Full recipe at (Cong thuc day du) http://danangcuisine.com/?p=1962 Ingredients (serves 8-10) 2 corn on the cob, husked and cut into 2-inch rounds 1 kg napa cabbage, 2.2 lb, cut into 2-inch pieces 500 g mushrooms oyster/shiitake/ straw/shimeji etc., bite-sized 1 kg tofu, cut into 1x2 inch cubes 1 kg beef, thinly sliced against the grain 1 kg shrimps, tips and legs trimmed 800 g seafood balls, split an X halfway *For the soup base* 3 liters chicken/pork broth 12 red hot chili peppers 12 (kaffir) lime leaves, teared 8 slices galangal 4 stalks lemongrass, cut into 3-inch lengths 1 onion, sliced 2 medium tomatoes, cut into wedges 2 tsp tom yum paste 4-6 tbsp fish sauce 1 tsp tom yum paste *For the dipping sauce* 2 tbsp soy sauce 2 tsp sugar 1 tsp sesame oil chili, roasted sesame seeds 1-2 kg noodles (glass/egg noodle, vermicelli or instant noodle) You can buy a Hot Pot at http://amzn.to/117DjN7 Other options for dipping sauce: Mam Tom http://youtu.be/i95TLr1nbuQ Nuoc mam cham http://youtu.be/OrUZzchXGzo (use 112 ratio instead of 115) Let's share food online: Instagram: http://instagram.com/helenrecipes/ Facebook: https://www.facebook.com/danangcuisine Twitter https://twitter.com/HelenRecipes Music by Audio Network