pepper, and continue to boil for an additional 5 minutes. Taste and adjust the seasoning of the hot pot broth, add cut cilantro and sawtooth coriander, then turn off the heat.
Tip:
- To make the broth sweeter, you can add chicken bones or pork bones and simmer for about 30 minutes on low heat with coconut water.
- Then add the pineapple and orange juice. When adding the juice, do not cook too long as it can make the broth sour (sharp) and slightly bitter.
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Completion
Bring the hot pot broth to a small stove or use an electric hot pot, bring the broth to a boil and then add 1 tomato cut into wedges, squid, and shrimp.
When the shrimp and squid are cooked and the broth is gently boiling again, start adding sour bamboo shoots and your favorite vegetables such as: shredded banana flower, water spinach, napa cabbage, sour bamboo shoots, okra, enoki mushrooms,…
When eating the beef belly, you should dip the meat into the hot pot broth as you go to fully enjoy the sweet and tender flavor of the beef.
Tip:
- Only add shrimp, squid, and beef belly when the water is boiling to prevent the hot pot from becoming fishy.
- Additionally, you can add many ingredients you like: fish, clams, fish balls…, and you can enjoy it with instant noodles or rice noodles.
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Final Product
The slightly sweet and sour hot pot broth made from orange and pineapple, fragrant with the smell of galangal, and the sweetness of shrimp, squid, and beef belly served with a bit of pickled bamboo shoots and vegetables is truly wonderful. Dipping a piece of beef belly into a bowl of salty fish sauce with a bit of spicy chili is unbeatable.
Product Information:
- You can use a 300W fruit juicer to extract the juice for the broth. Made from safe PP plastic, it ensures your family’s health during use. The machine is equipped with an automatic power cut feature when overloaded, so you don’t need to worry about electrical issues while using it.
- Currently, the price range of fruit juicers varies from about 500,000 to 27,000,000 VND (price updated in June 2022).
2. Mixed Thai Hot Pot
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Preparation
40 minutes
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Cooking
1 hour 40 minutes
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Difficulty
Easy
Ingredients for Mixed Thai Hot Pot For 20 people
Chicken 1 whole (2.3 kg) Pork bones 1 kg American brisket 1 kg Shrimp 600 gr Beef stomach 500 gr Pork stomach 1 piece Sausages 10 pieces Tofu 10 pieces Amaranth 2 bunches Wormwood 2 bunches Water celery 1/2 kg Banana flower / Lettuce / Cabbage 200 gr Enoki mushrooms 5 packs Sweet corn 3 ears Tomatoes 3 pieces Fresh coconut 2 fruits Onion 1 bulb Carrot 1 bulb Radish 1/2 bulb Pineapple 1 fruit Rice vermicelli 2 kg Kaffir lime leaves 6 leaves Galangal 1 piece Garlic 1 bulb Chili 1 piece Lime 1 piece Cooking oil 2 tablespoons Thai hot pot seasoning pack 2 packs Sugar/salt A little
Implementation Tools
How to Choose Fresh Ingredients
How to choose fresh chicken
- You should choose chickens of moderate size, with characteristic golden skin. The chicken meat inside should be a natural pink-red color, without any blood clots.
- When touched, they should feel firm, elastic, with thin, smooth skin and have a distinctive meat smell.
- Avoid buying chickens that are soft and mushy, have a pale white color or slightly discolored, and have an unusual smell as they may have been chemically treated and are no longer usable.
How to choose delicious enoki mushrooms
- When buying enoki mushrooms from various distributors in the market, you should pay attention to the product’s origin, prioritizing the most recent production date printed on the packaging.
- You should choose packages of mushrooms that still look fresh, with firm caps, white and shiny color, stems that are not slimy or bruised, and avoid choosing mushrooms with roots that have separated or crumbled.
How to make Mixed Thai Hot Pot
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Prepare the broth
Bone marrow should be washed with diluted salt water, then washed again with rice wine and crushed ginger, and finally rinsed with clean water to drain.
Next, boil 1 pot of water, add 1 teaspoon of salt, and blanch the bones for about 10 minutes to remove scum, eliminate odors, and ensure the broth is clear.
After blanching, remove the bones, wash them again, discard the blanching water, and replace it with fresh water, then put the bones back in to simmer. You can add a few slices of radish to make the broth sweeter. To make the hot pot delicious, you should simmer for at least 1 – 2 hours.
Tip:- The broth is the soul of the hot pot dish. Besides using a Thai hot pot seasoning packet, you should simmer pig bones or chicken bones to extract broth, which will make the hot pot much richer, sweeter, and more appealing.
- However, if you don’t have much time, you can just use the Thai hot pot seasoning packet without using the bones to cook the broth.
- When simmering bones, you shouldn’t add extra seasoning, simmer with plenty of water, and skim off the scum regularly. If you want a clearer broth, do not cover the pot while simmering, and the longer you simmer, the sweeter the broth will be.
- For pig bones, the best simmering time is 6 – 8 hours. So if you plan to have hot pot, you can proactively prepare the bones in advance.
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Prepare the beef
When you buy beef, rub it with salt, then wash it clean, drain it, and store it in the freezer for about 15 – 30 minutes before slicing. Doing this will help shape the piece of meat, making it easier to slice thinly.
Tip:- For hotpot beef, if you prefer tender and sweet beef, you can choose the beef brisket or tenderloin. If you like a crunchy texture, opt for chuck, cartilage, shank, or cheek beef,…
- Currently, many stores and supermarkets sell pre-sliced beef brisket packed in trays. Therefore, make sure to choose beef with clear origin from reputable sources.
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Prepare the shrimp
When you buy shrimp, remove the dirt from the head and pull out the black vein along the body, wash it clean and rinse with rice wine, then wash again and drain. This will help eliminate the fishy smell of the shrimp.
Tip:- Choose fresh, live shrimp. If you can’t find live shrimp, opt for those with shiny shells, and make sure the head, tail, and legs are not black, loose, or falling off.
- When pressed, the body should feel firm, with bright joints and evenly spaced. These are shrimp that, although not alive, are still fresh.
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Preparing pig stomach
Pig stomach is chewy and fatty, perfect for dipping in a rich and spicy hot pot. This will surely be a favorite dish for drinkers.
When you buy the stomach, turn it inside out, rinse it directly under running water, and use a knife to scrape off the mucus layer. Then, add some flour and rub it well to remove the slime. Continue by adding salt and rubbing it vigorously multiple times before rinsing again.
Next, briefly blanch the stomach in boiling water, remove it, rinse again, rub with lemon, then turn the stomach back inside out, and cut off some of the fat on the outside. After preparation, slice the stomach into small long pieces for dipping.
After preparing the meat and seafood, you should wrap them up and store them in the refrigerator to keep the ingredients fresh.
Tip: A pig stomach usually weighs about 600 – 800 grams, so you should choose a stomach that looks medium-sized but feels heavy and firm to the touch. Choose a stomach that has an even white color, without purple spots, no abscesses, ulcers, and is not bloated or gassy.
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Prepare the remaining ingredients
Pick the water spinach, amaranth, mustard greens, lettuce, and wormwood clean, removing the roots and old leaves. Then wash all the vegetables thoroughly, soak them in diluted salt water for about 7 – 10 minutes, and let them drain.
Chop the banana flower into small pieces, soak it immediately in a diluted salt and lemon solution to prevent browning, then rinse with clean water and let it drain. Trim the roots off the enoki mushrooms, soak them in diluted salt water for 20 minutes, then remove and let them drain.
Wash the tomatoes, cut them into wedges, while the sweet corn is peeled, silk removed, washed clean, and cut into small rounds about the thickness of a finger. Peel the carrots, cut them into pieces about the thickness of a finger. Peel the onion, wash it clean, and cut it into 4 parts. Peel the pineapple, remove the eyes, wash it clean, cut it in half, and slice it into triangular pieces.
Wash the tofu in water, then cut it into bite-sized pieces; avoid cutting too small as they may break apart during hot pot cooking. Rinse the sausages in water, cut them in half, then divide the end of each sausage into 8 parts, cutting up to halfway through; this way, when boiled, the sausages will resemble beautiful octopus shapes.
Soak the vermicelli in boiling water briefly, then let it drain.
Peel the galangal and garlic, then crush them. Cut the lemon into pieces. Cut the lemongrass into sections about a finger long and then crush it. Remove the seeds from the chili, cut it in half.
Tip: Buy the tofu in advance, prepare it, and store it in the freezer. The next day, take it out to thaw in preparation for hot pot. This method will help the tofu pieces maintain a chewy texture when cooked.
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Cook the hot pot broth
You prepare another pot, add 2 tablespoons of cooking oil. Wait for the oil to heat up, then add the Thai hot pot spice mixture including: galangal, pineapple, garlic, lime leaves, and lemongrass to sauté until fragrant, then add tomatoes and onions to stir-fry together.
Stir-fry for about 1 minute, then add bone broth, 2 packets of pre-made Thai hot pot seasoning, 2 coconuts, 5 tablespoons of sugar, and filtered water, ensuring the broth is about 10 – 15 liters of water. Bring the water to a boil again, then season to your taste.
Finally, add carrots and sweet corn to simmer on low heat for 10 – 15 minutes to finish.
Note: The hot pot broth should be flavorful, just right if the dipping ingredients are not marinated with additional seasoning. If the dipping ingredients are marinated, the broth should be cooked a bit lighter so that when the ingredients are dipped, they will absorb the rich flavor of the broth.
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Finished Product
You can prepare dipping sauces to enjoy alongside such as chili sauce, chili salt with lemon, tamarind sauce,… Additionally, there is a very simple but extremely delicious dipping sauce recipe that includes: dried onion, shrimp salt, fresh chili, sugar, lemon, and pepper.
To make this dipping sauce, roast the dried onion over the fire until charred, then peel and wash off the black parts, and place it into a bowl. Add shrimp salt, sugar, chopped fresh chili (seedless), lemon juice, and ground pepper, mix well, crush the onion, and season to achieve a balance of sour, spicy, salty, and sweet flavors in the dipping sauce.
Finally, scoop the hot pot broth into a separate pot to place on a electric stove or a mini gas stove. Wait for the broth to boil again, then gradually add the types of meat, seafood, mushrooms, and vegetables, wait until cooked, then scoop into a bowl to enjoy with fresh noodles or pasta.
The mixed Thai hot pot is delicious, with a deep red broth slightly glimmering with the golden spices, the refreshing sourness of pineapple, the sweetness of the bone broth, onions, radish, and coconut water harmoniously blended with the complete Thai hot pot seasoning packet that will surely make diners exclaim in delight.
How to choose fresh and delicious beef brisket
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Should buy cuts of meat that have alternating lean and fatty parts with clear origin and source.
- Additionally, you can buy imported frozen brisket at supermarkets or grocery stores; remember to check the packaging for integrity, expiration date, and observe that it does not show signs of slime, or that the meat is crumbled or has a pale green color.
How to choose fresh and delicious shrimp
- Fresh shrimp should have a transparent shell and a slight smell of seawater, not fishy; do not buy shrimp that have dark patches or uneven colors.
- Fresh shrimp usually have their tails tightly curled; if the tails are spread out, the shrimp may have been injected with chemicals or water to make them plump.
- Fresh shrimp typically have legs firmly attached to the body; if the legs have turned black or no longer cling tightly to the body, do not buy them as they are no longer fresh.
See more: How to choose fresh, meaty shrimp
How to choose fresh and delicious pineapples
- You should choose fruits that feel heavy in your hand, have a distinctive fragrant smell, and a naturally bright yellow color. Avoid selecting those that have uneven colors, dark brown spots, or yellowish-red hues as they are overripe.
- Pineapples that are round and short will have more flesh compared to the long, cylindrical ones.
- The larger and sparser the eyes of the pineapple, the tastier it is. Because after removing the eyes, you will get thick flesh, and large, sparse eyes indicate that the pineapple is mature and ripened naturally without chemicals.
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TasteVN hopes that with the 2 ways to cook Thai mixed hot pot mentioned above, you will successfully create a hot pot with an irresistible delicious flavor to change the taste in meals gathered with friends and loved ones!
