I mostly cook French cuisine, but when we don’t feel like French food, we often eat Asian — and among everything in the vast repertoire of Asian cuisine, hot pot is my favorite. It reminds me of French fondue in the best possible way: a communal pot at the center of the table, everyone reaching in, conversation slowing down as the glory of the scrumptious, shared food takes over.

Hot pot is one of the oldest cooking methods in Asia — bite-sized cuts of meat, seafood, vegetables, and tofu cooked rapidly in a simmering communal broth. The concept is simple, but the depth of variations across Asia is remarkable. Every region of China has its own approach, from the tongue-numbing spice of Sichuan to the clean, delicate broths of the south. Korea has Budae Jjigae, the hearty “army stew” born from post-war ingenuity. Japan has shabu-shabu, elegant and restrained. Cambodia, Thailand, Vietnam has their own version, their own broths, and their own table rituals. As your love for hot pot grows, so does your repertoire of cooking methods and ingredients.

On equipment: if you already own a Le Creuset Dutch oven, you’re well set up. A heavy soup pot or stockpot works just as well. But if you want to go deeper into the tradition, a dedicated dual-chamber hot pot is the pro move that will make your parties stand out — the yin-yang design keeps a spicy broth on one side and a mild broth on the other, which is not just visually striking but genuinely practical when you’re cooking for a table with different heat tolerances.

Ingredients

Main Ingredients

  • Meats & Seafood
    • 1 lb beef flank (shabu shabu sliced thin works nice, but you can use any thin cuts of meat you prefer, such as chicken breast, pork, etc.)
    • 1 lb of seafood such as tilapia fillets, shrimp, squid, clams, fish balls, etc.  (we like to get a mixed seafood bag from our local Asian market)
  • Vegetables & Other Essentials
    • 1 lb firm tofu
    • 12 oz dried vermicelli noodles
    • 1/2 lb spinach
    • 1/2 lb Chinese broccoli
    • 1/2 lb seafood mushrooms or king oyster mushrooms

1 bag of Little Sheep Hot Pot Seasoning, we like spicy and our hot pot has a divider to also do mild, which our daughter prefers

Dipping Sauce

  • 12 tbsp light soy sauce
  • 3 tbsp Shacha sauce
  • 3 tbsp olive oil
  • 1.5 tbsp sesame oil
  • 12 tbsp oyster sauce
  • 3 tsp salt
  • 3 tsp sugar
  • 3 tsp chicken bouillon
  • 1.5 tsp chili oil (to taste)
  • 12 tbsp boiled water

Instructions

Step 1: Freeze & Partially Thaw Meat If It is Not Already Sliced Thin

  • Partially frozen meat is easier to slice thinly.
  • If frozen, move meat to the refrigerator overnight before cooking.
  • If using fresh meat, freeze it for 1-2 hours before slicing.
  • The ideal texture: still firm but with a little give.

Step 2: Wash & Prepare Vegetables & Mushrooms

  • Rinse all vegetables and mushrooms thoroughly.
  • Cut firm tofu into cubes.
  • Soak dried vermicelli noodles if using.

Step 3: Slice Meat Thinly

  • Place a towel under the cutting board for stability.
  • Slice beef, chicken, and pork into 1-2 mm thin slices.
  • For pork chop marinade, mix salt, baking soda, cornstarch, and water before coating the pork.

Step 4: Mix Dipping Sauce

  • Combine all sauce ingredients in a bowl.
  • Add boiled water to help preserve freshness.

Now you have everything you need to make an authentic, restaurant-quality hot pot at home! Enjoy!