Weekend hotpot date

It's unclear exactly when hot pot was introduced to Vietnam, but by the 1960s, it had become a familiar sight on many banquet tables, known as "tap pi lu," meaning a dish with everything imaginable – anything could be put into a hot pot.

Vegetarian hot pot with a variety of vegetables is also a suitable choice for summer. Photo: TRUC NGUYEN

Variations to please people's tastes.

The unique mix of ingredients makes hot pot easily win over even the pickiest eaters. In a large pot, there's bound to be something they like. And if not, just order some side dishes.

Adapted to changing tastes, this dish has, unknowingly, become a symbol of nostalgia for home for people from all over the country. There's the savory taste of fish sauce hotpot from the Mekong Delta, the tangy and spicy flavor of Thai hotpot, the mixed hotpot for groups of friends with diverse preferences, the vegetarian hotpot with fresh vegetables and mushrooms, or the oxtail hotpot, snakehead fish hotpot, or goat hotpot... for those enjoying a beer with clinking glasses at roadside stalls after work.

Hot pot, therefore, embodies both regional characteristics and strong local influences, blending together in a unique way. This is perhaps because this land is increasingly integrating with the world, a diverse palette of colors, from accents and customs to license plates and cuisine. Quang Nam is gradually transforming itself into a whole with many different pieces.

The first thing that comes to mind when talking about delicious food is undoubtedly the broth. For fish hotpot or seafood hotpot, people often use tamarind water or Thai hotpot seasoning, cooked with pineapple, tomatoes, and chili peppers to mask the inherent fishy smell of seafood. For beef hotpot or chicken hotpot with basil leaves, the ingredients are blanched briefly with shallots, lemongrass, ginger, star anise, cloves, etc., to remove any unpleasant odors and stimulate the diner's sense of smell with the rich aroma of the spices.

Vegetarian hot pot involves simmering vegetables and mushrooms, adding white radish or sliced ​​corn to create a naturally sweet and refreshing flavor. Unlike spicy hot pots that warm you up during the rainy season, vegetarian hot pot is less spicy and lighter, making it suitable for hot summer days when you need to cool down.

Another equally appealing aspect is the variety of dipping sauces. From thinly sliced ​​beef in vinegar sauce, to prawns, king prawns, and sliced ​​squid. Sometimes there are even clams or snails with their meat falling out of their shells, causing everyone to scramble to scoop them into their bowls, only to laugh it off when they find only empty shells. Furthermore, the accompanying vegetables are also systematically mixed.

Spicy and sour Thai hot pot wouldn't be complete without shredded water spinach. Okra and bitter greens are indispensable in fish sauce hot pot. Pumpkin flowers, fragrant gourd, or jute leaves pair perfectly with beef or fish hot pot broth. Over time, they've become signature accompaniments favored by hot pot connoisseurs.

Hot pot is easy to eat and versatile; it has broth that acts like soup to prevent dryness, and savory dishes and vegetables to accompany it, making it a satisfying main meal. With just one pot of hot pot, you can enjoy a complete meal with savory dishes, vegetables, and soup.

Gathering together

Not only that, but hot pot is also loved for the way it brings people together. The pot simmers, emitting hot steam. Some people busily add slices of fish or meat. Others add vegetables or mushrooms. Those who eat instant noodles add a few portions to the pot. Those who eat fresh rice noodles put them in their bowls. Those who want a richer flavor prepare a dipping sauce.

Those with free time add ice to their glasses, pour in soft drinks or draft beer to drink. Everyone has their own task. The hot pot thus helps them learn to wait for each other during meals, and then share the fresh, delicious ingredients with one another.

They sat around the hot pot, sharing stories of their daily lives during the quiet moments while waiting for the food to cook. The distance between them was shortened. Whether they were working-class uncles and aunts, student friends, or colleagues in the office, hot pot was always the choice for gatherings and connecting after a day of work.

From street food stalls to luxurious restaurants, food is a connection to each individual. Like this land, whether dazzlingly opulent or simple in its narrow alleyways, it always retains the purity of its generous and tolerant nature.

Source: https://baodanang.vn/cuoi-tuan-hen-lau-3265030.html