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Family Steamboat, lau thap cam


  • Portable gas stove for cooking at table

  • 3 liters chicken stock

  • 1 chicken

  • 6 cloves garlic

  • 1 knob ginger

  • 1 tablespoon salt

  • 2 tablespoons sugar

  • 2 tablespoons fish sauce

  • For the steamboat

  • ½ Chinese cabbage (wong bok), washed & sliced into 4 cm pieces

  • 1 bunch mustard greens, washed & sliced into 4cm pieces

  • 1 bunch chrysanthemum leaves (tan o), washed & torn into 10cm pieces

  • 500g raw tiger prawns, peeled & deveined

  • 500 g barramundi fillets, sliced into 5 mm pieces

  • 500 g mussels

  • 12 scallops, on the half shell

  • 225 g dried vermicelli noodles, cooked

  • 4 birds eye chillies, thinly sliced

  • 125 ml light soy sauce


  • 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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