Asian Hot Pot Noodle Feast (Print Version)

A vibrant dish featuring aromatic broth, thin beef slices, fresh veggies, and noodles cooked at the table.

# Components:

→ Broth

01 - 8 cups low-sodium beef broth
02 - 2 cups water
03 - 4 slices fresh ginger
04 - 4 cloves garlic, smashed
05 - 2 stalks lemongrass, cut into 2-inch pieces and smashed
06 - 3 star anise pods
07 - 2 tablespoons soy sauce
08 - 1 tablespoon fish sauce
09 - 1 teaspoon sugar
10 - 1 small red chili, sliced

→ Proteins

11 - 14 ounces beef sirloin, thinly sliced across the grain

→ Noodles

12 - 10 ounces dried rice noodles, medium width

→ Vegetables and Toppings

13 - 1 cup baby bok choy, halved
14 - 1 cup shiitake mushrooms, sliced
15 - 1 cup Napa cabbage, chopped
16 - 1 cup carrot, thinly sliced
17 - 1 cup bean sprouts
18 - 4 scallions, sliced
19 - 1/2 cup fresh cilantro leaves
20 - 1/2 cup Thai basil leaves
21 - 1 lime, cut into wedges

→ Dipping Sauces

22 - Hoisin sauce
23 - Sriracha or chili garlic sauce
24 - Soy sauce

# Directions:

01 - In a large pot, combine beef broth, water, ginger, garlic, lemongrass, star anise, soy sauce, fish sauce, sugar, and chili. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes. Strain to remove solids and return broth to a simmer.
02 - Soak rice noodles in warm water for 20 to 30 minutes until pliable, then drain thoroughly.
03 - Arrange the thinly sliced beef, vegetables, herbs, lime wedges, and dipping sauces on large platters for table service.
04 - Set up a portable tabletop burner or electric hot pot with the simmering broth in a wide, shallow pot.
05 - At the table, diners add noodles, vegetables, and beef slices to the simmering broth, cooking them to desired doneness. Beef cooks in seconds.
06 - Ladle cooked items and broth into bowls. Top with herbs, fresh lime, and dipping sauces as preferred.

# Expert Advice:

01 -
  • It's interactive and social, turning dinner into theater where your guests actually get to cook.
  • The broth tastes impossibly complex but comes together in less than an hour of hands-on work.
  • Everything can be prepped ahead, so you're not stressed when people arrive, just ready to gather.
02 -
  • If your beef isn't sliced thinly enough, it won't cook through at the table, so half an hour in the freezer really does make that difference.
  • The broth is the star, so don't skip the straining step or shortcut the simmering time, as the aromatics need that full time to release their essence.
03 -
  • Toast your star anise in a dry pan for 30 seconds before adding to the broth to deepen the spice notes.
  • Freeze your beef slicing board for 15 minutes before slicing so the meat stays firm and cuts cleanly.
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