Jim Jum (Thai Hot Pot)
Ingredients: beef (ribeye), oyster sauce, soy sauce, oil, egg white · 35 min cook time · 550kcal · $26.50
Ingredients
150g beef (ribeye), 1tsp oyster sauce, 1tsp soy sauce, 1tsp oil, 1Tbsp egg white, 0.5tsp tapioca or cornstarch, 150g chicken breast, 200g pork jowl, 2Tbsp fish sauce, 1.5Tbsp lime juice, 1Tbsp tamarind, 0.5tsp sugar, to taste roasted chili flakes, 1stalk green onion, 2leaves sawtooth coriander, 1Tbsp toasted rice powder, 1head Napa cabbage, 1bunch water spinach, 1carrot carrot, 1pack Shimeji mushrooms, 1bunch Thai basil, 4cups pork stock, 2stalks lemongrass, 5rounds galangal, 5leaves kaffir lime leaves, 1bowl glass noodles
Instructions
1. Marinate the sliced beef with oyster sauce, soy sauce, oil, egg white, and tapioca or cornstarch. Mix well.
2. Prepare chicken breast with the same marinade. Leave pork jowl unmarinated.
3. Make the dipping sauce (Jim) by combining fish sauce, lime juice, tamarind juice, sugar, roasted chili flakes, chopped green onion, and sawtooth coriander. Save toasted rice powder for the last minute.
4. Chop and arrange the vegetables: Napa cabbage, water spinach, carrot ribbons, Shimeji mushrooms, Thai basil, and sawtooth coriander on a platter.
5. Boil pork stock in a pot and add the Tom Yum trinity: lemongrass, galangal, and bruised kaffir lime leaves. Season with a touch of fish sauce and simmer for 3 to 5 minutes.
6. Arrange the meat platter with an egg in the center. Add toasted rice powder to the dipping sauce and the rest to the broth.
7. Add vegetables and glass noodles to the simmering broth, dip meats into the egg yolk then into the boiling broth, and dip cooked food into the dipping sauce to eat.
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