Buzz
Traveling to Da Nang, everyone wants to enjoy the delicious fresh seafood of this coastal city. Squid hotpot is one of the delicious dishes in Da Nang that many tourists love.
Exploring the world of hotpots
Nowadays, hotpot has become a popular dish all over the country. There are dozens, hundreds of types of hotpot with different names: for quadrupeds we can mention goat hotpot, beef hotpot, cartilage rib hotpot...; various poultry hotpots include rice wine chicken hotpot, duck hotpot with tofu...; seafood hotpots are even more diverse with catfish hotpot, snakehead fish hotpot, fermented fish hotpot, crab vermicelli hotpot...
In addition, Vietnam has imported many types of hotpot from neighboring countries such as Thai hotpot, Korean barbecue hotpot, Singaporean hotpot, Japanese hotpot, and Chinese hotpot, providing a rich and diverse culinary experience.
The broth for hotpot can be made from bone broth such as chicken, goat, or beef. Additionally, some hotpot dishes have broth prepared from boiling water with a splash of vinegar, like catfish hotpot. Generally, for delicious hotpot, the broth must be simmered with meat and bones, then seasoned to taste. The broth becomes richer and more flavorful over time with the addition of ingredients while eating.
Each type of hotpot uses different vegetables, roots, and fruits along with various herbs and spices, all prepared with great skill. Seafood hotpots like snakehead fish hotpot or catfish hotpot are served with cilantro, basil, water spinach, bean sprouts, tomatoes, and thinly sliced chili peppers layered on the surface.
For beef hotpot, diners enjoy it with vegetables like coriander, mint, onions, Chinese broccoli, and chrysanthemum greens. Chicken hotpot, on the other hand, is eaten with fresh galangal leaves and sweet wormwood for an authentic touch. Especially when enjoying fermented fish hotpot, you will be treated to a variety of greens such as water spinach, bitter herbs, sesbania flowers, and sesbania flowers...
When enjoying hotpot, people in Nha Trang often accompany it with various types of grains such as noodles, vermicelli, pho noodles, rice crackers, and use fish sauce or soy sauce with added lime, chili (like fish hotpot, beef hotpot) or mix with satay sauce (goat hotpot) as dipping sauce.
Try the Da Nang squid hotpot
Running along our country's coastline, almost every place has squid, especially in the Central region. In recent years, many restaurant owners have introduced squid hotpot - a very enticing Da Nang dish. The broth of squid hotpot is simmered from pork bones or chicken bones for many hours to make it clear and sweet. Squid used for hotpot can be tube squid or small squid because too large squid will easily become tough.
Fresh squid is peeled off the outer skin, only taking the tender white meat inside. After being cleaned, the squid is sliced into thin slices to drain. Squid hotpot is accompanied by other types of meat such as fresh shrimp, beef to make the hotpot more colorful and abundant in both color and food.
Before eating, the food is arranged on a large plate consisting of sour starfruit, green bananas in the middle, surrounded by peeled fresh shrimp, thinly sliced beef, and mostly squid. When enjoying, you just need to dip the food into the boiling broth on the stove placed in the middle of the table and wait for it to cook.
To make dipping sauce for squid hotpot, restaurant owners often use delicious fish sauce mixed with sugar, tamarind juice, crushed peanuts, sesame seeds, then stir-fry with a little cooking oil. The delicious dipping sauce must have a harmonious sour, sweet, salty taste with a creamy texture, suitable for seafood dishes such as shrimp, squid.
When visiting Da Nang, tourists should seek out seafood restaurants, order a pot of squid hotpot, savoring the salty taste of freshly caught seafood, accompanied by delicious fresh vegetables and a bit of rich, hot broth. In this way, you will have an interesting experience with a delicious Da Nang dish.
