Thai Hot Pot "Jim Jum" จิ้มจุ่ม แจ่วฮ้อน
Hot Thai Kitchen recipe - Pan-Asian/Thai
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 150 g beef, pork, or chicken, thinly sliced (choose tender cuts)
- 1 tsp oyster sauce
- 1 tsp soy sauce
- 1 tsp oil
- 1 tbsp egg white (keep the remaining egg for the meat platter)
- 1/2 tsp tapioca starch or cornstarch
- Napa cabbage, water spinach, bok choy, spinach or other soup-friendly greens with a mild flavour
- Carrot ribbons
- Asian mushrooms such as shimeji, enoki, shiitake, oyster, or king oyster mushrooms
- Thai basil (must have!)
- Sawtooth coriander or cilantro stems
- Chinese celery
- Glass noodles or other quick-cooking noodles you like
- 2 tbsp Fish sauce
- 1+1/2 tbsp lime juice
- 1 tbsp Tamarind juice
- 1 tsp roasted chili flakes, or to taste
- 1/2 tsp sugar
- 1 green onion, chopped
- 2 leaves sawtooth coriander, thinly slices (or use cilantro)
- 1 tbsp toasted rice powder ("how to make it" video here)
- 4 cup plain, unsalted pork stock (simply simmer pork bones in water for 2 hours)
- 2 stalk lemongrass, smashed and cut into 2-inch chunks
- 5 kaffir lime leaves, torn and bruised
- 5 thin rounds galangal
- 1 tbsp fish sauce
- 1 heaping Tbsp toasted rice powder
Instructions
- 1
Thoroughly mix the meat, oyster sauce, soy sauce, oil, tapioca starch and egg white. Marinate for at least 20 minutes. Arrange all types of meat on a platter and place the remaining egg in the middle of the platter right on top of the meat (you can make a little crater so the egg doesn't run). When you eat, you can dip the meat in the egg yolk before you put the meat in the broth.
- 2
Combine all ingredients excepted toasted rice powder and stir until the sugar is dissolved. Stir the toasted rice powder in just before eating.
- 3
To make the vegetable platter: Cut everything into bite-sized pieces and arrange nicely on a serving plate. If using glass noodles, soak them in water for 7-10 minutes until pliable, and cut a couple of times with scissors to shorten the noodles.
- 4
To make the broth: Bring the pork broth to a simmer and add the lemongrass, galangal and kaffir lime leaves; simmer rapidly for 3-5 minutes. Add the fish sauce and right before you're ready to start eating, add the toasted rice powder into the broth.
- 5
And off you go! Diners can add the vegetables and herbs to the broth and pull them out whenever they're done to your liking; have them with a little dipping sauce. For the meat, dip the meat in raw egg (this part is optional) and then dunk it in the broth and swish it around until done to your liking (you can either do this with chopsticks if you want to eat just one piece at a time, or use one of those little hot pot strainers if you wanna do more at a time). Dip the meat in the dipping sauce and enjoy!
- 6
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