Indulge in these delicious hot pots for the weekend!

Surely these steaming hot pots will provide your whole family with a warm weekend meal.

Mushroom Hot Pot

This delightful mushroom hot pot offers a sweet and savory flavor profile, perfect for balancing your body and preparing you with abundant energy for the increasingly busy lifestyle.

Ingredients:

- 300g pork bones

- 100g shiitake mushrooms; 100g oyster mushrooms; 100g fresh shrimp; 100g silken tofu; 100g Japanese twisted sausage; 100g baby corn

- 1 small bunch water spinach; 10g salt; 50g seasoning powder; 1kg vermicelli noodles

Execution:

Clean the pork bones thoroughly. Place a pot on the stove, add the pork bones and clean water to cover the bones, turn on high heat. Cook for about 5 minutes to remove impurities from the bones, then turn off the heat and discard the dirty water. Next, add 1.2 liters of clean water, season with 10g salt, 50g seasoning powder, and simmer the bones over medium heat for 45 minutes.

Preparation of accompanying ingredients:

Boil the quail eggs until fully cooked, peel the shells. Trim and rinse the baby corn, drain. Rinse and thinly slice the Japanese sausage. Trim and clean the shiitake mushrooms, oyster mushrooms, and water spinach. Rinse and devein the shrimp. Rinse and cut the tofu into bite-sized pieces.

Once the hot pot broth is cooked, add the ingredients in the following order: baby corn, oyster mushrooms, Japanese sausage, quail eggs, shiitake mushrooms, water spinach, shrimp, and tofu. The hot pot is served with vermicelli noodles.

Note:

- While simmering the bones, make sure to skim off any impurities to keep the broth clear.

- Avoid blanching the vegetables for too long, as it may result in loss of flavor and texture.

Fish Congee Hot Pot

On a cold day, nothing beats enjoying a flavorful and enticing fish congee hot pot with your family.

Ingredients:

- Fresh river fish: 1 fish weighing approximately 1kg; Fish bones: 500g; Glutinous rice: 1 part, regular rice: 2 parts, around ½ bowl each, plus about 2 handfuls of peeled mung beans or leave the skins on if preferred

Variety of vegetables such as chrysanthemum greens, pandan leaves, sweet cabbage, watercress, carrots, shiitake mushrooms, or fresh button mushrooms depending on preference;

Herbs like basil, cilantro, perilla leaves, dried shallots, ginger, fish sauce, spices, and black pepper;

Balut eggs

Method:

Simmer fish bones chopped into small pieces in boiling water to make broth

Clean the fish, fillet, and marinate with dried shallots, ginger, and spices for about 30 minutes.

Place the fish head and bones in a pot to simmer for broth.

Cut the tail and upper body of the fish into square pieces about 1.5x1.5cm. Thinly slice the remaining parts and arrange them into flower shapes on a plate for dipping.

- You can wrap each piece of fish around a stem of shiitake mushroom, use a bundle of scallion to tie after blanching in boiling water, then boil again to enjoy with porridge.

- Soak rice and beans for about 1 hour then rinse thoroughly, drain water and put into a pan to slightly brown before cooking porridge for a better aroma. If time is limited, you can skip this step. Put rice in a pot to simmer or pressure cook for speed. You can also add some finely diced carrots for a more beautiful color!

- Wash clean all types of vegetables and mushrooms, finely slice fragrant herbs and arrange on a plate.

- When the porridge is simmered, add pork bone broth and fish head broth into a pot, simmer over low heat on the stove, stirring constantly to make the porridge smooth and creamy. Add diced fish pieces, a few wood ear mushrooms and straw mushrooms, season to taste with a smashed, finely chopped ginger. Adding some balut eggs will make the porridge hot pot more delicious and flavorful.

- Place the porridge pot on a hot pot, boil it while enjoying dipping each piece of fish blossom until cooked. Put a little bit of each fragrant herb in a bowl, then ladle hot porridge in, sprinkle some pepper and add a few pieces of fish to dip in fish sauce or soy sauce and eat hot.

Combining fish rolls with shiitake mushrooms will enhance the delicious aroma of the fish porridge hot pot.

While eating, occasionally gently stir from the bottom of the pot to prevent the porridge from sticking.

Mushroom and quail egg hot pot

Ingredients:

- Knuckle or marrow bones: 500g; Squab: 2-3 depending on the number of diners; Assorted mushrooms

- A packet of mixed herbs purchased from the supermarket

- Carrots, tomatoes, beets, lotus seeds, lotus roots, pineapple (fragrant), sweet corn, taro, ginger, lemongrass, garlic, chili

- Water spinach or mugwort, coriander, okra... tofu.

- Lime chili seasoning for dipping.

Method:

- Blanch the bones in boiling water, then put them in a pot to simmer and extract broth.

- Pluck and clean pigeon, cut into bite-sized pieces or can be kept whole and grilled for aroma before cutting into pieces.

- Rinse mushrooms, remove stems, and arrange on a plate.

- Cut various vegetables into small pieces, intricately carve some for aesthetic appeal.

- Slice ginger and lemongrass, sprinkle some on top of the pigeon meat on the plate for decoration, and put the rest into the broth.

- Tomato chunks stir-fried with sliced betel nut. Prepare broth in a hot pot, add various vegetables, herb sachet, garlic, and dried shallots (can be roasted for aroma), bring to a boil, season to taste.

When eating, add mushrooms, greens, and bird meat to enjoy with noodles, vermicelli, or pasta. This pigeon mushroom hot pot dish is sure to delight the whole family.

Fermented Fish Hot Pot

Fermented fish hot pot is a harmonious blend of river specialties with agricultural products. Thanks to its diverse ingredients, besides its appealing taste, this dish also brings eye-catching colors to diners.

Fermented fish hot pot is a specialty dish of the Mekong Delta. It represents the culinary fusion between Khmer and Southern Vietnamese cultures during the struggles for survival.

Ingredients:

- 400g pork bones; 200g linh fish sauce; 100g sắc fish sauce; 200g fresh shrimp; 200g squid; 200g snakehead fish fillet; 200g roasted pork; Spices: 1 purple eggplant; 1 lemongrass stalk; 50g chopped lemongrass; 60g seasoning powder; 60g sugar; Cooking oil.

- Assorted fresh greens: water spinach, bitter vegetables, morning glory shoots, sesame flowers,...

- 1 kg rice vermicelli

Procedure:

Wash and slice the eggplant into rounds. Place a pan on the stove, add some oil and chopped lemongrass, heat over medium heat. When the lemongrass releases its fragrance, add the eggplant and sauté evenly for about 3 minutes, then turn off the heat.

Place a small pot on the stove, add linh fish sauce and sắc fish sauce along with 400ml water, heat over medium heat. Cook for about 10 minutes until the fish is tender, then turn off the heat.

- Process the fish, remove the bones, and extract the fish sauce. Clean the pork bones. Place a large pot on the stove, add the bones with enough clean water to cover, turn on high heat. Boil for about 5 minutes, then turn off the heat and discard the impurities. Add 2 liters of clean water, reduce heat to low, and continue simmering the bones for 20 minutes.

- Crush the lemongrass stalk. Add the fish sauce mixture, lemongrass, chopped eggplant, along with 60g of seasoning powder and 60g of sugar to the broth pot, cook for another 10 minutes, then turn off the heat.

- Clean and prepare the snakehead fish, shrimp, and squid.

- Chop and rinse various fresh greens for serving.

Start by adding fresh vegetables into the hot pot in the following order: raw greens, fish, squid, shrimp, roasted pork.

The fish sauce hot pot is served with vermicelli noodles on the side.

Enjoy your flavorful meal!

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