Vietnamese Specialties – Salted fish hotpot

The main materials of U Minh salted fish hot pot is salted trichogaster pectoralis (good one). The salted trichogaster pectoralis is cooked until its meat and bone are separated. Take all bones out, putting enough sodium glutamate and sugar into the hot pot. In order to rise it smell, people add some chopped citronella and its beaten root to the hot pot. The secret to make the hot-pot sauce fatty, scented and viscid is that people add a little milk instead of sugar. It depends on our liking that the hot pot is added pork or fish. But U Minh hot pot must include fresh fish meat. The most delicious and right ones are eal, anabas meat, ophiocephalus maculates or white catfish.

Besides fish meat, the hot pot can be added fresh water crab meat, snails, half fat and half lean meat. The most interesting thing in eating the hot pot is to enjoy many vegetables. The hot pot is a dish that collect the most wild vegetables. It may be right to say that there is not any dishes which are eaten with as many vegetables as the hot pot in the world

Midway City, CA92655

Thu Nhat Anh Nguyen