Top 13 Must-Try Hot Pots on Tet - Mytour.vn

Mè Hot Pot is one of the delicious dishes that can help you break the monotony of Tet's rich flavors with its sour, fragrant, fresh, and gentle broth.

The main spice used in this hot pot is mè, providing a mild sour taste to make you feel like it's an ordinary day. The ingredients used in this hot pot depend on what ingredients are available in your area, such as: chicken, buffalo, beef, fish, snails, shrimp, ...

However, usually on Tet days in the North, people will use beef, buffalo, or fish (people in the North avoid eating shrimp at the beginning of the year). If you want the mè hot pot to be full of flavors, you should eat it with various sprouts and mushrooms. With a simple cooking method, Mè Hot Pot promises to be a delicious dish that helps you bond with relationships around you. Here is the recipe for Mè Beef Hot Pot for you to refer to:

Ingredients for cooking Mè Beef Hot Pot:

• 600g beef tendon
• 1 cup mè
• 2 tomatoes
• ½ pineapple
• 3 green bananas
• 3 gourds
• 3 green persimmons
• Lettuce
• Onions, shallots, garlic, lemongrass, chili
• Fresh vermicelli
• Rice paper
• Fish sauce, salt, sugar, broth powder, cooking oil, MSG

How to cook Mè Beef Hot Pot:

• Step 1: Prepare ingredients
  • You can choose other meat parts, but to make the hot pot more delicious, you should choose fresh, non-repetitive, and odorless beef tendons. When you buy beef tendon, wash it with dilute water and then drain. Next, slice the beef tendon into thin rounds and arrange them on a separate plate.
  • You put 2-3 tablespoons of mè in a bowl, add filtered water and use a spoon to stir evenly. Then, use a sieve to filter out the mè residue and discard it.
  • Peel the onions, wash them, slice them thinly, and set them aside.
  • Peel the garlic and shallots, smash and finely chop each type separately.
  • Clean the lemongrass, chop it finely.
  • Remove the chili seeds, finely chop the chili.
  • Wash the tomatoes, cut them into wedges.
  • Thoroughly wash the pineapple, remove the eyes and chop finely.
  • Peel the gourds, wash them, cut them in half lengthwise, and then cut them into thin, long strips for rolling rice paper.
  • Peel the green bananas, soak them in diluted water to prevent them from turning black.
  • Remove both ends of the green persimmons, peel off the veins, then wash them. After that, cut the persimmons into thin, bite-sized pieces.
  • Wash the lettuce thoroughly, soak it in diluted salt water. Then, drain.
• Step 2: Marinate beef
  • After the beef is sliced thin, marinate it with a little ground pepper, ½ teaspoon of broth powder, and ½ teaspoon of MSG, then mix well.
• Step 3: Cook the hot pot
  • Place the hot pot on the stove, add cooking oil, when the oil is hot, add chopped shallots, garlic, and lemongrass to stir-fry until fragrant. When the ingredients are fragrant, add the tomatoes and stir-fry together. Stir-fry until the tomatoes are firm, then add mè water and filtered water to boil.
• Step 4: Season
  • When the water boils, season the hot pot broth with 2 tablespoons of broth powder, 2 tablespoons of sugar, 1 tablespoon of MSG for a slightly sour and sweet taste. Next, add sliced onions and turn off the heat.
• Step 5: Make dipping sauce
  • Place a pan on the stove, add cooking oil, along with minced garlic, chopped shallots, and stir-fry until fragrant. When the aroma rises, add the finely chopped pineapple and stir-fry for a while. Next, add filtered water along with 3 tablespoons of fish sauce and a little minced chili. Stir well until the dipping sauce boils, then season with an additional 2 tablespoons of sugar and a bit of MSG for a moderate taste. Stir to dissolve the spices, then turn off the heat.

Seafood Hot Pot is relatively easy to prepare, mainly relying on the broth. On Tet days, with a variety of dishes that might make you lose your appetite, seafood hot pot is a good choice for you to gather with friends and family. The main ingredients are various seafood (such as shrimp, crab, squid, clams) to reduce the greasiness of the food, along with various vegetables and a spicy, flavorful broth. The seasoning will give you a delicious and hygienic hot pot.

Ingredients for making seafood hot pot:

• Bones: 1kg: clean, cut into pieces, blanch in boiling water
• Salmon head: 3 – 4 heads, rinse with salt, pay attention to the fish belly, cut in half.
• Fresh shrimp: 400g, clean, trim whiskers and tail.
• Squid: 300g, clean, cut into bite-sized pieces.
• Clams: 500g
• Fish balls or shrimp balls: 300g
• Lemongrass 1 bunch: root crushed, top part crushed separately.
• Enoki mushrooms soaked in warm water, cut into small pieces after the mushrooms bloom.
• Abalone mushrooms soaked in diluted salt water, cleaned, drained.
• Various vegetables (water spinach, morning glory, mustard greens, etc.): pick and remove the tips and leaves, wash and soak in salted water, then drain.
• Tomatoes: 2, sliced into wedges, ¼ sour starfruit (about 5 – 7 pieces)
• Tofu: 3 pieces, cut into pieces and put on a plate
• Seafood hot pot spice package (if desired)
• Lime, lime leaves, chili; garlic, ginger (crushed and finely chopped).
• Seasonings: sugar, salt, broth powder, pepper, fish sauce..
• In addition to common seasonings like sugar, salt, broth powder, pepper, fish sauce, you can prepare additional seafood hot pot seasoning products such as Aji-Quick or SG Food seafood hot pot seasoning. These products will make your hot pot more flavorful and well-rounded.

How to cook seafood hot pot:

• Step 1: Boil the bones for about 2 hours with a gas stove or 45 minutes with a pressure cooker, about 2 liters of water. Remember to skim off the foam while boiling.
• Step 2: Fry the salmon heads with cooking oil. Fry until golden brown and remove.
• Step 3: Saute the garlic, add tomatoes and stir-fry until mashed. Add a little crushed lemongrass. Put the fried salmon heads in and pour in the boiling broth. Add enoki mushrooms and a few sour star fruits. You can add tofu directly. Season to taste.
• Step 4: Make dipping sauce: Finely chop garlic and chili, squeeze lime into a dipping sauce bowl, then add garlic and chili and whisk quickly and evenly. This way, the garlic and chili will not sink but float to the top. Add a little broth powder or sugar according to taste.
• Step 5: Arrange vegetables, mushrooms, shrimp, and squid on separate plates.

Galangal is a climbing plant that grows wild in the forest, with slightly sour leaves, an ingredient that is not yet widely known today. Chicken Leaf Galangal Hot Pot is served with various vegetables and enticing vermicelli, offering a unique flavor. The hot pot broth will give you an indescribable characteristic taste. A hot pot is a harmonious combination of ingredients such as chicken with a rich and sweet taste, galangal with a refreshing and sour taste, combined with chili and lemongrass, creating a nutritious dish, a right choice for you.

Ingredients for cooking Chicken Leaf Galangal Hot Pot:

• Young chicken: 1 chicken, about 1.5 kg
• Galangal leaves: 300g
• Lemongrass: 2 bulbs
• Chili: 1 fruit
• Coriander (cilantro): 5 leaves
• Seasonings: Salt, pepper, sugar, good fish sauce, broth powder
• Fried shallots + Garlic oil + Vermicelli
• Hot pot vegetables: split water spinach, morning glory, bamboo shoots, bean sprouts, shredded banana

How to cook Chicken Leaf Galangal Hot Pot:

• Step 1: Prepare ingredients
  • Chicken: Rub salt around the chicken to remove the gamey smell. Then, wash and cut into bite-sized pieces. Marinate with salt, pepper, and broth powder for 15 minutes (marinate in the ratio: 1/2 teaspoon ground pepper + 1 teaspoon fish sauce + 1 teaspoon salt).
  • Galangal leaves: remove all stems and damaged leaves, wash and drain, lightly crush the leaves to enhance the sour taste.
  • Cilantro: pick carefully, wash, and finely chop.
  • Garlic: peel, crush, and finely chop.
  • Chili: wash and finely chop.
  • Other vegetables: wash and cut into bite-sized pieces.
• Step 2: Cooking Chicken Leaf Galangal Hot Pot
  • Heat the pot with a little oil, then add lemongrass to sauté until golden. When lemongrass and garlic are golden and fragrant, add the chicken to stir-fry. When the chicken firms up, add about 2 liters of water.
  • When the pot boils, skim off the foam, reduce the heat, simmer and season to taste.
  • When the chicken is tender, add the galangal leaves, a little chili, and sautéed lemongrass and chili paste.
• Step 3: Presentation
  • Serve Chicken Leaf Galangal Hot Pot with vermicelli, vegetables, and use with fish sauce with a few slices of chili.

Fermented Fish Hot Pot is a characteristic hot pot dish of the Southwest region. During Tet, this dish is highly favored for its homeland flavor preserved in each hot pot. Like other hot pot dishes, the preparation and cooking are quite simple. To make a delicious and flavorful hot pot, you need main ingredients such as snakehead fish, mantis shrimp, roasted meat, fish sausage, razor clams, squid, linh fish sauce, ... various vegetables, and some other aromatic ingredients. With just a few easily accessible ingredients, you can create the distinctive hot pot of the Southwest region.

Ingredients for Fermented Fish Hot Pot:

• Pork bones 500g
• Linh fish sauce 200g
• Salted fish sauce 100g
• Fresh shrimp 200g
• Squid 200g
• Snakehead fish 500g
• Basa fish 200g
• Beef 100g
• Eel 100g
• 1 purple eggplant
• 2 lemongrass stalks
• 20g minced lemongrass
• Seasonings
• Rock sugar
• Cooking oil
• Accompanying vegetables: water spinach, bitter melon, morning glory, sedge, bitter melon.
• Fresh vermicelli 1kg

How to cook Fermented Fish Hot Pot:

• Step 1: Boil the broth
  • Buy pork bones, cut into bite-sized pieces, blanch in boiling water once to remove dirt and foam. Rinse again and put in a pot to simmer in water for about 30 minutes to 1 hour to extract the broth.
• Step 2: Make fish sauce
  • Put linh fish sauce and salted fish sauce with 500ml water into a pot, turn the heat to medium. Cook for about 10 minutes until the fish dissolves, then turn off the heat. Strain the entire fish and water through a sieve, taking all the water, removing the bones. For this fermented fish hot pot, the key to success is 50% determined by the main ingredients, linh fish sauce, and salted fish sauce. Therefore, you should choose to buy linh fish sauce, salted fish sauce at reputable and quality-selling addresses.
• Step 3: Prepare purple eggplant
  • Wash the purple eggplant, cut into round or long pieces of moderate size, soak in diluted saltwater for about 10 minutes to prevent the eggplant from darkening, then remove and drain. Next, add cooking oil to the pan, sauté minced lemongrass until fragrant, when the lemongrass releases a fragrant smell, add the eggplant and stir evenly for about 3 minutes, then turn off the heat.
• Step 4: Complete the broth
  • After the pork bones are soft enough, add the fish sauce mixture, crushed lemongrass, purple eggplant, rock sugar, and rock sugar to the broth, cook for another 10 minutes, season to taste, then turn off the heat.
• Step 5: Prepare the remaining ingredients
  • Scale and clean the snakehead fish, wash thoroughly, cut into bite-sized pieces. Clean shrimp, cut off the whiskers, peel off the shell.
  • For basa fish, rub salt to remove slime, rinse thoroughly with water. Clean the beef, drain. Clean the eel, cut into bite-sized pieces.
  • For squid, clean thoroughly, remove the white bone from the body, cut the squid into round pieces and arrange on a plate with the remaining ingredients, including basa fish, shrimp, beef, eel.
  • Soak various vegetables in diluted saltwater for about 3 minutes to remove harmful substances from the vegetables, then wash and drain.

Chicken Hot Pot is one of the delicious and familiar hot pot dishes, close to every family. During Tet, this hot pot dish is also quite popular because of its simple preparation, readily available ingredients, and delicious taste. Chicken hot pot requires main ingredients such as chicken meat (homegrown chicken is the best for a richer flavor), and you can also use sausages, tofu skin, tomatoes, and various spices. The broth is also prepared quite simply but not everyone knows how to season it perfectly. Chicken hot pot is often enjoyed with tofu skin, tofu, various vegetables, mushrooms, and tubers.

Ingredients for Chicken Hot Pot:

• Native chicken: 1, about 1.5 - 2 kg
• Tube bones: 500g
• White radish: ½ kg
• Lingzhi mushrooms: 200g
• Fresh shiitake mushrooms: 200g
• Straw mushrooms: 200g
• Abalone mushrooms: 200g
• Chicken thigh mushrooms: 200g
• Water spinach: 200g
• Egg noodles: 300g
• Purple onions, minced garlic, chili
• Seasonings: cooking oil, sugar, stock cubes, MSG, fish sauce, salt

How to Cook Chicken Hot Pot:

• Step 1: Prepare ingredients and marinate chicken for hot pot
  • After buying the chicken, clean it by rubbing salt inside and outside to eliminate the meaty odor, then rinse with clean water and drain. In addition to salt, you can also use ginger to rub the chicken. For the tube bones, clean and briefly blanch them in boiling water.
  • Divide the chicken into 4 portions and use a small, sharp knife to cut out the bones. Cut the skin and chicken meat into bite-sized pieces. Then marinate the chicken with ½ teaspoon MSG + ½ teaspoon stock cubes + 1 teaspoon minced garlic and ½ teaspoon ground pepper for about 20 – 30 minutes for the chicken to absorb the flavors.
• Step 2: How to cook the chicken hot pot broth
  • Place a pot on the stove and add about 2 liters of water, then add the tube bones and chicken bones that you removed earlier, and simmer for about 3 hours. After that, add 1 teaspoon of salt and 1 tablespoon of rice vinegar to the pot and simmer gently. Note: Do not cover the pot during the simmering process, and constantly skim off the foam to keep the broth clear.
  • Peel and clean the white radish, cut it into bite-sized pieces, and add it to the broth.
  • Soak water spinach and various mushrooms in saltwater for about 15 – 20 minutes. Then, rinse them thoroughly, drain, and cut them into bite-sized pieces.
  • Boil the egg noodles in boiling water. When the noodles are cooked, remove and rinse them in cold water, then drain.
  • When the chicken broth is almost ready, season it to taste, then add straw mushrooms first, followed by chicken meat, and the remaining mushrooms and water spinach later (you can add half of the ingredients, and add the rest when serving).
• Step 3: Presentation
  • After that, scoop all the ingredients into a dedicated hot pot and sprinkle some ground pepper on top. You can enjoy the hot pot with egg noodles for the best taste. Serve with a bowl of fish sauce and some slices of chili.
  • In addition to the above ingredients, you can also add bamboo shoots, sweet corn, red apples, and white radish to simmer with the white radish, making the broth even more delicious and nutritious. You can also customize with other ingredients such as beef, various mushrooms, and vegetables according to your preferences.

During Tet, if you lack bamboo shoots, it's not good. Instead of combining bamboo shoots with duck or chicken, try combining them with frogs to create a hot pot full of fragrant smoke. Frog meat is preprocessed before being added to the hot pot, sautéed to a crispy texture, and accompanied by golden and crispy bamboo shoots. Moreover, to cook this spicy and sour frog hot pot with bamboo shoots, it doesn't require too much, but you have to choose wild frogs for the best taste!

Ingredients for Spicy and Sour Frog Hot Pot with Bamboo Shoots:

• 1.5kg frog meat
• 500g tube bones
• 400g bamboo shoots
• Tofu skin, fried tofu
• Water spinach, estragon, lime leaves, betel leaves.
• Lemongrass, garlic, dried shallots, shiitake mushrooms, black pepper, chili powder, satay, tamarind.
• Red rice paper

How to Cook Spicy and Sour Frog Hot Pot with Bamboo Shoots:

• Step 1: Preprocess frog meat and ingredients
  • Choose wild frogs; although not as fat as farmed frogs, the meat is more fragrant and firm. When buying frogs, ask the seller to preprocess them into frog meat, then squeeze salt and rinse with water to drain. After that, cut the frogs into bite-sized pieces.
  • Cut the bamboo shoots into pencil-shaped pieces, rinse them, then boil until cooked. After boiling, rinse them again.
  • Pick and clean water spinach. Cut estragon into 3cm pieces. Soak shiitake mushrooms until they expand, then rinse them. Clean betel leaves and estragon, cut into pieces.
  • Peel garlic, chop it into large pieces, sauté until fragrant, then remove. Cut fried tofu into bite-sized pieces, deep-fry until crispy.
• Step 2: Prepare the broth
  • Rinse the tube bones, put them in a pot of water, add a little salt, then boil. After that, remove the bones and discard the water. Continue to use a sufficient amount of fresh water for the hot pot and simmer the bones with crushed lemongrass.
  • When the water boils, skim off all the foam, season with spices to taste.
• Step 3: Fry frog meat
  • Add frog meat and skin to the pan, fry until golden brown, then turn off the heat and scoop onto a plate lined with oil-absorbing paper.
• Step 4: Cook spicy and sour frog hot pot with bamboo shoots
  • Heat cooking oil in a pan, add the boiled and sautéed bamboo shoots, then add 1 teaspoon of stock cubes, 1 teaspoon of satay for richness and flavor. When the bamboo shoots have absorbed the seasonings, add the fried frogs and garlic. Before removing, quickly add betel leaves and estragon.
  • Add shiitake mushrooms to the boiling broth, then add the mixture of sautéed frogs, bamboo shoots, betel leaves, and estragon. Season again to taste, and it's done.

Seafood hot pot is already quite familiar, right? Add a bit of sour and spicy kimchi to eat with seafood like squid, shrimp, and it's irresistibly delicious. Just adding one ingredient changes the whole flavor of the hot pot. Moreover, during the cold days of the early Tet, gathering around a hot pot with the family, enjoying both the warmth and the aroma, is incredibly cozy.

The main ingredients of kimchi seafood hot pot include kimchi, shrimp, squid, fish, fish cake... When eating, you can also dip various green vegetables and enoki mushrooms as you like! It goes well with noodles or vermicelli. Kimchi seafood hot pot with the characteristic sour and spicy taste of kimchi.

Ingredients for Kimchi Seafood Hot Pot:

• Kimchi 300g
• 300g pork belly
• 200g shrimp
• 200g clams
• 2 pieces of white tofu skin
• 100g shiitake mushrooms
• 1 bunch of enoki mushrooms
• 3 Chinese sausages
• Cooking oil
• Garlic, Korean chili powder, salt, fish sauce, sugar, bouillon

How to Cook Kimchi Seafood Hot Pot:

• Step 1: Prepare ingredients
  • Rinse the pork belly, cut into bite-sized pieces.
  • Cut the tofu skin into small pieces, then deep-fry until golden brown. When the tofu skin is cooked and golden, scoop it onto a plate lined with oil-absorbing paper.
  • Peel and devein the shrimp, then drain.
  • Soak the clams in water with a few slices of chili. Then, clean and drain.
  • Soak shiitake mushrooms until soft, then clean and cut in half.
  • Cut the root of enoki mushrooms, tear them into small pieces, and rinse clean.
• Step 2: Stir-fry kimchi
  • Heat cooking oil in a pan, add minced garlic, then add kimchi to stir-fry. It's recommended to add a little extra kimchi for a more flavorful hot pot. Season with chili powder and other spices to suit your taste.
• Step 3: Cook seafood kimchi hot pot broth
  • After stir-frying, add water and bring to a boil. Then, reduce the heat and season with 1 tablespoon of bouillon, 1 tablespoon of sugar, and ½ tablespoon of fish sauce. Next, add pork belly, shrimp, clams, tofu skin, shiitake mushrooms, and enoki mushrooms. Cook until the broth boils, then turn off the heat.

Celebrating Tet without duck hot pot with fermented tofu is truly incomplete. Enjoying duck in the cool weather makes this dish even more delightful. The combination of fermented tofu with well-prepared duck, eliminating any gamey taste, enhances the hot pot significantly. Surely, this will be one of the most impressive hot pot dishes during these Lunar New Year days!

Ingredients for duck hot pot with fermented tofu:

• ½ duck
• 2 white fermented tofu, 2 red fermented tofu
• 200g taro
• Coconut water from one coconut
• 2 lemongrass stalks
• 2 tablespoons sesame oil
• Lime
• Fish sauce, salt, pepper, scallion, garlic, bouillon
• Water spinach, lettuce
• Fresh vermicelli

How to cook duck hot pot with fermented tofu:

• Step 1: Prepare ingredients
  • Peel and clean the ginger, then crush and mix with white wine.
  • After cleaning the duck, rinse it several times with water, cut into pieces, rub the duck with the ginger mixture or lime + wine, let it rest for 20 minutes, then rinse again with clean water.
  • Extract coconut water from a coconut.
  • Harvest and clean the vegetables.
  • Marinate the duck with the formula: crushed fermented tofu, minced scallion, crushed garlic, lemongrass cut into sections, a small spoon of salt, ½ spoon of sugar, 1 spoon of bouillon, ½ spoon of pepper. Mix everything with the duck, let it marinate for about 2-3 hours for the duck to absorb the spices evenly.
  • Peel the taro, cut into bite-sized pieces, and rinse to remove the sap.
• Step 2: Cooking
  • To make the duck hot pot more delicious, quickly fry the taro with oil until golden, crisp, and not easily broken when put into the hot pot.
  • Remove excess oil, stir-fry the lemongrass until fragrant, then add the marinated duck and 2 tablespoons of sesame oil. Stir well over high heat. When it boils, reduce the heat and continue cooking for 20 minutes until the duck pieces are firm.
  • Then, add coconut water horizontally to the duck (if you don't have coconut water, you can use coconut essence and fresh milk as a substitute, add filtered water to cook together). Add the fried taro and cook until everything is done, then season with spices to taste.
• Step 3: Make duck dipping sauce
  • Crush 2 white fermented tofu, add 1 spoon of sugar, 1 small spoon of MSG, squeeze a few drops of lime, add a spoon of sa te, stir well. Mix everything together to finish.

Tripe hot pot with green pepper stew is guaranteed to captivate not only you but also your family with its extraordinary charm. The spicy and fragrant broth infused with the aroma of green pepper, coupled with tender tripe that maintains its crispiness when chewed, creates a delightful sensation. This is not only a delicious hot pot for Tet but also beneficial for pregnant women and those feeling fatigued. With pig tripe, mushrooms, lettuce, and a bit of culinary skill, you'll have an inviting and unique hot pot for your guests.

Ingredients for tripe hot pot with green pepper stew:

• 1 piece of pig tripe
• 500g pork bones
• 30g green pepper
• Tofu
• Lotus root, carrots, white radish
• Chinese broccoli, water spinach, morning glory
• Fish sauce, salt, vinegar, bouillon, sugar, white wine
• Ginger, cilantro, garlic

How to cook tripe hot pot with green pepper stew:

• Step 1: Clean the tripe
  • When you buy tripe, rinse it with water, then turn the inside out. Use scissors to remove excess fat clinging to the tripe. Next, use salt and lime to rub into the tripe, squeeze it firmly to eliminate the gamey smell and make it clean and white. After that, wash the tripe under running water. Then, use alum to rub into the tripe. This process will make the tripe cleaner, eliminate the gamey smell, and make it crispy and delicious when cooked. After scrubbing, wash the tripe again with clean water and drain.
  • Alternatively, you can use white wine to clean both the inside and outside of the tripe. Then soak the tripe in a mixture of vinegar and crushed ginger for 15 minutes to eliminate the odor and make the tripe crispy and white.
• Step 2: Prepare other ingredients
  • Rinse the pork bones thoroughly, chop them into bite-sized pieces, then blanch them briefly, remove and wash them clean.
  • Rinse the green pepper, then drain.
  • Peel and finely chop the garlic.
  • Peel the ginger, clean the skin, and crush it.
  • Peel the lotus root, carrots, and white radish, cut them into bite-sized pieces, and then wash them clean.
  • Clean the Chinese broccoli, water spinach, and morning glory, soak them in diluted saltwater. Next, wash them clean and drain.
• Step 3: Marinate the tripe
  • After cleaning the tripe, cut it into bite-sized pieces and place it in a marinating bowl with the following spices: Crushed ginger and garlic, 1 tablespoon of fish sauce, 2 tablespoons of bouillon, a little MSG, 2 tablespoons of sugar. Mix well and marinate for 20 minutes to allow the tripe to absorb the flavors.
• Step 4: Cook the broth
  • Place the pot on the stove, add cooking oil and minced garlic to sauté until fragrant. Then add the pork bones to stir-fry briefly with a pinch of salt. When the bones firm up, pour in filtered water to cook the broth. Cook the pork bones for 2 hours, season with sugar, salt, MSG. During cooking, remember to skim off the foam for a clearer and tastier broth.
• Step 5: Sauté the tripe
  • Heat a pan, add cooking oil and minced garlic to sauté until fragrant, then add the marinated tripe to stir-fry until the spices dissolve. Sauté for about 15 minutes, then add ½ of the remaining green pepper and sauté until the tripe firms up. Turn off the heat.
• Step 6: Finish
  • Place the sautéed tripe with green pepper into the pot of broth and stew for 20 minutes. Next, add carrots, white radish, lotus root, and the remaining half of the green pepper. Stew until everything is cooked, season again, and turn off the heat.

Fish head hot pot is one of the Tet hot pot dishes that many people adore for its irresistible taste. This fish head hot pot is an excellent choice for delicious hot pots, with its visually stunning appearance. The fish head has a tender, sweet, and rich taste. The broth of the fish hot pot is rich in spices, sour, spicy, fragrant with lemongrass, and ginger, accompanied by vermicelli, vegetables, fish balls, and more.

Ingredients for fish head hot pot:

• 1 kg fish head.
• 1 kg fresh vermicelli.
• 100 grams straw mushrooms.
• 100 grams pineapple.
• 2 tomatoes.
• 3 lemongrass stalks.
• Fragrant herbs: coriander, basil, culantro.
• Vegetables for hot pot: Chinese water spinach, morning glory, rau nhút (morning glory buds), shredded banana blossom.
• Spices: sugar, chili paste, MSG, bouillon, fish sauce, etc.

How to make fish head hot pot:

• Step 1: Prepare hot pot ingredients: Finely chop purple onions, garlic, and ginger. Finely chop one part of lemongrass, cut the remaining part into small pieces, and finely slice the aromatic lemongrass. Add the chopped lemongrass, cut lemongrass, and tomatoes to the pan and sauté until fragrant. Then add straw mushrooms and continue to stir for about 2 - 3 minutes.
• Step 2: Cook hot pot broth: Prepare a pot with about 1.5 liters of water, add the mixture of ingredients you sautéed. Then add the spices: 1 teaspoon sugar, 1 teaspoon MSG, 1 teaspoon salt, 4 teaspoons chili paste, and squeeze half a lime. Continue boiling this broth for about 5 minutes until it boils, then add the tomatoes.
• Step 3: Add the fish: Continue adding the fish to the broth and wait for the fish to cook for about 15 minutes to complete the spicy sour fish head hot pot.
• Finished product requirements: A delicious fish head hot pot should have a sour and spicy taste that overcomes the fishy smell of the fish head. If you like it more sour and spicy, you can add chili according to your preference. This hot pot can be served with vermicelli or instant noodles for a delightful meal.

Crab Corn Rib Sour Crab Noodle Soup is a favorite dish for many people, perfect for enjoying with the family during Tet. You can even cook this delectable sour crab noodle soup at home to avoid holiday monotony. Here's how to make the most delicious Crab Corn Rib Sour Crab Noodle Soup for your family.

Ingredients for Crab Corn Rib Sour Crab Noodle Soup:

• Field crab: 1 kg
• Pork ribs: 600 gr
• Corn on the cob: 800 gr
• Fresh vermicelli: 1 kg
• Tofu: 10 pieces
• Tomatoes: 5 – 7
• 1 small tamarind (alternatively, you can use star fruit, bilimbi, or cocumber), ginger
• A bit of shrimp paste
• Dried shallots: 2 bulbs
• Green onions, cilantro
• Raw vegetables: split water spinach, banana flowers, young banana stems, lettuce, basil, culantro, coriander, bean sprouts, lime, chili.
• Seasonings: Cooking oil, vinegar, fish sauce, seasoning powder, MSG, chili paste.

Steps to make Crab Corn Rib Sour Crab Noodle Soup:

• Step 1: Prepare ingredients
  • Dried shallots: peel, crush, finely chop. Ginger: peel, wash, thinly slice. Green onions, cilantro: pick and wash, then finely chop.
  • Tomatoes: wash, remove stems, and cut into wedges.
  • Raw vegetables: discard damaged parts, wash, soak in diluted saltwater, then drain. Note: for banana flowers, finely chop and soak in vinegar water to prevent browning. Drain after soaking.
  • Pork ribs: after purchasing, wash them thoroughly. You can rinse with saltwater to remove the meaty smell. Next, blanch the ribs in boiling water, this step will make your hot pot broth clearer. Then marinate the ribs with some spices and stir-fry quickly with ½ tablespoon of dried shallots, then simmer for about 2 hours. (If you have a pressure cooker, you only need to simmer for 10 minutes).
  • Field crab: Clean, remove the roe, set aside in a small bowl. The remaining part is crushed or ground, then filtered to get the water. Pour this water into a pot and heat it on the stove, season with 1 tablespoon of spices + a little shrimp paste, stir well, and bring to a boil. Reduce to low heat when the roe floats, then keep boiling gently. Note: at this point, you should not stir anymore as it may break the crab roe. Alternatively, you can push them to the edge of the pot. When the crab roe is fully cooked, scoop it out separately.
  • With the crab roe bowl: heat a pan, add some cooking oil, when the oil is hot, add a little dried shallots and stir-fry until fragrant. Add the reserved crab roe and a little fish sauce to cook until done, then scoop it out.
  • You can use the same pan to quickly stir-fry the tomatoes until they are just ripe. This step will give your hot pot broth an appealing color.
  • Corn on the cob: wash thoroughly. You can also rinse with saltwater to remove the gamy smell, then rinse well and slice thinly. Marinate with ginger and a little oil.
  • Tofu: cut each piece into 4, lightly fry until golden brown, then remove.
  • Filter the tamarind to get the water, set aside in a separate bowl.
• Step 2: Cooking
  • Combine the crab water and the simmered water from the ribs and ribs, add tomatoes. Next, add the tamarind water, season again with spices, then add the crab roe, pour the reserved crab paste + a handful of banana flowers + fried tofu + a little chili paste (if you like it spicy).
• Step 3: Presentation
  • Serve with fresh vermicelli, raw vegetables, and beef, enjoying as you go by adding ingredients. That's it! You've completed this hot pot dish.

Vinegar-dipped Beef Hot Pot is undoubtedly unforgettable for anyone who has tried it once, with the tangy flavor of the hot pot broth lingering in your memory. Thinly sliced beef dipped briefly in the boiling hot pot water gives you a taste of tender sweetness, paired with dipping sauce or just fish sauce, and you'll be hooked. This is one of those hot pot dishes that's incredibly easy to make – just choose quality beef, season the hot pot broth lightly, add some accompanying greens, and you're ready to enjoy it on Tet day.

Ingredients for Vinegar-dipped Beef Hot Pot:

• Beef 1 kg
• Pineapple 1/2 fruit
• Onion 1 bulb
• Garlic 4 cloves
• Shallot 1 bulb
• Lemongrass 2 stalks
• Chili 2 pieces
• Fresh coconut water 1.5 liters
• Vinegar 100 ml
• Rock sugar 30 gr
• Sugar, fish sauce, salt

Steps to make Vinegar-dipped Beef Hot Pot:

• Step 1: Prepare the beef: First, rinse the beef with water. Then, use a clean damp cloth to wipe away any dirt on the surface. After that, use a knife to cut the beef horizontally into bite-sized slices.
• Step 2: Prepare other ingredients: Peel and remove the core of the pineapple, then wash it thoroughly, let it drain, and cut it into 2 parts – thinly sliced and finely chopped. For lemongrass, cut off the root, clean it, then crush and cut into pieces. Peel and remove the skin of garlic and shallot, and chop finely with the chili. Peel the onion, cut half into thin slices, and the other half into quarters. Place the sliced onion in a plate with the beef, mix well.
• Step 3: Cook the vinegar-dipped beef hot pot broth: With all ingredients ready, heat a pot on the stove with 2 tablespoons of cooking oil over medium heat. When the oil is hot, add the crushed lemongrass and sauté until fragrant. Next, add the finely chopped garlic, shallot, and chili. Continue stirring for another 2 minutes. Then, add 1.5 liters of fresh coconut water, 100ml of vinegar, 30g of rock sugar, and the sliced onion. Stir well with a ladle, then cook for about 5 minutes. After that, season with spices to your taste, then dip the beef into the hot pot and enjoy!
• Step 4: Prepare the dipping sauce: Take a small bowl and add the finely chopped pineapple, 4 tablespoons of fish sauce, and 2 tablespoons of sugar. Use a spoon to mix well until everything is well combined.

Mushrooms are always a nutritious and anti-boredom food. When combined with seafood, it creates a famous and tempting dish that just the thought of it makes you crave. With the following tips, even if you're a busy person with little time for cooking, you can easily create a delicious Seafood Mushroom Hot Pot to treat your loved ones.

Ingredients for Seafood Mushroom Hot Pot:

• 1 package of seafood mushroom hot pot seasoning (since this article only shows you how to quickly cook hot pot, it won't use bones and fish heads to make broth)
• 300g squid, shrimp, clams
• 1 bag of fish balls
• 300g fish maw or 1 piece of salmon
• 500g white wood ear mushrooms, enoki mushrooms, straw mushrooms, shiitake mushrooms
• Various greens: coriander, basil, spring onion, lemongrass, dill
• Seasonings: chili, lime, tamarind, garlic, fish sauce, salt, MSG, sugar

Steps to make Seafood Mushroom Hot Pot:

• Step 1: Prepare seafood: Rinse the clams and soak them with sliced chili for 30 - 50 minutes to let the clams release sand. Then drain the water. Clean the beef, slice it thinly for easy eating. Clean the squid intestines, wash them thoroughly, and cut into bite-sized pieces or leave them whole, depending on your preference. Remove shrimp veins, wash them thoroughly. Clean the fish fillet, let it dry, then cut into bite-sized slices.
• Step 2: Prepare other ingredients: Peel the pineapple, remove the eyes, and cut it into small pieces. Clean the tomatoes and cut them into bite-sized pieces. Peel and crush the garlic. Peel the ginger and cut it into strips. Slice the lemongrass. Pick the non-stem leaves and stems of the accompanying greens for the hot pot. Remove the hard stem of shiitake mushrooms and tear them into small pieces. Remove the hard part of the wood ear mushrooms. Wash the greens and mushrooms, then drain.
• Step 3: Cook the hot pot: In a pot, add 2 tablespoons of cooking oil, heat it up, then add crushed garlic to sauté until fragrant. When the garlic is fragrant and golden, add pineapple and tomatoes, stir well with medium heat for about 3 minutes. Next, add lemongrass and ginger, stir for another 1 minute until the ginger and lemongrass are fragrant. Then add shiitake mushrooms. Stir for an additional 2 minutes, then pour in 1.5 liters of boiled bone broth, season with the seafood mushroom hot pot seasoning, and bring to a boil over high heat. When the water boils up, season again to your taste and reduce the heat to medium. Gradually add ingredients such as squid, fish fillet, shrimp, clams, various accompanying greens, and finally beef and enoki mushrooms. Wait for the ingredients to cook, and you're ready to enjoy.
• Step 4: Finished product: The pot is filled with the aromatic aroma of shrimp, tomatoes, herbs, and various green vegetables boiling on the stove, with the smoke rising, incredibly attractive. The hot pot broth is sour and sweet, fragrant with lemongrass and ginger, combined with the aroma of hot pot seasoning. The beef is tender, and the seafood, mushrooms, and squid are fresh and delicious, perfect with noodles or rice.