Cambodian hot pot, often called ya hon, is a shared meal of coconut-curry broth, vegetables, noodles, and thinly sliced meat or seafood cooked at the table. Versions vary by household, but this approachable version balances fragrant lemongrass, savory fish sauce, and creamy coconut milk, with a bright lime dipping sauce to cut through the richness.
Ingredients
- 8 oz (225 g) dried rice noodles
- 1 tbsp (15 ml) neutral oil
- 2 shallots, finely chopped, about ½ cup (75 g)
- 3 garlic cloves, minced, about 1 tbsp (9 g)
- 2 stalks lemongrass, tender inner portions finely minced, about 3 tbsp (25 g)
- 2 tbsp (30 g) Cambodian kroeung paste, if available, or 1½ tbsp (23 g) red curry paste
- 1 tsp (2 g) ground turmeric
- 4 cups (950 ml) low-sodium chicken broth
- 1 can coconut milk, 13.5 oz (400 ml)
- 2 tbsp (30 ml) fish sauce, plus more to taste
- 1 tbsp (12 g) light brown sugar
- 1 tbsp (15 ml) lime juice, for the broth
- 12 oz (340 g) boneless beef sirloin, sliced very thinly across the grain
- 12 oz (340 g) peeled, deveined raw shrimp
- 6 oz (170 g) oyster or shiitake mushrooms, sliced
- 4 oz (115 g) firm tofu, cut into ¾-inch (2 cm) cubes
- 4 cups (120 g) napa cabbage, cut into bite-size pieces
- 2 cups (60 g) water spinach or baby bok choy, cut into manageable lengths
- 1 cup (100 g) bean sprouts, rinsed
- ¼ cup (60 ml) fish sauce, for dipping sauce
- 3 tbsp (45 ml) fresh lime juice, for dipping sauce
- 1 tbsp (12 g) granulated sugar, for dipping sauce
- 1 small red chile, thinly sliced, or ½ tsp (1 g) crushed red pepper
- 2 tbsp (8 g) chopped cilantro, for serving
- 2 tbsp (8 g) thinly sliced scallions, for serving
Instructions
- Prepare the noodles and hot-pot ingredients. Soak or cook the rice noodles according to the package directions, then drain and set them aside. If the package calls for soaking, begin that while you prepare the other ingredients. Slice the beef across the grain into thin, bite-size strips; keep it cold until serving. Arrange the shrimp, mushrooms, tofu, cabbage, greens, and bean sprouts on separate platters. Keep raw beef and shrimp apart from ready-to-eat ingredients, and use separate serving utensils for raw and cooked food.
- Mix the dipping sauce. Stir together ¼ cup (60 ml) fish sauce, 3 tbsp (45 ml) lime juice, 1 tbsp (12 g) sugar, and the sliced chile until the sugar dissolves. Taste it: it should be salty, tart, and lightly sweet. Add a spoonful of water if it tastes too intense, or a little more lime if you want extra brightness. Divide the sauce among small individual bowls so each person has their own.
- Build the coconut-curry broth. Heat the oil in a large, heavy pot over medium heat. Add the shallots and cook for 3 minutes, stirring often, until softened but not browned. Stir in the garlic, lemongrass, kroeung or red curry paste, and turmeric. Cook for 1 minute, stirring constantly so the aromatics release their fragrance without scorching.
- Simmer and season. Pour in the chicken broth and coconut milk, then add 2 tbsp (30 ml) fish sauce and the brown sugar. Stir well, bring the broth to a gentle boil, and reduce the heat to a steady simmer for 10 minutes. Stir in 1 tbsp (15 ml) lime juice. Taste carefully and adjust with a little more fish sauce for savory depth, lime for tartness, or sugar if the curry paste is especially sharp. The broth should taste slightly more concentrated than you want in the bowl because vegetables and noodles will soften its flavor.
- Set up the table safely. Transfer the simmering broth to a tabletop hot-pot cooker on a stable, heatproof surface, or keep the pot on the stove and cook ingredients in batches there. Follow the appliance instructions and keep the cord away from walkways. Bring the ingredient platters to the table only when the broth is ready; keep the raw meat and seafood chilled until then. Set out tongs or chopsticks for raw ingredients and clean utensils for eating.
- Cook the ingredients in the broth. Keep the broth at a gentle simmer rather than a violent boil. Add a few pieces at a time so the pot does not cool down: mushrooms and tofu need about 2–3 minutes, cabbage and greens about 1–2 minutes, and shrimp about 2–4 minutes depending on size. Cook shrimp until opaque and firm, and check that the thickest shrimp reaches the USDA FSIS safe minimum internal temperature of 145°F (63°C). Cook the beef in small batches until it reaches 145°F (63°C), then allow it to rest for 3 minutes; check a folded or thicker piece with a food thermometer. Do not rely on color alone. Remove cooked items with a clean utensil, and avoid returning them to a platter that held raw food.
- Finish bowls and keep the meal going. Put a portion of noodles in each bowl, ladle over hot broth, and add cooked vegetables, tofu, beef, or shrimp. Sprinkle with cilantro and scallions, then season each serving with dipping sauce to taste. Continue cooking small batches at the table for about 20 minutes, replenishing broth from a hot pot if necessary. If the broth becomes too concentrated, stir in a little hot water or broth; if it becomes mild, add fish sauce or lime to individual bowls.
Tips
Use the right curry base. Cambodian kroeung is an aromatic paste commonly built around ingredients such as lemongrass, galangal, and turmeric, and its exact blend varies. It can be hard to find outside Southeast Asian grocery stores. Red curry paste is a practical substitute and gives a more Thai-style chile flavor, so begin with the listed amount and add more only after tasting. If your kroeung is unsalted, you may need a little extra fish sauce.
Slice proteins thinly, but keep them cold. Partially chilling beef in the freezer for 15–20 minutes can make it easier to slice evenly, but this is optional and is not included in the prep time. Cut across the grain for more tender bites. Keep the shrimp and beef refrigerated until the broth is simmering, and take out only a small amount at a time rather than leaving a full platter beside the hot pot.
Do not crowd the pot. Adding too much meat or chilled vegetables at once can stop the broth simmering and make cooking uneven. Cook small handfuls, wait for the liquid to return to a steady simmer, and use a thermometer for the beef and shrimp rather than judging doneness by appearance alone.
Choose a safe, steady heat source. A tabletop electric hot-pot appliance is convenient, but a regular saucepan on the stove works just as well if everyone serves themselves from the kitchen. Keep raw and cooked utensils separate, and do not let cooked food sit at room temperature while the meal stretches on. If you do not have a way to check temperatures at the table, cook the proteins fully in batches on the stove before serving.
Serving Suggestions
Serve ya hon as the main event, with the pot in the center and the vegetables, noodles, tofu, beef, shrimp, and dipping sauce arranged within easy reach. Plain steamed jasmine rice is a useful addition for anyone who wants a more substantial bowl or prefers to stretch the broth. Offer extra lime wedges, sliced chiles, and herbs at the table so people can adjust the seasoning individually. A crisp, mild vegetable such as cucumber can also be served on the side to balance the warm, creamy broth.
For a relaxed meal, put only a few portions of each ingredient within reach and replenish them from the refrigerator as needed. Give each diner a bowl for noodles and broth, a small dish for dipping sauce, and a clean pair of chopsticks or tongs for cooked food. The broth is part of the meal, not just a cooking liquid: as vegetables and seafood cook, it develops a deeper savory flavor. Ladle it into bowls throughout dinner, but keep it hot rather than letting the pot sit lukewarm between batches.
Variations
Make it meat-free. Replace the chicken broth with vegetable broth and omit the fish sauce, using 2 tbsp (30 ml) light soy sauce plus 1 tsp (5 ml) lime juice in the broth instead. Use mushrooms, tofu, cabbage, greens, and more bean sprouts as the cooking ingredients. The result will be less ocean-savory than a version seasoned with fish sauce; a small spoonful of miso can add depth, but stir it in after reducing the heat so it dissolves smoothly.
Use other proteins. Thinly sliced pork loin or lamb can stand in for beef, but cook whole cuts to the USDA FSIS safe minimum of 145°F (63°C) and rest them for 3 minutes. Thin chicken pieces must reach 165°F (74°C). These temperatures still apply when the meat is cooked in broth; make sure the pieces are thick enough for a thermometer reading, or cook them in a pan before putting them out for diners. Scallops or firm white fish can replace shrimp; cook fish to 145°F (63°C), checking its thickest portion.
Adjust the heat and richness. For a milder broth, use a mild curry paste and leave chile out of the dipping sauce. For more heat, add sliced fresh chile at the table rather than making the whole pot too spicy for everyone. A few tablespoons of unsweetened peanut butter can make the broth richer and slightly nutty, though it is not necessary and changes the flavor. If using it, whisk it into a ladleful of hot broth first, then stir that mixture back into the pot.
Adapt the vegetables to the season. Napa cabbage, water spinach, and bean sprouts are convenient choices, but baby bok choy, Chinese broccoli, thinly sliced carrots, or snow peas also cook well in hot broth. Cut firmer vegetables thinly so they soften at roughly the same pace as the other ingredients. Add leafy greens near the end of each cooking batch to keep them from becoming limp.
Storage and Reheating
For safety, refrigerate leftovers within 2 hours of serving. Separate broth from noodles and cooked ingredients when practical, and store everything in covered, shallow containers. Cooked broth, beef, shrimp, vegetables, and noodles keep for 3–4 days in a refrigerator set at 40°F (4°C) or colder. Do not save raw beef or shrimp that has been sitting out during the meal; discard raw proteins left at room temperature for more than 2 hours, or more than 1 hour when the room is above 90°F (32°C).
Reheat broth on the stove until it reaches 165°F (74°C), checking with a food thermometer. Reheat cooked leftovers to 165°F (74°C) as well; add noodles and delicate greens near the end so they do not turn mushy. If freezing, freeze broth separately for up to 2–3 months for best quality. Noodles and cooked vegetables can become soft after freezing, so they are best made fresh when serving the reheated broth.
Frequently Asked Questions
What is Cambodian hot pot called?
It is often called ya hon, though spellings and recipes vary. Ya hon commonly refers to a shared hot pot meal with a richly seasoned broth, often including coconut milk, aromatics, vegetables, and meat or seafood. Household versions differ in ingredients and sweetness, so this recipe is one practical interpretation rather than a single definitive formula.
Can I make the broth ahead?
Yes. Prepare and cool the broth, then refrigerate it in a covered container within 2 hours. It keeps for 3–4 days. Reheat it to 165°F (74°C) before transferring it to a hot-pot cooker, and prepare the noodles and raw proteins on the day you serve the meal.
Can I cook everything on the stove instead of at the table?
Yes. Keep the broth at a gentle simmer and cook small batches in a saucepan, then transfer each cooked batch to serving bowls. This works especially well when you do not have a tabletop cooker or want more control over checking the safe temperature of the meat and seafood.
What can I use if I cannot find lemongrass or kroeung?
Fresh lemongrass gives the broth a citrusy, herbal aroma. If unavailable, omit it rather than adding a large amount of lemon zest, which can taste bitter. Kroeung can be replaced with red curry paste as listed; that substitute is easier to find but usually makes the broth taste more like a chile-forward Thai curry.
How do I stop the coconut broth from separating?
Keep the liquid at a gentle simmer and stir it occasionally; a hard rolling boil can make coconut milk look grainy or separated. If some separation happens, whisk the broth gently. It is usually a texture change rather than a sign that the broth has spoiled, provided it has been handled and stored safely.
Can I use frozen shrimp?
Yes. Thaw it in the refrigerator overnight or in a sealed bag under cold running water, then drain and pat dry before serving. Do not thaw seafood on the counter. Keep thawed shrimp cold until it is ready to go into the simmering broth, and cook it to 145°F (63°C).
Related
- Cambodian Curry Recipe with Chicken and Kroeung
- Cambodian Kaw Recipe: Slow-Braised Pork and Eggs at Home
- Cambodian Lemongrass Chicken: A Fragrant, Easy Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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