Thai-Style Sour-Spicy Hot Pot

泰式酸辣锅

Thai-Style Sour-Spicy Hot Pot — a Chinese recipe made with doubanjiang, ready in about 35 minutes. Step-by-step instructions with photos.

Ingredients

• doubanjiang (spicy fermented broad bean paste)
• Sichuan peppercorns
• rice vinegar
• tofu puffs (fried tofu cubes)
• dried chili flakes

Instructions

1. Heat 15 ml (1 tbsp) neutral oil in a wok over medium heat. Add doubanjiang and stir-fry 2 minutes until oil turns red and fragrance blooms.
2. Add Sichuan peppercorns and dried chili flakes. Stir 1 minute until fragrant — do not burn. (Peppercorns swell slightly; chili flakes deepen in color.)
3. Pour in 1.5 L water and bring to a vigorous simmer. Add tofu puffs and simmer 10 minutes to infuse.
4. Stir in rice vinegar and simmer 2 more minutes. Taste — adjust with ½ tsp sugar (2 g) if too sharp, or ½ tsp light soy sauce (7 ml) if too flat.
5. Transfer to hot pot. Serve with raw additions: sliced mushrooms, baby corn, snow peas, and fresh cilantro. Optional protein: quick-poached shrimp or thinly sliced pork belly.