Asian Hot Pot Noodle Feast (Printable Version)

Interactive dining with aromatic broth, beef, vegetables, and noodles cooked tableside.

# 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

# Step-by-Step Guide:

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 20-25 minutes. Strain to remove solids and return broth to a simmer.
02 - Soak rice noodles in warm water for 20-30 minutes until pliable, then drain thoroughly.
03 - Arrange the thinly sliced beef, vegetables, fresh herbs, lime wedges, and dipping sauces on large platters for convenient table access.
04 - Place a portable tabletop burner or electric hot pot on the dining table with the simmering broth in a wide, shallow pot.
05 - Diners add noodles, vegetables, and beef slices directly to the simmering broth, cooking to desired doneness. Beef requires only seconds to cook through.
06 - Ladle cooked items and broth into individual bowls. Top with fresh herbs, lime juice, and preferred dipping sauces.

# Additional Tips::

01 -
  • Everyone cooks at their own pace, so there's no rushing or reheating, just live food appearing in bowls exactly how each person wants it.
  • The aromatic broth tastes like it took hours, but you'll have it simmering in under 30 minutes.
  • It's the kind of meal that turns a regular Tuesday into something worth remembering, with people lingering at the table long after they've finished eating.
02 -
  • Freeze your beef for exactly one hour before slicing, not longer or it becomes rock hard; this small step is what separates paper-thin slices from chunky ones.
  • The broth needs to keep simmering the entire time people are cooking, so check the heat occasionally and adjust as needed so it doesn't boil aggressively and evaporate.
03 -
  • Keep a small ladle of extra broth simmering nearby so you can top up the pot as it reduces, maintaining that steady simmer without flavor fading.
  • If you don't have a tabletop burner, you can make this work with an electric hot pot, fondue pot with burner, or even a slow cooker on high, though the interactive table element diminishes slightly.
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