Lẩu Thái (Thai Hotpot): A Slurp-Worthy Fusion of Vietnam and Thailand

In a large pot, heat 1 tbsp neutral oil over medium heat. Add bruised lemongrass, sliced galangal, torn kaffir lime leaves, and smashed chilies (if using). Sauté for 1-2 minutes until fragrant, then add tomatoes and cook for another 2 minutes until they start to soften. Pour in chicken stock and water, bring to a gentle boil, then reduce heat and simmer for 10 minutes to infuse the flavors.

Stir in tamarind paste, fish sauce, and palm sugar. Taste and adjust: you want a balance of sour, salty, and sweet. Simmer for 5 more minutes. If the broth is too intense, add a splash of water; if it needs more zing, add a squeeze of lime juice (reserve remaining lime for dipping sauce). Keep the broth at a gentle simmer while you set the table.

While the broth simmers, arrange all raw proteins, vegetables, and mushrooms on platters. Place herbs and lime wedges on a separate plate. Set out bowls of rice vermicelli (if using) and dipping sauces. Provide each diner with a small bowl of dipping sauce and chopsticks or a fork.

Transfer the simmering broth to a hotpot or heavy-bottomed pot set on a portable stove in the center of the table. Bring broth back to a gentle boil. Keep a ladle and a small strainer nearby for retrieving ingredients.

Let diners add ingredients to the broth in batches: first mushrooms and tofu (if using), then vegetables, and finally seafood and beef. Cook until just done: shrimp turn pink (about 1-2 minutes), squid curls (about 1 minute), beef loses its pinkness (about 30-45 seconds). Remove with a strainer and dip into sauce. Wait for each other, add more broth or water as needed, and keep the pot going until everyone is satisfied.

Toward the end of the meal, scatter fresh ngo om or cilantro and rau ram (if using) into the broth or over individual bowls. The heat will wilt them slightly and release their aroma. Serve any remaining broth in small bowls for sipping or to cook extra noodles.