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| Mushroom and crab hot pot. |
The main ingredients for this crab and mushroom hot pot with beef shank come directly from Tuyen Quang province. The crabs are from free-range cattle, with firm, lean meat that is crispy without being greasy. And the mushrooms are incredibly diverse, ranging from wild shiitake mushrooms, wood ear mushrooms, termite mushrooms to oyster mushrooms, all contributing to a unique and unmistakable forest flavor.
The crab paste is hand-ground and carefully filtered to preserve its natural sweetness. The crab roe is sautéed with onions until golden brown, creating a fragrant broth that is both refreshing and sweet. In particular, people in the highlands often add roasted and crushed dổi seeds, which further enhances the rich and profound flavor of the hot pot.
To make the perfect hot pot, the cook must be skillful in every step. After the crab roe is cooked until golden yellow, mushrooms and thinly sliced beef are added. Mushrooms are added in batches, from firm to tender, ensuring they cook evenly, absorb the flavors, and don't become mushy. When the broth simmers, the pale pink beef blends with the golden color of the crab roe, and the aroma spreads – a moment that will make everyone exclaim in delight.
This hot pot dish is usually served with fresh vegetables such as water spinach, mustard greens, fern shoots, and wild jute mallow. The dipping sauce is also a highlight: roasted salt pounded with mắc khén (a type of spice), fresh lime, and wild chili peppers creates a spicy, tingling sensation on the tongue, yet it enhances the natural sweetness of the crab and beef.
For tourists visiting Tuyen Quang, enjoying mushroom and crab hot pot with beef is not only a culinary experience but also a journey to feel the rhythm of life in this mountainous region.
Hoang Anh
Source: https://baotuyenquang.com.vn/van-hoa/202511/lau-nam-rieu-cua-bap-bo-8d84c00/
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