If Korean BBQ and Japanese Shabu Shabu had a baby, you'd get this glorious Thai communal meal. Ingredients—½ lb pork belly, Thinly sliced½ lb ribeye, Thinly sliced½ lb pork jowl, sliced½ lb shrimp, peeled with head on½ lb squid, cleaned and slicedAssorted fish balls5 oz enoki mushrooms, trimmed 4 oz shitake mushrooms, sliced2 cups Shanghai cabbage, sliced2 cups Chinese broccoli, roughly chopped1 cup Chinese chives, chopped1 cup cilantro, chopped1-2 pkgs glass noodlesWater for soup baseNam Jim Jaew sauce:⅓ cup fresh lime juice3 tbsp fish sauce2 tsp sugar ¼ cup shallots, thinly sliced¼ cup cilantro, finely chopped1 tbsp dried ground Thai chili 1 tbsp toasted ground rice powder Nam Jim Seafood sauce:8 cloves garlic¼ cup cilantro root, stem, and leaves, roughly chopped3 tbsp fish sauce2 tsp sugar½ cup lime juice6 birds eye chilies, roughly choppedSteps—Prep the dipping sauces: For Nam Jim Jaew, combine all ingredients in a bowl and divide into individual bowls for serving. For Nam Jim Seafood, combine all ingredients in a mortar and pestle or food processor and divide into individual bowls. Arrange 3 platters: one for raw pork and beef, one for shrimp, squid, fish tofu and balls, and one for veggies and glass noodles on another. Preheat your moo kata grill or two burners with a grill pan and pot on another. Pour water into the reservoir and add veggies and proteins of your choice. Grill and dip items, and keep adding items to the water to build a flavorful soup as your meal progresses. For more amazing shows & recipes download the Tastemade App: http://link.tastemade.com/HE7m/1cY7XuVWaA___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade