Cambodian hot pot, called “yaohon” or sometimes “yahon,” involves barbecue sauce and soy bean curd based broth and a variety of ingredients. There are so many recipe variations of yaohon, and every Cambodian aunt has her own version. True story 😂.
For this classic mild yahon broth recipe:
Ingredients:
1 12.3 oz jar of Dragonfly Barbecue Sauce (discard the oil if you want less overall oil in the broth or keep some to saute the garlic and lemongrass)
1 8.5 oz can or 1/4 cup of Bull Head Barbecue Sauce
1 14 oz can of coconut cream or milk
1/2 jar of red fermented bean curd
-or Soya Bean Curd Sauce (for spicy broth)
1 tablespoon fish sauce
1-2 tablespoons chicken bouillon with 3 cups of water
-or 3 cups of chicken broth
1-2 tablespoons sugar (to taste)
4 garlic cloves, minced
3-4 tablespoons of vinegar (skip if using the Soya Bean Curd Sauce which is already sour)
1 can of club soda or beer
-or coconut soda if you like the really sweet broth
1/4 cup of crushed roasted peanuts (optional)
Optional:
1 stalk lemongrass, smashed and cut into finger-length
1 slice of galangal
5 kaffir lime leaves
- or 2 tablespoons of tom yum paste
Instructions:
1. Heat up pot and sauté garlic, lemongrass, galangal, and kaffir lime leaves. Pour in all the ingredients, mix well, and let it simmer for 10-15 minutes to infuse flavors.
2. Taste and adjust seasoning to taste.
3. Arrange sliced meats, vegetables, and noodles on plates for easy access.
4. Place a portable stove at the center of the table with the simmering broth.
5. Each person cooks their choice of ingredients in the broth using individual baskets or chopsticks.
6. Enjoy the interactive and flavorful yahon experience with friends and family!
Feel free to customize the recipe based on your preferences and ingredient availability.
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