Vietnamese Spicy Lemongrass Hot Pot

• Gluten free

• Meat

  • 1 lb Eye of round beef

• Seafood

  • 1 lb Shrimp

• Produce

  • 1 Bok choy, large
  • 2 heads Broccoli
  • 4 cloves Garlic
  • 1 3 inch piece Ginger
  • 4 Kaffir lime, leaves
  • 6 stalks Lemongrass
  • 3 tbsp Lemongrass
  • 8 oz Mushrooms
  • 1 Onion
  • 2 Red chiles, dried
  • 1 head Savoy or napa cabbage
  • 2 Shallots

• Canned Goods

  • 12 cups Chicken broth

• Condiments

  • 2 tsp Fish sauce

• Baking & Spices

  • 1 tsp Paprika
  • 1 tsp Salt
  • 1 tbsp Sugar

Found on cookie-loves.com

Description

Ingredients

• 12 cups chicken broth
• 6 stalks lemongrass
• 3 inch piece of ginger
• 1 onion
• 3 TB minced lemongrass
• 2 shallots
• 4 cloves garlic
• 2-5 dried red chiles
• 1 tsp paprika
• 1 tsp salt
• 1 TB sugar
• 2 tsp fish sauce
• 4-6 kaffir lime leaves
• 8 oz mushrooms
• 1 large bok choy
• 1 head savoy or napa cabbage
• 2 heads broccoli
• 1 lb eye of round beef
• 1 lb shrimp (peeled, deveined)

Directions

• Smash the root end of each lemongrass stalk and cut into halves or thirds to fit in your pot.
• Slice the ginger in half lengthwise and roast over your gas burner or in the oven on broil about 5 minutes. Peel the skin off.
• Peel the onion and cut in half. Roast that for 2-3 minutes as well.
• Fill a large pot with 8 cups of chickenbroth and add the lemongrass, ginger, and onion.
• Bring to boil and lower to simmer on medium low for at least 1 hour, up to 3 hours.
• While the broth is simmering, finely mince up shallots and garlic.
• In a small pan, heat up 3 TB of oil. Add the minced lemongrass, shallots, garlic and cook about 2 min until garlic is turning just barely golden. Remove from heat and add red chiles and paprika and stir to combine. This is your magic sate sauce.
• Check on your broth and add 1 tsp salt & 1 TB sugar & finely sliced kaffir lime leaves. Taste and add fish sauce if desired. At this point, you have your broth and can throw it in the fridge until party time.
• While broth is cooking you can also slice up all your meat & veggies and place them on plates. Wrap up with plastic wrap and keep in the fridge.
• About 30 minutes before its meal time, remove the broth from the fridge and heat it up.
• Slice mushrooms in half and throw into broth. Add the rest of the chicken broth.
• Add 2-3 TB of the sate sauce you made and stir around. Taste and add salt/fish sauce as desired.
• Plug in your hot put and turn to medium. Carefully pour the broth into the hotpot and put the lid on.
• Set out your meat & veggie plates and set the table.
• Chow time!