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1
At least one day before serving, make the broth by placing the chickens in a large stockpot.
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2
Add the water and bring to a boil.
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3
Lower the heat and skim off the foam as it rises.
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4
Cook 10 minutes.
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5
Add the lemongrass, coriander, salt and pepper.
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6
Simmer slowly for 4 hours.
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7
To make the dipping sauce, juice 2 of the lemons.
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8
Peel the other lemons with a paring knife, removing all peel and pith.
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9
Cut the lemon sections away from the membranes.
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10
Squeeze out the lemon remains to get all the juice.
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11
Set aside.
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12
Chop the garlic in a food processor.
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13
Add the lemon sections and juice and pulse to make a coarse puree.
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14
Scrape into a bowl and stir in the sugar, nuoc mam, chicken broth and chili-garlic sauce.
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15
Store, covered, in the refrigerator.
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16
(Let come to room temperature before serving.)
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17
Strain the broth through a fine- mesh sieve.
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18
Refrigerate overnight and skim off the fat.
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19
Place in a large pot and bring to a boil.
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20
Blanch the vegetables in the broth one type at a time, removing them with a slotted spoon or skimmer before adding the next group.
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21
Make sure the broth is simmering before adding the vegetables.
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22
Blanch the fennel until crisp-tender, about 5 minutes; zucchini until tender, about 3 minutes; carrots until tender, about 12 minutes; asparagus until crisp-tender, about 1 to 2 minutes; mushrooms until tender, about 3 minutes; Napa cabbage until crisp-tender, about 15 minutes, then untie; taro root until tender, about 15 to 20 minutes; scallions until tender, about 5 minutes; potatoes until tender, about 15 minutes; broccoli florets until tender, about 5 minutes.
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23
The vegetables can be blanched a few hours ahead of time.
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24
To serve, strain the broth again and divide between 2 electric cook pots, large fondue pots or large pots that can be placed over electric hot plates.
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25
Arrange the vegetables and the raw seafood on platters.
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26
Spoon the dipping sauce into 8 individual shallow bowls or plates.
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27
Guests should have long-handled forks, or individual dipping baskets, soup spoons, chopsticks and soup bowls.
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28
At the table, heat the broth to a simmer and let guests cook the seafood and reheat the vegetables in the broth, as well as ladle some broth into their bowls.
