Split water spinach
Water spinach is a familiar vegetable in Vietnamese meals, providing a small amount of iron and vitamin C, contributing to the absorption of iron in the diet. Water spinach contains chlorophyll and fiber, which can contribute to supporting digestive function and maintaining liver health when used in a varied and balanced diet.
However, when eating water spinach you need to pay attention, do not eat raw or unwashed because it may contain parasites.
Water spinach is a familiar vegetable in Vietnamese meals, providing a small amount of iron and vitamin C, helping to support iron absorption in the diet.
People with calcium kidney stones should eat water spinach in moderation to avoid increased oxalate. With chicken hotpot with sorrel leaves, you should chop the stems before dipping so that they cook easily and absorb the hotpot broth evenly.
Shredded banana flower
Banana flowers are a great choice when eating with chicken hotpot because they have a slightly astringent, crunchy and refreshing taste, helping to balance the fatty and spicy taste of the hotpot broth. This vegetable contains a lot of insoluble fiber, which helps support digestion and prevent constipation. Before using, you should soak the banana flowers in salt water mixed with lemon or vinegar for about 10 minutes to keep the white color and reduce the astringent taste.
Water spinach
Water spinach or water mimosa contains several beneficial minerals and vitamins, especially fiber and vitamin C, which help aid digestion.
The refreshing taste of water spinach blends with the mild sourness of the sorrel leaves and the natural sweetness of the chicken, creating an overall harmonious flavor that is easy to eat and very "addictive".
In particular, water spinach has a cooling effect, very good for people with internal heat or acne. When eating, you should choose fresh, young water spinach, avoid old, hard fibrous types and only dip quickly for 10-15 seconds so that the vegetable does not become soft and mushy. The refreshing taste of water spinach blends with the mild sourness of the leaves and the natural sweetness of the chicken, creating a harmonious, easy-to-eat and very "addictive" overall flavor.
Mushrooms
Mushrooms have a natural umami flavor, making the hot pot broth richer without needing a lot of spices. Edible mushrooms such as enoki mushrooms, oyster mushrooms, and straw mushrooms go especially well with the mild sourness of the sorrel leaves.
Some mushrooms such as shiitake mushrooms and straw mushrooms contain beta-glucan which helps support immunity and lower cholesterol. Enoki mushrooms and abalone are rich in fiber and B vitamins, good for digestion and the heart.
Herbs
Vietnamese coriander, Vietnamese coriander, and Vietnamese basil are herbs that help bring out the distinctive aroma of the chicken hotpot with sour leaves. These herbs help "enhance the aroma" of the hotpot, stimulate the taste buds, and make the food more delicious.
Vietnamese coriander, Vietnamese coriander, and basil are herbs that help bring out the characteristic aroma of chicken hotpot with sorrel leaves.
In addition, herbs also have antibacterial effects, aid digestion, and reduce indigestion after eating protein-rich meals.
Cabbage
Chinese cabbage is a vegetable with a mild sweet taste, very suitable for chicken hot pot. When dipped in hot pot broth, the vegetable releases a natural sweetness, making the hot pot more delicious. This vegetable is rich in vitamin K, C and antioxidants, helps strengthen the immune system, good for the heart and digestive system.
Source: https://giadinh.suckhoedoisong.vn/de-co-mot-noi-lau-ga-la-giang-tron-vi-va-giau-gia-tri-dinh-duong-hay-an-cung-loai-rau-sau-172251119202723529.htm
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