Asian Hot Pot Noodle Feast (Printable Version)

A vibrant Asian hot pot with aromatic broth, tender beef, fresh veggies, and rice noodles cooked right at the table.

# What You'll Need:

→ 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 - ½ cup fresh cilantro leaves
20 - ½ cup Thai basil leaves
21 - 1 lime, cut into wedges

→ Dipping Sauces

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

# How to Prepare:

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 presentation at the table.
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 juice, and dipping sauces as preferred.

# Expert Suggestions:

01 -
  • Everyone cooks exactly what they want at their own pace, so no one's stuck eating overcooked vegetables or undercooked noodles.
  • The aromatic broth tastes like it took hours, but it's done in under 30 minutes, and you'll smell it the moment you start simmering those spices.
  • It's naturally interactive and fun, turning dinner into an experience rather than just eating from a plate.
  • Completely customizable for dietary needs and picky eaters without making separate meals.
02 -
  • If your beef isn't actually thin enough, it won't cook properly in the broth and you'll end up with chewy chunks instead of tender morsels, so that freezing step is non-negotiable.
  • The broth needs to stay at a consistent simmer throughout the meal, not a rolling boil, or your vegetables will turn to mush and the noodles will break apart.
  • Don't skip the straining step after simmering the aromatics, those solids will cloud the broth and make everything look murky instead of clear and inviting.
03 -
  • Freeze your beef at least an hour but not overnight, as freezing it solid makes it harder to slice cleanly and the slices can crack.
  • Taste your broth before guests arrive and adjust the seasoning then, because adding soy sauce at the table feels clumsy and the flavors won't have time to meld properly.
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