Cambodian (Khmer) Style Hot Pot
My family calls it Yao Hon យ៉ាវហន while others calls it “Chhnang Pleurng ឆ្នាំងភ្លើង” which literally means Fire Pot. I think the later one sort of suits more. Matter of fact, I don’t even know how we got the name Yao Hon. If anybody knows, please do share. 
It sound kind of Chinese? Hot pot is great to enjoy in groups as it encourage socializing in an informal setting.
I get my vegetable nutrients the most when having it as a side dish for hot pot. However I am a bit picky when it comes to vegetable selections. There are only a couple that are my “must have” such as Watercress, Cabbage and the latest Chrysanthemum leaves (Tang O or Tang Oh). Anything other than that aren’t necessary but I don’t mind eating either. 
As for the meat I am not much of a fan for beef anymore. I think it’s because when ever I decide to make hot pot it’s usually because I want to eat my vegetables so meat is secondary. But it does add another layer of rich flavor to the broth so I usually have it available as well. 
Another item I like to also have is cuttlefish or squid. Hot Pot is also a great way to to clear out your fridge by using up your meats and vegetables. Mind sharing your favorite hot pot side dishes?
It seems like everybody has their own way of making the broth depending on many factors. I don’t think there’s a right or wrong way. My version of Yao Hon broth is pretty rich and flavorful not to mention spicy as well. It uses a lot of different spices such as bean curd, BBQ sauce and Satay Sauce. In addition you can also add a combination of water, chicken stock, Coco Rico, or your choice of beer. Yeah you heard me right, I add beer to mine. No you won’t get buzz or drunk because the alcohol pretty much evaporates during the cooking process. I made a very big pot of broth because I plan to freeze and enjoy the other half at a later time. Adjust amount accordingly.
Ingredients
1 jar (13 oz) fermented bean curd with or without chili
3 full tablespoons hot & spicy BBQ sauce – Asian Style, look for the tin jar as pictured
4 tablespoons BBQ sauce (the jar specify it’s for Yao Hon), it taste like Satay Sauce
1 can pineapple, drained and cut into bite size
1 can chicken stock (14 oz)
2 can water – use the empty chicken stock can to measure
1 12oz bottle Guinness Beer – substitute with either Coco Rico or other type of clear soda drinks
sugar & fish sauce to taste
Side Dishes: Select your choice of meats & vegetables. Here i have some cabbage, watercress, spinach, chrysanthemum leaves, seafood mix, beef and some left-over grilled chicken from Chinese take-out the night before.
Method:
In a large pot empty the jar of bean curd and break it down to a smooth paste. Once it’s broken, turn on the heat and add the BBQ sauce, satay sauce, chicken stock, water, and the soda. Bring to a boil for about 5 minutes and simmer another 7-10 minutes.
Just before you are about to turn off the heat add the pineapple. Season with sugar and fish sauce. I did not provide measurements because the flavor will depends on what type of liquid you are using. For example, if you are using Coco Rico it has a sweetness flavor already so you might want to cut down on adding sugar.
Transfer the broth to your hot pot and wait for it to boil again then start adding your meats and vegetables. Some like to have it with noodles while others like me prefer just plain-o steamed rice.
For sanitary purposes it’s best to use a separate utensil to pick up your raw meats.
Have fun and enjoy your Cambodian Style Hot Pot
Hi Khatiya,
I haven’t had this in ages. I’m so going to the store and buying an electric pot. Can’t wait to try this recipe. Thanks
And do let us all know how you like this broth. Good luck and have fun!
my family calls it yao hon if there’s orangy, spicy, sour, sweet fondue-broth like the one you have in the picture. we also use butter as a fondue for yao hon.
as for chnang pleurng, we usually eat it in a fire pot. it has a clear broth and we mostly cook seafood and vegies in that one rather than beef.
well that’s how my family does it. and i have no idea where did yao hon originated.
So many styles and name. All that matter is that is taste good right?
There’s one with a beef-bone type of broth too and you can add like roasted pig and peking duck …etc. I ate that as well when growing up. Perhaps I will attempt to make it one of these days.
oh that sounds good! i’ve never had it w/ beef bone broth. yeah you should def. try it out and let us know! =)
I’m the Guinea Pig huh? LOL j/k yeah as soon as the weather cool down a bit I will try to make it and let you all know.
lol! but you are the master chef! we come to you for guidance. lol. take your time and good luck! ^_^
This is one of my most favorite things to eat, but i was wondering if you can e-mail me your recipe for the caramelized pork with eggs that is another one of my favorites. Love your page!
omg nevermind i found it…I’m so blonde. Thanks though
LOL it’s okay. I’ve re-organized my page many times. Hopefully this new layout will make it easier for people to locate the recipes or whatever they are looking for.
When you do try it out, don’t forget to let you know your experience. Thanks!
hey how u doing? i know its a short and urgent notice. How’s the Cambodian sausage it looks really good on your page so i wanna try out 100 of them and hoping the sausage is sour not sweet or spicy just original sour with full flavor. Is it possible for you to have them done today i mean in a couple of hours if you can that be great.. I’m coming from Oakland, Ca on my way to Modesto, ca maybe i can stop by Stockton. here my number # Ryan and I’m hungry
Hi! I stumbled upon ur blog and I’m in LOVE! I’m a lover of all things khmer food! Thank u so much for sharing! I can’t wait to try and make some Ya Hon! =)
Hi Nary,
Make yourself at home. Please do try out my recipe when you get a chance and I would love to hear your comments afterward. Let me know if you have any questions.
I’m glad that you land on my site too! Welcome.
Hi, wonderful blog there
And yes, you’re right, it sounds Chinese because it’s derived from Chinese hot pot. Also, just by looking at the ingredients, it’s fairly easy to guess its origins.
Anyhow, your version looks delicious!
Jennifer,
Thanks for your comment! If you ever get around to trying my version, please do share your thoughts.
I love your website! I have been looking for Cambodian recipes online and haven’t had any luck until I happened to stumble onto yours. I’ve been wanting to learn how to make Yao Hon. I will definitely try out your recipe! Thank you so much for sharing your knowledeg of Khmer food!
From what I know chnang plerng and yao hon are two completely different dishes.
I was always told yao hon was a vietnamese dish just like Banh Xeo. And also I ate yao hon at my vietnamese friend house and they too call it yao hon.
But I think the origin of hot pot is Chinese.
My mother makes a very tangy, sour-y kind with a deep reddish flavor from the BBQ sauce. I love it. I’ve had this version, which is sweeter, and it’s good too.
The main difference between Yao Hon and “Chhnang Pleurng” is the broth and method, yao hawn has a thicker heartier broth, there are so many variations, (yours looks very weird but still tastey) and usually involves peanuts and in my case, Heineken beer. Yao hon you cook all your ingredients in the broth similar to Chinese hot pot or Japanese shabu shabu where-as “Chhnang Pleurng” you all all the ingredients in the pot and cook it together and jsut pick what you want from it and the broth is usually thin and clear and has the dried pork skin (usually see at Cambodian wedding banquets). Hope this kinda helps.
I would just like to say that I am an American and my girlfrind is Khmer. I love this page and the food on it!! She makes it just like you do
thank you so very much for this wonderful culture and it’s amazing food
Hi Khatiya
I was wondering if you knew how to make something that is called Kapik. I am not exactly sure what is in it besides the pork but it is sooo good with sliced cucumbers. Can you please help me?
Jacksonville,
Kapik is a Khmer word meaning shrimp paste. I don’t know how to make this and I usually buy them in plastic container from the supermarket. However you mentioned pork and it sound like a dip? Perhaps it’s Prahok Ktiss, Spiced Pork & Coconut Milk? Click here to view my recipe and video tutorial.
Khatiya, You are absolutly right it is just that Had it made with Kapik instead of pickled fish. It is so tasty
Jacksonville,
I haven’t tried making Prahok Ktiss with Kapik before. I presume the name would be changed to Kapik Ktiss?
WOOPS! I think that i may have been wrong the whole time. I am so sorry but the name of that wonderful dish is called Sach chrouk char nung kapik. Can you make that?
Jacksonville,
I have not taste that dish before. Maybe if I have a chance to try it I might be able to recognize the flavors or ingredients involve. The only thing close to this would be my Fiery Stir-Fried Lemongrass Quail which involves the use of Prahok.
I just found a recipe for it and it looks alot like what Chan’s mom makes. here it is…see if you like it…
Spicy pork belly with shrimp paste is tasty Khmer ethnic food.
Ingredients :
1 Tablespoon vegetable oil
4 Cloves garlic, minced
½ Cup fresh or frozen minced lemon grass
½ lb Pork belly or lean pork meat, sliced thin
1 Tablespoon water
2 Tablespoons shrimp sauce (kapik)
1 Tablespoon sugar
1 stalk of green onion, chopped
4 Chopped hot chili pepper, or to your taste(option)
Procedures :
Heat up skillet or wok. Simmering till meat tender.
Seasoning with shrimp pasted and sugar.
Add green onion and hot chili pepper, stirs well.
Server hot with rice and sliced cucumber.
Hey Khatiya.
was wondering when you are coming back to your website?
Love this recipe…I’ve had it before. There is a dipping sauce that I’ve seen some people make for this hot pot…would you happen to know what that is and have the recipe for it? Thanks.
Annie,
Maybe next time?
I don’t usually like to dip my meat or vegetables with anything when I make this Hot Pot because I feel that the broth itself is full of flavor compared to the Japanese or some Chinese Hot Pot where the broth is rather plain. However, my siblings use a store-bought dipping sauce design for Sukiyaki. I never paid attention to the bottle.
Hi Khatiya,
Thanks for this Yao Han recipe however, I never tried using beancurd nor pineapple. I guess we all use different methods and ingredients lol. I also notice you don’t use coconut milk which alot of khmers used. I like mine kinda sour so I squeezes a lot of limes in the pot. Sometimes I would make the tamarind flavours and I would use the tamarind paste. I have not tried yao han with cabbages but will soon
have you tried with lettuces, tofu, tiger prawns, and do you eat them with vermicelli? They are all sooo good!! Also try them with udon noodle which is good too.
Ting Ting,
In addition, you have the option of using coconut soda, juice or even beer. Again, these are just variations. My family sometime eat them with vermicelli and a whole bunch of other meats and vegetable, especially during big gathering but when I make it to eat at home I just pick my favorites because it would be just to much for one serving. LOL
I’ve seen many people use different ingredients to make their broth that is why I said there is no right or wrong way. It all depends on what you like and what you don’t like. Even the Chinese has their variation. You mentioned using coconut milk, I didn’t use it but I believe the beancurd can achieve that same thick and rich texture. As for the sour the pineapple can do that too.
The store bought brand of sauce that I use and really like is Pantai brand Soya Bean Curd Sauce For Sukiyaki. I put about two tablespoons in a dipping bowl and add a few drops of fish sauce to it. It has a nice slightly spicy kick to it.
Hi Tiya….there is a soup with these hollowed out green things and on the inside is some kind of meat with tiny clear noodles and balck things in it…do you know what it is or how to make it?
Jacksonville,
I believe the green things are the bitter melon? They have a long shape like cucumbers but a bit of texture and a bitter taste. My Mother use to make it often because she likes the bitter taste. I myself cannot handle it. If you want to try, you can use my recipe for Stuffed Cabbage Soup with Pork as a guide. Just soak a little bit of bean thread noodles and add to stuffing mixture. Sub out the cabbage with the bitter melon. Wash, cut them and use a small spoon to scoop out the inside to make it hollow. Stuff it and make the stock, then add the stuffed bitter melon.