Vietnamese Steamboat

Time 50 min
Difficulty Easy
Serves 8


Tegel Fresh Chicken Skinless Breast


  • 1½ litres good-quality chicken stock
  • 2 Tbsp rice wine
  • 3 lemongrass stalks, bruised
  • 3 cloves garlic, crushed
  • 3cm piece ginger, sliced
  • 2 spring onions, thinly sliced on the diagonal

Dipping sauce:

  • 1–2 red chillies, deseeded and finely chopped
    (according to taste)
  • 1 clove garlic, crushed
  • 1 Tbsp sugar
  • ¼ cup lemon or lime juice
  • 1 Tbsp rice vinegar
  • 2 Tbsp fish sauce

Marinade for chicken:

Steamboat oprions:

  • 12 raw prawns, shelled
  • 150g silken tofu, cut into cubes
  • Asian greens
  • sliced Chinese cabbage
  • asparagus
  • bean sprouts
  • sliced celery
  • sliced mushrooms
  • fresh coriander
  • Thai basil
  • Vietnamese mint
  • 300g fresh egg noodles


1. To prepare the broth, put all ingredients in a saucepan and bring to the boil. Simmer for 20 minutes.

2. To prepare the dipping sauce, put all the ingredients in a bowl and stir until the sugar has dissolved. Set aside until required

3. To prepare the chicken, place the oyster sauce, soy sauce, rice vinegar, sesame oil and garlic in a bowl. Add Tegel Fresh Chicken Skinless Breast and mix well making sure the chicken is well coated.

4. To prepare the steamboat options, arrange the prepared chicken, prawns, tofu, vegetables, herbs and noodles onto platters.

5. To serve, place the steamboat, electric wok or gas burner and saucepan in the centre of the table. Add the broth and bring to the boil then reduce the heat so the stock is simmering.

6. Place the platters of steamboat options and a bowl of dipping sauce on the table and tuck in. Let your guests poach their selections in the steamboat and dip them in the dipping sauce.

7. When they have finished, add the noodles to the broth and simmer until the noodles are cooked. Ladle the broth into serving bowls and eat straight away.

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