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Family Steamboat, lau thap cam


  • 3 liters chicken stock

  • For the steamboat


  • Chicken Stock - :

  • 1.

    Place 6 litres water in a large pot with the chicken, garlic and a knob of ginger. Bring to the boil and then stand and skim the impurities off the top until they stop appearing at the surface (this is very important).

  • 2.

    Strain liquid and add to a clean saucepan.

  • 3.

    Combine chicken stock, salt, sugar and fish sauce, mix well and return to the boil.

  • For the steamboat:

  • 1.

    Place the gas stove with a special steamboat hot pot or large saucepan in the middle of the dinner table. Transfer 2 litres of the chicken stock mixture to steamboat.

  • 2.

    On separate platters, place vegetables, herbs, seafood and vermicelli.

  • 3.

    In small dipping bowls, add sliced chilli and soy sauce for dipping.

  • 4.

    Bring the stock to simmer, each person dips some greens and seafood into the stock until cooked.

  • 5.

    Each person retrieves their cooked ingredients with their chopsticks then pours some stock into their bowls. As the greens and seafood cooks, the more flavorsome the stock becomes.

  • 6.

    When the stock starts to boil down, replenish with remaining liter of chicken stock.

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Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Family Steamboat, lau thap cam.


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