Many around the world are familiar with various hot pot traditions, from China’s Sichuan hot pot to Japan’s shabu-shabu and Korea’s jeongol.
When the dish reached Vietnam, it was localized, becoming a reflection of Vietnamese cuisine.
Michelin Guide describes the food as “a deep respect for harmony, a fondness for clean, delicate flavors and a culture of togetherness.”
Its diversity lies in the ingredients, its delicacy in the seasoning, and its quality in the way the broth is prepared. The Vietnamese hot pot celebrates the purity of each ingredient. Broths are therefore kept light and clear, allowing flavors to shine.
This balance has also found international approbation.
In the latest TasteAtlas rankings, damage (beef in vinegar), a popular variety, is listed among the world’s top three hot pot dishes.
A hot pot served at a restaurant in Ho Chi Minh City. Photo courtesy of Michelin Guide |
It is not clear when hot pot first appeared in Vietnam, but what is known is that, by the mid-1960s, pots had begun appearing on banquet tables at restaurants in Ho Chi Minh City.
Southern diners embraced the dish and made it their own, creating variations such as lau, I have it (fermented fish hot pot), oxtail hot pot and even snake hot pot.
By the early 2000s hot pot had traveled north, becoming part of culinary life in the central region, Hanoi and its surrounding provinces.
Beyond taste, hot pot brings people together. As the pot simmers, conversations linger and time seems to slow. From the same broth, each diner chooses ingredients to suit their taste, bringing different preferences together at one table.
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Hot pot is often presented on an alcohol stove. Photo courtesy of Michelin Guide |
Vietnamese hot pot changes with its surroundings: Near the sea, seafood leads the table. In forested areas, mushroom or chicken is common. Along rivers, fish reflects local ingredients.
In the north, it is based on a lightly flavored broth, with sweetness drawn from bones rather than seasoning. The colder months are when dishes such as crab roe hot pot with beef brisket are very popular.
Michelin Guide also recommends several hot pot dishes favored by diners: Milk oyster hot pot with beef belly at Nha Tu (129/4 Vo Van Tan Street, Ho Chi Minh City), seafood hot pot at My Hanh (3 – 5 Vo Nguyen Giap Street, Da Nang), eel hot pot at Hanoi Garden (36 Hang Manh Street, Hanoi).
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