Ingredients (serves 2–3):
Protein & Toppings:
200g thinly sliced beef
100g beef tripe (blanched and sliced)
100g beef or pork meatballs
1 egg
Fried pork skin or fish skin crisps
Vegetables:
1 cup Chinese cabbage or napa cabbage
1 cup morning glory, spinach, or Thai basil
1/2 cup bok choy or choy sum
Noodles & Base:
150g yellow egg noodles or glass noodles
1 liter beef broth (or water + beef soup cubes)
Dipping Sauce:
3 tbsp fermented tofu or Thai sukiyaki sauce
1 tbsp chili sauce or sliced fresh red chilies
1 tbsp lime juice
1 tsp sugar
1 tsp soy sauce
Optional: crushed garlic and sesame oil
Instructions:
Prepare Broth: Heat beef broth in a pot or tabletop hot pot until simmering.
Make Dipping Sauce: Mix all sauce ingredients until well combined. Adjust spice and sourness to your taste.
Cook at Table:
Add vegetables, tripe, and meatballs to the broth first.
Dip beef slices briefly into the hot broth until just cooked.
Add noodles and egg last, allowing the yolk to enrich the broth.
Serve: Dip cooked meats and veggies into the sauce. Eat with crispy pork skin for crunch.
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