Traditional Mongolian Hot Pot With Lamb

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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Updated on 04/18/22
Mongolian Hot Pot for Two

DigiPub/Getty Images

Prep: 30 mins
Cook: 0 mins
Total: 30 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
711 Calories
41g Fat
17g Carbs
66g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 711
% Daily Value*
Total Fat 41g 52%
Saturated Fat 16g 82%
Cholesterol 218mg 73%
Sodium 753mg 33%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 6%
Total Sugars 6g
Protein 66g
Vitamin C 30mg 149%
Calcium 76mg 6%
Iron 5mg 30%
Potassium 1144mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A classic northern Chinese dish, the Mongolian hot pot is traditionally made with mutton. The easiest way to prepare the broth is to purchase a leg of lamb and heat it in boiling water before slicing. However, chicken broth can be substituted. For best results, use a firm bean curd. Suggested dipping sauces include soy sauce, sesame paste, preserved (fermented) bean curd, chili oil, hoisin sauce, and red rice vinegar.

Ingredients

  • 6 cups stock, lamb or chicken stock

  • 1 tablespoon dark soy sauce

  • 1 slice ginger

  • 2 scallions

  • 3 pounds lamb, boneless

  • 1 to 2 pieces bean curd

  • 1 pound cabbage, Chinese, or other green vegetable like bok choy or spinach

  • 3 1/2 ounces bean thread vermicelli

Steps to Make It

  1. Cut the lamb into paper-thin rectangular slices. Slice the bean curd.

  2. Wash, drain, and chop the vegetables. Prepare any side dishes that you are planning to serve.

  3. Lay the lamb, chopped vegetables, and side dishes on separate platters on the table. Place the dipping sauces on the table in small individual bowls. Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food.

  4. Bring the broth with the dark soy sauce to a boil, and add the ginger and green onion. Transfer enough broth so that the fondue pot is approximately 2/3 to 3/4 full. (How much broth you need will depend on the size of the fondue pot.)

  5. Place the fondue pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.

  6. To serve, invite guests to spear the food with a dipping fork and cook briefly in the broth until cooked, then dip the cooked food in the sauces as desired.

  7. Use a dipping basket to cook the vegetables in batches in the hot broth and ladle out into the soup bowls. Cook the noodles and serve at the end of the meal.

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