mille feuille nabe with addictive dipping sauce

Method

1. Slice the end of the cabbage and seperate leaves to wash. Layer the leaves and sliced meats in stacks of 4-5. Cut in half and layer into a large shallow pot.
2. Add enoki mushroom and sliced tofu into the pot.
3. To make the soup, combine 500mL water, 1 Tbsp garlic, 1 Tbsp dashi or other stock, 1 Tbsp fish sauce and 1 Tbsp soy sauce.
4. Add the soup stock to the pot and turn on the heat to a rolling boil with a lid. Once boiling, lower heat and simmer on medium heat for 5minutes.
5. While the pot is going, to make the sauce, combine 3 Tbsp almond butter, 1 Tbsp soy sauce, 1 Tbsp fish sauce, 1 tsp hoisin sauce, 1 Tbsp chilli oil, 1 Tbsp garlic and 1 tsp cracked pepper.
6. Serve hot straight from the pot with the dipping sauce. After all the meat and vege is eaten with the sauce, the remaining broth goes well with noodles!