Lemon grass hot pot recipe

Ingredients

• 1 tablespoon sugar
• 2 teaspoons fish sauce
• 2 teaspoons fish sauce
• 1 teaspoon salt
• 4 garlic cloves, minced
• 1 red chili, dried
• 3 tablespoons lemongrass, minced
• 2 shallots, chopped
• 1×3-inch piece ginger
• 1 onion, sliced
• 12 cups chicken broth, low-sodium
• 6 lemongrass stalks, chopped
• 1 Bok choy, large, chopped
• 1 head Napa cabbage, chopped
• 2 heads broccoli, chopped
• 6 Kaffir lime leaves, chopped
• 8-ounces mushrooms, sliced
• 1 lb Shrimp, deveined, peeled
• 1 lb. Beef, eye of round, thinly sliced

1. Smash the root ends of the lemongrass stalks. Chop into thirds and toss into large stockpot.
2. Slice the ginger lengthwise in half. Peel the skin. Peel the onion and cut in slices. Add to stockpot.
3. Add 8 cups of broth to stockpot and bring to a boil. Lower the heat to low and simmer for 1 hour.
4. As the broth simmers, mince garlic, and shallots finely.
5. Add to a pan 3 tablespoons of oil and heat over medium high heat. Add the garlic, lemongrass, and shallots. Cook for a couple of minutes until the garlic is turning golden. Remove the pan from heat. Add the paprika and red chilies. Combine and stir. This will be one of your sauces.
6. Add the 1 teaspoon salt, and sugar to the broth, along with the lime leaves. Adjust the taste with fish sauce, the broth is ready to serve.
7. Slice the veggies and meat and place on plates on the serving table.
8. Add the remainder of chicken broth to broth mixture. Add mushrooms as well. Add to 2 tablespoons of the sauce made in step 5. Adjust taste as you like.
9. Pour the broth into the hot pot on serving table burner.
10. Set the veggies and meat plates out, along with chopsticks or fondue forks. Ladle the broth into individual bowls and allow your diners to cook their meats and veggies as they like.