Dive Into The Delicious World Of Vietnamese Hot Pot

Vietnamese hot pot, or lẩu, is a fun and filling meal to share with family and friends. It's a great way to spend quality time with loved ones without being stuck in the kitchen, as all the prep work is done beforehand. The host simply places a heat source on the dining table to keep a pot of soup stock simmering, and guests add their choice of raw ingredients to cook in the broth.

Typical ingredients include thinly sliced meat, seafood, leaf vegetables, mushrooms, vermicelli, sliced potatoes, tofu, and egg dumplings. The raw ingredients are pre-sliced into thin sections to ensure quick and consistent cooking in the broth.

The hot pot is often served with a selection of dipping sauces to add extra flavour. It's a casual, fun, infinitely customisable, and delicious way to eat!

How to prepare the ingredients

Preparing the ingredients for a Vietnamese hot pot is a simple process, but it does require some time and attention to detail. Here's a step-by-step guide to help you get started:

Selecting the Ingredients:

Firstly, decide on the type of hot pot you want to make. Vietnamese hot pots can vary, including seafood, meat, or vegetarian options. Typical ingredients include thinly sliced meat, seafood, leaf vegetables, mushrooms, vermicelli, sliced potatoes, bean products, tofu, and eggs. You can also add some special ingredients like squid, crab, lobster, or clams to impress your guests.

Preparing the Meat and Seafood:

Slice the meat thinly to ensure quick and consistent cooking in the broth. For seafood, make sure it is cleaned and prepared appropriately. You can cut the fish into chunks or slices, depending on your preference.

Preparing the Vegetables:

Choose a variety of fresh vegetables that will cook quickly in the broth. Leafy greens such as napa cabbage, bok choy, Chinese broccoli, kale, and watercress work well. Cut the vegetables into bite-sized pieces or easily edible sizes to ensure they cook evenly and are easy to eat.

Preparing the Noodles:

Vermicelli noodles are traditionally used for this style of hot pot, but you can also use egg noodles or udon noodles. Cook the noodles according to the package instructions, adding a little oil to prevent them from sticking together.

Preparing the Aromatics:

The key to a flavourful hot pot is in the aromatics. Prepare the lemongrass by removing the outer woody layers, then finely slice the tender white part. You can also bruise or smash the lemongrass to help release its flavour. Other aromatics to prepare include garlic, ginger, shallots, and Kaffir lime leaves.

Preparing the Broth:

Making the broth involves combining the aromatics with a variety of ingredients such as chicken or seafood stock, fish sauce, sugar or palm sugar, tomatoes, celery, and spices. Bring the broth to a boil and then reduce it to a simmer for about an hour to extract all the flavours. You can also add ingredients like pineapple chunks or tom yum paste to give it a unique twist.

Preparing the Dipping Sauces:

Hot pot is often served with dipping sauces to add extra flavour. You can use store-bought sauces like sriracha or hoisin sauce, or make your own by combining fermented bean curd, vinegar, toasted sesame paste, or a variety of hot sauces.

Presentation:

Arrange all the prepared ingredients on plates or dishes around the dining table. Place the portable stove in the centre of the table, with the pot of broth on top. Don't forget to provide individual bowls, chopsticks, tongs, and small strainers for each guest.

Preparing the ingredients for a Vietnamese hot pot is a fun and interactive process, and it's a great way to spend time with family and friends. Remember, there is no one-size-fits-all approach to hot pot, so feel free to adjust the ingredients and flavours to your liking!

The role of the host

Hosting a Vietnamese hot pot meal is a great way to spend quality time with family and friends without being stuck in the kitchen cooking while people are eating. As a host, you can prepare all the ingredients before your guests arrive, and the cooking will be done directly in the hot pot at the dining table.

First, make sure you have a portable stove top to place in the centre of your dining table. You will also need a large pot that can be used for both cooking and serving. The pot should be big enough to hold the broth and all the ingredients that will be added.

For the broth, you can use chicken stock, vegetable stock, or make a Vietnamese version of Thai Tom Yum, a hot and sour soup. Add aromatics like lemongrass, galangal, Kaffir lime leaves, garlic, and onions to enhance the flavour. You can also add spices like paprika, chilli flakes, and mushroom broth powder.

Prepare a variety of raw ingredients such as meat, seafood, and vegetables, and place them on the dining table around the stove top. Typical hot pot ingredients include thinly sliced meat, leafy greens, mushrooms, vermicelli, potatoes, tofu, and seafood. You can also offer different dipping sauces for your guests to add more flavour to their cooked food.

Once everyone is seated, simply add the broth to the pot, bring it to a boil, and let your guests cook their chosen ingredients. As the host, you can guide your guests on cooking times for different ingredients and offer suggestions on flavour combinations.

At the end of the meal, the broth will have acquired many flavours from the added ingredients. You can turn off the heat source and offer your guests the flavoured broth to enjoy.

What to cook in the hot pot

A Vietnamese hot pot is a great way to feed a large group of people without breaking the bank. It is a savoury, tangy, slightly sweet dish with a variety of proteins, fresh herbs, and vegetables.

For the broth, you can use chicken or vegetable stock, and add aromatics like lemongrass, galangal, kaffir lime leaves, and garlic. You can also add mushrooms, tomatoes, and onions for extra flavour.

For the hot pot itself, you can use a variety of meats, seafood, tofu, and vegetables. Meats should be thinly sliced, and you can use any type of seafood you like. For vegetables, choose ones that will cook quickly in the broth, such as leafy greens, cabbage, bok choy, and broccoli. You can also add noodles to the hot pot for a filling addition.

Some specific ingredients that work well in a Vietnamese hot pot include:

• Oyster mushrooms
• Enoki mushrooms
• Beef
• Fish balls
• Leafy greens
• Cabbage
• Baby bok choy
• Chinese broccoli
• Tofu puffs
• Fish
• Kale

How to serve the meal

To serve a Vietnamese hot pot, you'll need to prepare the ingredients and set up the table so that everything is within easy reach.

First, prepare your aromatics. If using lemongrass, cut the stocks so that the bottom portion is about 6 inches long and then smash the bottom to release the flavour. You can use a hammer or the side of a knife. Place these in the broth.

Next, prepare your noodles. Bring a second pot of water to the boil and cook the noodles. Drain the water and set the noodles aside on a serving plate.

Slice the onions into thin strips or squares. Tear the Kaffir lime leaves in half and add to the broth. Bring to the boil and then let it simmer for 10-15 minutes.

While you wait, prepare the vegetables by cutting them into bite-sized pieces. This will help them cook faster in the broth and make them easier to eat.

Season the broth with the tom yum soup base, fish sauce, chicken bouillon, and sugar. Adjust the seasoning if needed.

Add tomatoes to the broth and bring it back to a boil. Before serving, remove the lemongrass and Kaffir lime leaves.

Transfer the broth to a secondary stove if serving hot pot-style at the table. If you don't have a second stove, use the camp stove to keep the soup hot.

Arrange the meats, seafood, and vegetables in dishes and place them on the dining table around the stove. Don't forget the dipping sauces!

Now you're ready to serve! Simply add the ingredients to the hot pot and cook them through.

The history of the dish

The history of the Vietnamese hot pot, or "lẩu", is a rich tapestry of cultural influences and regional variations. While the exact origins of this dish are unclear, it is believed that hot pots have been enjoyed in Vietnam for centuries, with each region putting its own unique twist on this beloved culinary tradition.

Hot pot is a dish that is commonly associated with celebrations, gatherings, and festive occasions. It is a communal meal where people gather around a simmering pot of soup, cooking and savouring a variety of ingredients such as noodles, vegetables, meats, and seafood. The social and interactive nature of hot pot dining makes it a popular choice for families and friends.

In Vietnam, hot pots are known to have a variety of styles and flavours, reflecting the diverse culinary culture of the country. For example, the Hanoi region is known for its "lau vit om sau", a hot pot featuring duck meat infused with the unique sour and sweet flavour of dracontomelon fruit. Ninh Binh, on the other hand, offers "lau de", a goat hot pot that is slow-cooked to perfection, resulting in tender and flavourful meat.

The Mekong Delta is famous for its "lau mam", a hot pot that showcases the region's abundance of seasonal riverbed greens and bold-flavoured fermented fish sauces. Moving to the coastal city of Phan Thiet Mui Ne, one can indulge in "lau tha", a seafood hot pot that harmoniously brings together the five elements of metal, wood, water, fire, and earth, each corresponding to the five basic tastes.

Vietnamese hot pots have also evolved to cater to different dietary preferences. For instance, vegan hot pots have gained popularity, incorporating ingredients such as puffy tofu, bean curd sheets, vegan shrimp, and a variety of mushrooms.

The versatility and customisability of Vietnamese hot pots have made them a beloved culinary tradition, not only in Vietnam but also among Vietnamese communities around the world. Each hot pot tells a unique story, reflecting regional traditions and the creativity of Vietnamese cuisine.

Frequently asked questions