Southeast Asian Hot Pot

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Southeast Asian Hot Pot... hot_pot.jpg (25861 bytes)

Bites Of Asia
Yield: 6 Servings

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Ingredients:
3 cups Chicken broth
3 cups Water
3 tbsps Vinegar (or sour shrimp paste Tom Yum)
1 lb Top sirloin (sliced thin)
1 lb Mushroom (straw mushrooms or oyster mushrooms)
1 1/2 lb Med. Shrimps (shelled & deveined)
1/2 lb Meatballs
1 lb Bean sprouts
1 cup Fish sauce
1 bundle Cilantro
1 package Rice vermicelli
1 hear Green lettuce
1 Med. Crock pot

Preparation:
1. Cook the rice vermicelli in boiling water for 5 minutes. Drain and immediately rinse in cold water and set aside and allow water to drain. Clean lettuce, cilantro, and bean sprouts. Divide vegetables equally in two separate traits.

2. Divide the beef into 2 separate plates. Do the same for the shrimps.

3. In a crock pot, combine the chicken broth, meat balls, and water and bring to boil. Add vinegar and reduce heat to medium. Place the hot pot in the middle surrounded by the beef, shrimps, and vegetable plates. (see photo above.) Serve.