24 August 2017

Asian hot pot

Winter Warming Fun - Asian Hot Pot!

By Perri Yiu - Dietitian

Hot pot is a wonderful way to socialise and enjoy a wide variety of food with friends and family (the more people, the more variety of food you can have!).  Hot pot involves setting the table with a variety of raw ingredients and a consistently simmering pot of stock to cook the food in. Once the table is set, everyone can pick what they like and start cooking.

Hot pot (or steamboat) originates from Asia and is most popular during winter. The main ingredients include stock bases, thinly sliced meats, seafood and other protein varieties (eg. tofu, dumplings, beef balls and fish balls), vegetables, noodles and condiments. There are many variations for hot pot and the choices of the types of main ingredients included can reflect the region of Asia it is from.

Just as the different regions of Asia have their variation of hot pot, you can also personalise your hot pot to your liking and needs. If you are on a low FODMAP diet, you won’t need to miss out.

Hot pot is easy to prepare. Here are the things you will need to make a low FODMAP hot pot at home.

Equipment needed:

  • Portable stove Induction cooker or portable gas stoves are popular choices
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  • Pot

    • Some pots designed for hot pot have a divider in the middle to allow people to enjoy two different stocks simultaneously; however, any pot that works with your portable stove is sufficient

  • Hot pot ladles/scoop/strainer (similar to a mini strainer)

    • To cook and/or retrieve your food from the pot

  • Wooden chopsticks

    • If you are using metal utensils, be careful not to burn yourself when eating

  • Bowls, sauce dish or plates

    • One for your cooked foods and one for your sauce/condiments.

Low FODMAP ingredient options for hot pot (check The Monash University Low FODMAP Diet App or Booklet for more options):
Vegetables Protein Stock ideas Condiments/Garnish Noodles
Bean sprouts Thinly sliced beef, lamb, pork, chicken White daikon/radish with coriander Soy sauce Rice noodle (e.g. Vermicelli/rice sticks noodles)
Bok choy Fish slices Beef/Chicken/Pork Bone Broth Oyster sauce Kelp noodle
Chinese cabbage (Wombok) Shellfish Coriander
Choy sum Squid Chopped spring onion tops (green part only)
White daikon/radish Tofu Chopped chilli
Oyster mushrooms Egg Sesame oil
Lettuce
Ginger
Water chestnuts
Bamboo Shoots
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