Lau (Vietnamese Hot Pot)

Ingredients

• Beef broth (8 cups)
• Lemongrass (2 stalks, smashed and chopped)
• Ginger (2 inches, sliced)
• Onion (1, quartered)
• Garlic (4 cloves, minced)
• Fish sauce (4 tablespoons)
• Sugar (1 tablespoon)
• Shrimp (1 pound, peeled and deveined)
• Beef (1 pound, thinly sliced (flank or sirloin))
• Chicken (1 pound, thinly sliced (breast or thigh))
• Tofu (1 block, firm, cubed)
• Mushrooms (8 ounces, sliced (shiitake or button))
• Napa cabbage (1/2 head, chopped)
• Bok choy (1 bunch, halved)
• Rice noodles (8 ounces)
• Bean sprouts (2 cups, rinsed)
• Thai basil (1 bunch, for garnish)
• Cilantro (1 bunch, for garnish)
• Lime (2, cut into wedges)

Instructions

1. In a large pot, bring the beef broth to a boil over medium heat.
2. Add the smashed lemongrass, sliced ginger, quartered onion, minced garlic, fish sauce, and sugar to the pot. Reduce the heat and let it simmer for 30 minutes to allow the flavors to meld.
3. While the broth is simmering, prepare the dipping sauces. In separate bowls, mix together soy sauce, hoisin sauce, and chili sauce for a spicy kick. Squeeze fresh lime juice into each sauce to brighten the flavors.
4. Arrange the shrimp, beef, chicken, tofu, mushrooms, Napa cabbage, and bok choy on separate plates for easy access.
5. Set a portable hot pot or electric hot pot in the center of the dining table. Fill it with the simmering broth and keep it on a heat source.
6. Invite everyone to add their chosen ingredients to the hot pot, cooking them to their preferred doneness. Enjoy the process of cooking together.
7. Once cooked, dip the ingredients into the prepared sauces and enjoy with cooked rice noodles, bean sprouts, Thai basil, cilantro, and lime wedges for garnish.
8. Share stories, laughter, and the warmth of this communal dining experience.