The soul of the hotpot dish is the linh fish sauce, sac fish sauce or perch fish sauce - each type of sauce is carefully processed, both to retain the rich flavor and not to overpower the flavor of the other ingredients. Hotpot has a distinctive flavor, the broth is thick, golden, fragrant with the smell of fish sauce and spices, both salty and spicy, creating a warm, attractive feeling in every meal.
People in the Southwest often combine fish sauce hotpot with many kinds of raw vegetables, from lotus, banana flower, water spinach to water mimosa, bitter shoots, and water mimosa... These vegetables not only create a cool, fresh, green crunch but also help balance the rich flavor of the hotpot broth.
The accompanying meat and fish are also diverse, from freshwater fish, shrimp, pork to seasonal seafood, bringing a full flavor, rich in nutrients. Fresh ingredients are often selected from the provinces of the Mekong Delta, such as freshwater fish from Can Tho, shrimp from Ca Mau or vegetables grown in Vinh Long, An Giang ...
A special feature that makes hotpot popular is the communal way of enjoying it. When the hotpot stove is full of smoke, everyone gathers around, dipping vegetables, meat, fish... and adding spices according to their own taste. The cheerful laughter and aroma spreading from the hotpot create a culinary experience that is not only about the food but also about the connection between family and friends.
Nowadays, hotpot has gone beyond the West, appearing in many big cities, but still retains its rustic, simple identity. A delicious hotpot will leave an unforgettable taste of the Southwest river region, of a cuisine that is both rustic, rich and sophisticated, as liberal as the character of the people of the West.
Source: https://hanoimoi.vn/lau-mam-dam-da-huong-vi-tay-nam-bo-725178.html
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