Cooking Cambodian Hot Pot

Introduce the dish: Cambodian Hot Pot.

Show the ingredients: Chinese barbecue sauce, two types of soybean paste, coconut milk, various vegetables, quail eggs, mussels, shrimp, octopus, beef, and vermicelli noodles.

Wash the vegetables thoroughly in cold water to keep them crispy.

Boil the quail eggs for 3 minutes, then transfer to ice water to cool.

Peel the quail eggs, using vinegar to help with the peeling process.

Clean the mussels and soak them in cold water to let them spit out sand.

Peel and devein the shrimp, preparing them for the hot pot.

Prepare the hot pot equipment, which was ordered from Amazon.

Boil water and cook the vermicelli noodles for 8 minutes.

Start making the sauce by mixing Tom Yum paste and Chinese barbecue sauce, adjusting to taste.

Add soybean paste and coconut milk to the sauce mixture.

Pour in chicken broth and season with chicken flavor, fish sauce, and sugar.

Taste the sauce and adjust seasoning as necessary, adding more barbecue sauce and Tom Yum paste if desired.

Equipment Needed

Spice Level:

Dietary

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