Recipes
Vietnamese Steamboat
Serves 4
Ingredients
Broth
• 1½ litres good free range chicken
stock
• 2 tbsp. rice wine
• 3 lemongrass stalks, bruised
• 3 garlic cloves, crushed
• 3cm piece ginger, thinly sliced
• 2 spring onions, thinly sliced
diagonally
Dipping sauce
• 1–2 red chillies, de-seeded and finely
chopped
• 1 garlic clove, crushed
• 1 tbsp. sugar
• ¼ cup freshly squeezed lemon or lime
juice
• 1 tbsp. rice vinegar
• 2 tbsp. fish sauce
Chicken marinade
• 1 tbsp. oyster sauce
• 1 tbsp. soy sauce
• 1 tbsp. rice vinegar
• ½ tsp. sesame oil
• 1 garlic clove, crushed
• 600g free range skinless chicken
breast, thinly sliced
Steamboat additions
• 12 raw prawns, shelled
• 150g silken tofu, cubed
• Fresh Asian greens
• Sliced Chinese cabbage
• Asparagus
• Bean sprouts
• Sliced celery
• Sliced mushrooms
• Fresh coriander
• Thai basil
• Vietnamese mint
• 300g fresh egg noodles
Method
1. To make the broth, put all
ingredients in hotpot and bring to
boil. Simmer for 20 minutes.
2. To make the dipping sauce, add all
ingredients to a bowl and stir with
a fork until the sugar has dissolved.
Set aside until required.
3. To prepare the chicken, place oyster
sauce, soy sauce, rice vinegar,
sesame oil and garlic in a bowl. Add
sliced chicken and mix well, making
sure chicken is well coated.
4. Arrange your chosen steamboat
additions onto platters.
5. Place the appliance in the centre of
the table, and allow guests to poach
their steamboat options in the broth,
ensuring any chicken or prawns
are fully cooked through. Dip into
dipping sauce.
6. When poaching is complete, add
noodles to broth and simmer until
cooked. Ladle broth and noodles
into serving bowls and eat straight
away.