Snow Chop Chai (Cambodian Pork Skin Hot Pot)

Ingredients

• 8 pieces Dried shiitake mushrooms (Soak in warm water until soft, then drain and slice)
• 200 g Cooked pork skin (Soak in warm water until soft, then cut into 2‑cm squares)
• 3 stalks Green onions (Chopped, reserve some for garnish)
• 300 g Napa cabbage (Core removed, cut into bite‑size pieces)
• 450 g Pork spar ribs (Trim excess fat, cut into 2‑inch pieces)
• 200 g Pork meatballs (Pre‑made or homemade, halved)
• 6 pieces Quail eggs (Hard‑boiled, peeled)
• 1 tsp Salt
• 2 tbsp Fried garlic (Store‑bought or homemade)
• 1 tbsp Chicken soup mix
• 1 tsp Sugar
• 2 tbsp Fish sauce
• 450 g Shrimp, peeled and deveined (Large shrimp, cleaned)
• 225 g Cuttlefish (Cleaned, cut into bite‑size strips)
• 1 piece Medium onion (Quartered for stock)
• 3 pieces Carrots (Cut into 2‑inch chunks for stock)
• 115 g Sweet radish (daikon) (Cut into chunks for stock)
• 100 g Clear glass noodles (mung bean vermicelli) (Rinse in warm water before adding)
• 100 g Egg noodles (optional) (Cooked separately if preferred)

Instructions

1. Soak mushrooms and pork skin

   Place dried shiitake mushrooms and cooked pork skin in separate bowls of warm water. Let them soak for about 10 minutes until softened, then rinse each three times and set aside.

   Time: PT10M

2. Prepare the meat

   Trim excess fat from pork spar ribs and cut into 2‑inch pieces. Halve the pork meatballs if large.

   Time: PT5M

3. Prep the seafood

   Rinse the peeled shrimp and cut the cleaned cuttlefish into bite‑size strips. Set aside.

   Time: PT3M

4. Chop vegetables for stock

   Quarter the onion, cut carrots and daikon radish into 2‑inch chunks. Set aside for the broth.

   Time: PT5M

5. Make the aromatic broth

   Add 2 L water to the large pot, then add the onion, carrots, and daikon. Bring to a boil over medium heat, then reduce to a gentle simmer.

   Time: PT5M

   Temperature: medium heat

6. Add pork ribs and seasonings

   Stir in the pork spar ribs, fish sauce, salt, chicken soup mix, and sugar. Simmer for 7 minutes, allowing the ribs to release flavor.

   Time: PT7M

   Temperature: medium heat

7. Skim and remove stock vegetables

   Using a ladle, skim off excess fat and scum. Then remove the onion, carrots, and daikon pieces with a slotted spoon.

   Time: PT2M

8. Add mushrooms and pork skin

   Drain the soaked shiitake mushrooms, slice them, and add to the pot along with the cut pork skin. Simmer for 5 minutes.

   Time: PT5M

   Temperature: medium heat

9. Incorporate remaining proteins and vegetables

   Add the napa cabbage, green onions, fried garlic, shrimp, cuttlefish, pork meatballs, and boiled quail eggs. Cook until the shrimp turn pink and the seafood is just cooked, about 3 minutes.

   Time: PT5M

   Temperature: medium heat

10. Finish with noodles

    Stir in the clear glass noodles (or pre‑cooked egg noodles). Cook for another 2 minutes until the noodles are soft.

    Time: PT2M

    Temperature: medium heat

11. Serve hot‑pot style

    Turn off the heat. Transfer the pot to a portable burner at the table if desired, and let everyone ladle broth and ingredients into their bowls. Enjoy!

    Time: PT1M

Nutrition Facts

Calories

380

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Dried shiitake mushrooms: Fresh shiitake mushrooms, Other dried mushrooms
• Instead of Cooked pork skin: Pork rind, Crispy pork belly
• Instead of Green onions: Leeks, Chives
• Instead of Napa cabbage: Savoy cabbage, Bok choy
• Instead of Pork spar ribs: Pork shoulder, Beef short ribs
• Instead of Pork meatballs: Chicken meatballs, Fish balls
• Instead of Quail eggs: Chicken eggs (large) – 2 eggs
• Instead of Salt: Sea salt
• Instead of Fried garlic: Garlic oil, Minced fresh garlic
• Instead of Chicken soup mix: Bouillon cube, Chicken stock powder
• Instead of Sugar: Honey, Brown sugar
• Instead of Fish sauce: Soy sauce, Worcestershire sauce
• Instead of Shrimp, peeled and deveined: Scallops, Firm white fish
• Instead of Cuttlefish: Squid, Octopus
• Instead of Medium onion: Yellow onion
• Instead of Carrots: Parsnips
• Instead of Sweet radish (daikon): Turnip
• Instead of Clear glass noodles (mung bean vermicelli): Rice noodles, Cellophane noodles
• Instead of Egg noodles (optional): Rice noodles

Equipment Needed

• Large stockpot (5‑6 L)
• Cutting board
• Chef's knife
• Strainer or colander (optional)
• Ladle
• Measuring spoons
• Portable hot‑pot burner (optional for table‑side cooking) (optional)
• Tongs (optional)
• Bowls for serving

Critical Steps — Do Not Skip

• Soaking the shiitake mushrooms and pork skin until soft
• Skimming fat and scum from the broth
• Removing the stock vegetables after the ribs have cooked
• Adding fried garlic at the end to preserve its aroma

Chef Tips from the Video

• Add a splash of lime juice or a pinch of fresh chili flakes just before serving for brightness.
• For extra depth, use a small piece of kombu (dried kelp) in the initial broth and remove before adding other ingredients.
• If you like a richer broth, finish with a drizzle of sesame oil.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in portion‑size containers for up to 2 months. Thaw before reheating.

Room temperature: Do not store at room temperature; the broth is perishable.

Make-Ahead Tips

• Soak shiitake mushrooms and pork skin a few hours ahead and keep refrigerated.
• Prepare the broth base (onion, carrot, radish) a day before and refrigerate; reheat before adding proteins.
• Pre‑cook the noodles and store separately to add at serving time.