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Cooking leaf pangasius hotpot is not difficult at all. Just prepare all the spices for a delicious broth and follow the instructions below by PasGo Team, and you'll have a mouthwatering tangy-sweet-sour leaf pangasius hotpot for the whole family!
When it comes to rustic dishes from the South, we can't forget the leaf pangasius hotpot. With its tangy-sweet flavor, it's unforgettable. Let's learn how to cook leaf pangasius hotpot with PasGo below!
First and foremost, to cook delicious leaf pangasius hotpot, the most important thing is to choose fresh pangasius, ones that are fatty, firm, and sweet.
How to Choose the Best Pangasius Fish for Your Dish?
- The best pangasius fish are those that are still alive and healthy, with a sleek and even body from head to tail, and a white belly. These are the fatty pangasius fish.
- The most delicious pangasius hotpot is when you add the fish while it's still alive in the pot.
The Best Recipe for Tangy-Sweet-Spicy Leaf Pangasius Hotpot
How to Cook Delicious Leaf Pangasius Hotpot, Western Style
1. Ingredients for cooking leaf pangasius hotpot: Serving 6 people
– Pangasius fish: 1 kg
– Pork bones or chicken bones: 500g
– 1 bunch of large giang leaves
– Fresh vermicelli: 2kg
– Side vegetables: banana flowers, water spinach, bean sprouts, morning glory
– Onions, garlic
– Seasonings: Fish sauce, seasoning powder, sugar, salt, chili paste
– Spring onions
– Chili peppers: 3 fruits
– Tomatoes: 2 fruits
– Pineapple (ripe): ½ fruit
Pangasius Fish - the main ingredient for making delicious bitter melon pangasius hotpot
2. How to cook delicious leaf pangasius hotpot
Step 1: Prepare the ingredients
– Keep the pangasius fish whole, clean off the slime with salt and lime juice. Then rinse thoroughly, drain, and place on a plate.
Note: The best pangasius fish is eaten alive, but if you're afraid of it flipping around, you can place it in the freezer for about 15-30 minutes.
Fresh live pangasius fish enhances the flavor of the hotpot
– Chopped shallots, minced garlic
– Pluck off the larger leaves of water spinach, wash thoroughly, and chop finely.
– Slice banana flowers thinly, soak in salted water to remove sap and prevent browning. Then rinse well and drain.
– Pluck and wash bean sprouts, then drain.
– Pick tender leaves of morning glory, wash thoroughly, and drain.
– Wash tomatoes, cut into wedges.
– Peel and clean sweet pineapple, cut into bite-sized pieces.
– Wash and crush betel leaves. When buying betel leaves, opt for young ones, avoiding older leaves as they may impart bitterness when cooking pangasius leaf hotpot.
Betel leaves enhance the sweet-sour aroma of the pangasius leaf hotpot
– Blanch pork bones in boiling water to clean, then transfer to a pot to simmer for 1-2 hours to make broth, using about 3 liters of water.
– Wash spring onions, cut into 2cm lengths.
– Wash chili peppers, slice thinly.
Step 2: Prepare the delicious pangasius hotpot broth
- Make broth from simmered bones. Prepare another pot, sauté spring onions, half of minced garlic until fragrant, then add bone broth. Once boiling, add fish sauce, salt, seasoning powder, and sugar to taste.
Step 3: Prepare the dipping fish sauce for serving with pangasius hotpot
- Put 1 chili pepper, the remaining half of minced garlic, lime juice into a dipping fish sauce bowl and mix well.
Step 4: Complete the pangasius hotpot cooking process
- Place the hotpot on the stove, set to medium-low heat, add a bit of chili paste, 2 chili peppers, and chopped spring onions.
- Arrange the pangasius fish, fresh vegetables, tomatoes, pineapple, and vermicelli on plates and place them around the hotpot on the dining table.
- Dip the pangasius fish in the hotpot until cooked, then dip in the fresh vegetables and serve with fresh vermicelli.
Pangasius leaf hotpot - a delicious and enticing dish
The outcome after cooking Western-style pangasius hotpot
Following the method of cooking tangy-spicy pangasius hotpot above, we'll have a delicious hotpot with a light sour taste of betel leaves, the spiciness of chili peppers, and the tender sweetness of pangasius fish, served with lime-garlic-chili fish sauce. Enjoying a delicious pangasius hotpot on a cool day with family is truly wonderful.
Some general notes when cooking pangasius hotpot
- The best pangasius hotpot is made with live pangasius fish added to the hotpot.
- Remember to clean and remove the fishy smell of pangasius fish with vinegar or broth before cooking.
- Choose young betel leaves for a fresh sour taste, avoid older leaves which can be bitter.
- Crush betel leaves to release their sour flavor into the hotpot broth.
If you can't find pangasius fish for cooking pangasius leaf hotpot, you can visit Phuong Nam restaurant chain - with up to 5 branches in Hanoi to enjoy this delicious hotpot. Here, you will immerse yourself in a spacious atmosphere with a harmonious blend of earthy and green colors dominating the traditional Southern architecture.
A variety of side dishes complement pangasius hotpot
In addition to pangasius leaf hotpot, the restaurant also offers other delicious hotpot dishes such as fish sauce hotpot, Westen-style fish porridge hotpot, duck hotpot with fermented tofu... The most distinctive flavors of Southern cuisine, the unique traditional cultural features of the Mekong Delta are waiting for you to explore.
>> Or check out 'Best Pangasius Leaf Hotpot Restaurants in Hanoi with Great Deals' to find the best pangasius leaf hotpot restaurant near you!
PasGo Reservation Procedure
(Free table reservation, with accompanying deals, no need to purchase vouchers)
Method 1: Reserve via PasGo Hotline 19006005, directly assisted by hotline operators (1,000 VND/minute)
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