Cambodian Chimney Soup: Yao Hon

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Layout of Cambodian Chimney Soup at a Cambodian Barbecue


Cambodian Chimney Soup

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It is known as Yao Hon (or Yaohon) in Cambodia and is a traditional communal hot pot served in a metal chimney pot over burning coals. Its signature mark is a rich, complex broth that balances creamy coconut milk, savoury Chinese BBQ sauce, tangy tamarind/tom yum paste, and fermented soybean curd. We savoured this at a traditional Cambodian Barbecue. Dipper platters stacked with varieties such as shreds of meat, fish, and shrimp were provided separately for grilling on the chimney pot. The authentic recipe for Chimney soup prepared locally in Cambodia is:

Ingredients

For the Broth

  • 1 can (400ml) coconut milk

  • 1 can Coco Rico (coconut soda) or 1 cup fresh coconut water

  • 3–4 cups chicken broth or water

  • ½ cup Bull Head Chinese Barbecue Sauce (sarsa/shacha)

  • 3 tbsp red bean curd/soybean curd sauce (Sukiyaki sauce)

  • 2 tbsp Tom Yum paste or tamarind paste (for tanginess)

  • 1 tbsp palm sugar or brown sugar

  • 2 tbsp fish sauce

  • 3 cloves garlic, crushed

  • 2–3 Thai red chillies, smashed (optional, for heat)

For the Chimney Table Setup (Dipper Platter)

  • Proteins: Thinly sliced beef (shabu-shabu style), raw peeled shrimp, squid, or fish balls

  • Greens & Veggies: Water spinach (morning glory), napa cabbage, baby bok choy, and mushrooms (enoki or oyster)

  • Carbs: Pre-soaked glass noodles (cellophane noodles) or rice vermicelli

Instructions

  1. Build the Broth Base: In a large pot over medium heat, add a splash of oil and sauté the crushed garlic and chillies until fragrant. Stir in the Chinese BBQ sauce, fermented soybean curd, and Tom Yum paste, stirring continuously for 1 minute.

  2. Simmer the Liquid: Pour in the coconut milk, chicken broth, and coconut soda. Bring the mixture to a gentle boil, then lower the heat.

  3. Season: Add the palm sugar and fish sauce. Stir well and simmer for 10 minutes so the flavours meld. Taste and adjust—it should be a rich blend of sweet, savoury, tangy, and nutty notes.

  4. Transfer to Chimney Pot: Carefully pour the hot broth into a traditional chimney hot pot (with live hot charcoal placed in the centre stem) or a portable electric hot pot placed at the centre of the dining table.

  5. Cook at the Table: Diners use wire skimmers or chopsticks to swish raw meats, seafood, and vegetables into the simmering broth until cooked through. Ladle broth over noodles in individual bowls to serve

If you enjoyed our traditional Cambodian Prawn Amok, this fiery and coconut-rich hot pot is another absolute must-try..

The recipe card is an adaptation of the soup as prepared in Ruby's Kitchen: 👇

Cambodian Chimney Soup (Yao Hon)

Ruby's Kitchen Special • Fire-Simmered Hot Pot & Dipping Sauce

Prep Time: 25 mins | Cook Time: 20 mins | Servings: 4–6 | Style: Hot Pot

1. Broth Ingredients

  • 400ml Coconut Milk
  • 330ml Coconut Soda (Coco Rico) or fresh coconut water
  • 3 cups Chicken Broth
  • 2 tbsp Satay Paste or Hoisin Sauce
  • 3 tbsp Fermented Red Bean Curd sauce
  • 2 tbsp Tom Yum or Tamarind paste
  • 1 tbsp Palm sugar & 2 tbsp Light Soy Sauce or Mushroom Oyster Sauce
  • 3 cloves Garlic & 2 Thai chillies (crushed)

2. Peanut-Tamarind Dipping Sauce

  • 3 tbsp Creamy peanut butter
  • 2 tbsp Hoisin sauce
  • 1 tbsp Tamarind paste & 1 tbsp Light Soy Sauce or Mushroom Oyster Sauce
  • 1 tbsp Lime juice & 1 tsp Chili oil or sriracha
  • 2 tbsp Warm water (to thin out)
  • Garnish: Crushed roasted peanuts & minced garlic

3. Table Dippers

  • Thinly sliced beef (shabu-shabu style)
  • Raw tiger prawns & squid rings
  • Water spinach (morning glory) & Napa cabbage
  • Enoki mushrooms & pre-soaked glass noodles

4. Instructions & Chimney Pot Setup

  1. Make Dipping Sauce: Whisk peanut butter, hoisin, tamarind, light soy sauce, lime juice, chilli oil, and warm water together until smooth. Top with crushed peanuts and minced garlic. Set aside.
  2. Simmer Broth Base: Heat 1 tbsp oil in a deep pot over medium heat. Sauté crushed garlic and chillies until fragrant. Stir in Hoisin sauce, red bean curd, and tom yum paste for 1 minute. Pour in coconut milk, coconut soda, and chicken broth. Season with palm sugar and fish sauce. Simmer gently for 10 minutes.
  3. Chimney Pot Setup: Carefully fill the central chimney chamber of your brass hot pot with lit charcoal embers (or set up a tabletop burner). Pour the hot broth into the outer moat.
  4. Serve at the Table: Arrange raw meats, seafood, greens, and noodles around the pot. Guests cook ingredients directly in the bubbling broth using wire skimmers, then dip into the peanut sauce.
Crafted for Ruby's Kitchen • Enjoy hot with family and friends!
India Krong Siem Reap, Cambodia

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