Vietnam cuisine becomes more and more popular all over the world. Today, Vietnam airlines introduces you the most famous dish in the South, sauce hotpot.
No one knows the exact origin of this characteristic hot pot.
Thus, people can only guess that it is a variation of braised sauce,
one of Cambodia's dish joining Southern cuisine and becoming the
featuring dish of the region.
In traditional cooking methods, the way to cook sauce hot pot is
quite simple. Fishes are cooked in the boiling water, tasted more spices
and the broth is completed. Meat added in the hot pot is up to the
favorite taste or condition of each family. Besides, vegetables is also
easy to seek such as in the garden or in the river. All vegetable types
can be prepared, washed and dipped in hot pot and enjoyed.
Although the cooking description seems to be simple, it is
quite difficult to prepare a sauce pot to make diners remember for a
long time. To do this, the used water is cooked not only from one but
also three different types of sauce to increase the taste. They contain
the aroma, bold sweetness and fat of the field fishes. After cooking for
the best flavor of the sauce, the hot pot water is carefully filtered,
mixed with coconut milk to make the aromatic flavor. Then, pork bone
water, lemon wedges and bacon are also added to increase the great taste
of this dish.
The sophistication and picky of the South sauce hot pot is also reflected by many slices of fresh fish, fat basa fish rolls, shrimps and squids. Moreover, best of all is the combination of more than 16 different types of vegetables with many sour, bitter, sweet and acrid tastes. Some of them are familiar such as banana flower, water spinach, bitter herb, water lily, squash and broccoli. Accordingly, the combination of the aroma, bold taste of water, fresh green vegetables and sweet sauce seafood served with tamarind sauce makes this dish more charming and poetic.
For more information, please visit Vietnam Airlines news.
