Entree: China – Yunnan – 云南火锅 ➤ Yúnnán huǒguō (Communal simmering pot from Yunnan used to cook meats, mushrooms, vegetables, and noodles at the table)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 10 min

Ingredients

- 8 cups (1.9 L) low-sodium chicken stock
- 2 tbsp (30 ml) vegetable oil
- 1 oz (28 g) fresh ginger, thinly sliced
- 4 cloves garlic, smashed
- 4 dried red chilies, whole
- 1 tsp (2 g) Sichuan peppercorns
- 2 tbsp (30 g) doubanjiang fermented bean paste
- 2 tbsp (30 ml) Chinese rice wine (Shaoxing wine)
- 6 oz (170 g) Xuanwei ham, thinly sliced
- 1 lb (454 g) thinly sliced beef (ribeye or sirloin), frozen slightly for easier slicing
- 8 oz (225 g) assorted fresh Yunnan mushrooms (shiitake, oyster, king oyster)
- 8 oz (225 g) firm tofu, cut into bite-size cubes
- 8 oz (225 g) baby bok choy or mixed leafy greens
- 4 oz (115 g) rice vermicelli or glass noodles, soaked or cooked per package
- 1/4 cup (60 ml) light soy sauce
- 1 tsp (6 g) kosher salt, or to taste
- 2 scallions, sliced, for garnish
- Fresh cilantro, for garnish
- For dipping sauce (mix per person as desired): 1/4 cup (60 g) sesame paste, 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) chili oil, 1 clove garlic minced, chopped cilantro

Instructions

1. In a large pot, heat vegetable oil over medium heat. Add Sichuan peppercorns and dried chilies and toast 30–60 seconds until aromatic, careful not to burn.
2. Add sliced ginger and smashed garlic; stir 1 minute. Add doubanjiang and cook, stirring, for 1–2 minutes to bloom the paste.
3. Pour in chicken stock and rice wine; add Xuanwei ham. Bring to a simmer, then lower heat and simmer gently 25–30 minutes to develop a richly aromatic broth. Skim any foam or excess oil.
4. Strain if desired for a clearer broth, then return liquid to the pot and season with soy sauce and salt to taste. Keep the pot at a gentle simmer on a portable burner at the table.
5. Arrange raw ingredients on platters: mushrooms, tofu, bok choy, thinly sliced beef, and soaked noodles. Provide small bowls of prepared dipping sauce and garnishes like scallions and cilantro.
6. To eat, cook ingredients a few pieces at a time in the simmering broth until done: mushrooms and tofu 2–4 minutes, leafy greens 30–60 seconds, thinly sliced beef 10–30 seconds depending on thickness. Noodles cook according to package time in the broth.
7. Dip cooked items in individual sauce bowls and enjoy communally, replenishing broth with additional stock or water as needed during the meal.