Lau

Ingredients

• Dipping sauces - Various, for serving
• Lime - 1, cut into wedges
• Cilantro - 1/2 cup, chopped
• Thai basil - 1/2 cup, chopped
• Bean sprouts - 1 cup
• Rice noodles - 8 ounces, cooked
• Bok choy - 2 heads, sliced
• Napa cabbage - 1/2 head, sliced
• Mushrooms - 8 ounces, sliced
• Tofu - 1 block, cubed
• Chicken - 1 pound, thinly sliced
• Beef - 1 pound, thinly sliced
• Shrimp - 1 pound, peeled and deveined
• Sugar - 1 tablespoon
• Fish sauce - 2 tablespoons
• Garlic - 4 cloves, minced
• Onion - 1, sliced
• Ginger - 2-inch piece, sliced
• Lemongrass - 2 stalks, bruised
• Beef broth - 8 cups

Instructions

1. In a large pot, bring the beef broth to a boil.
2. Add the lemongrass, ginger, onion, garlic, fish sauce, and sugar to the pot. Simmer for 30 minutes to infuse the flavors.
3. Prepare the dipping sauces by combining ingredients like soy sauce, hoisin sauce, chili sauce, and lime juice in separate bowls.
4. Arrange the shrimp, beef, chicken, tofu, mushrooms, Napa cabbage, and bok choy on separate plates.
5. Place a portable hot pot or electric hot pot in the center of the dining table.
6. Fill the hot pot with the simmering broth and place it on a heat source.
7. Each person can then add their desired ingredients to the hot pot and cook them to their liking.
8. Once cooked, the ingredients can be dipped into the various sauces and enjoyed.
9. Serve the lau with cooked rice noodles, bean sprouts, Thai basil, cilantro, and lime wedges for garnish.
10. Enjoy the lau hot pot with family and friends!