Mu kratha

This Thai pork dish is a crossover between Korean barbecue and Chinese hot pot. Slices of meat are grilled on top of a dome in the middle of the pan, which is surrounded by a broth in which other ingredients such as vegetables, fish balls, or mushrooms are cooked, hence the similarity to the Chinese hot pot.

The mu kratha pan is heated over charcoal, as opposed to the Korean barbecue which is cooked on a gas stove, but the setup is similar. Mu kratha is usually accompanied by various types of spicy dipping sauces known as nam chim.