Thai BBQ Hot Pot (Moo Kata)

If Korean BBQ and Japanese Shabu Shabu had a baby, you'd get this glorious Thai communal meal.


  • ½ lb pork belly, Thinly sliced
  • ½ lb ribeye, Thinly sliced
  • ½ lb pork jowl, sliced
  • ½ lb shrimp, peeled with head on
  • ½ lb squid, cleaned and sliced
  • Assorted fish balls
  • 5 oz enoki mushrooms, trimmed
  • 4 oz shitake mushrooms, sliced
  • 2 cups Shanghai cabbage, sliced
  • 2 cups Chinese broccoli, roughly chopped
  • 1 cup Chinese chives, chopped
  • 1 cup cilantro, chopped
  • 1-2 pkgs glass noodles
  • Water for soup base
  • Nam Jim Jaew sauce:
  • ⅓ cup fresh lime juice
  • 3 tbsp fish sauce
  • 2 tsp sugar
  • ¼ cup shallots, thinly sliced
  • ¼ cup cilantro, finely chopped
  • 1 tbsp dried ground Thai chili
  • 1 tbsp toasted ground rice powder
  • Nam Jim Seafood sauce:
  • 8 cloves garlic
  • ¼ cup cilantro root, stem, and leaves, roughly chopped
  • 3 tbsp fish sauce
  • 2 tsp sugar
  • ½ cup lime juice
  • 6 birds eye chilies, roughly chopped


  1. Prep the dipping sauces: For Nam Jim Jaew, combine all ingredients in a bowl and divide into individual bowls for serving. For Nam Jim Seafood, combine all ingredients in a mortar and pestle or food processor and divide into individual bowls.
  2. Arrange 3 platters: one for raw pork and beef, one for shrimp, squid, fish tofu and balls, and one for veggies and glass noodles on another.
  3. Preheat your moo kata grill or two burners with a grill pan and pot on another. Pour water into the reservoir and add veggies and proteins of your choice.
  4. Grill and dip items, and keep adding items to the water to build a flavorful soup as your meal progresses.