Originating from an indigenous sour soup prepared in a hot pot style, “sour soup hot pot” captivates diners by its sour taste from tamarind, pineapple or vinegar, which changes with the seasons. The sweetness of the broth usually comes from the bone marrow or the flesh of the fish. The attractive aroma comes from a harmonious combination of herbs, including sautéed garlic, chopped green onions, as well as okra, Vietnamese coriander (“coriander”), long coriander (“coriander”). gai”), Thai basil, etc. handle of the pot. A large pile of green vegetables, tofu, starchy taro root and noodles, mushrooms are indispensable things to eat with the broth.
Photo: amthuc365.vn
Main ingredients, beef, seafood, meat or mixes all arranged according to personal preference. Like other hot pot dishes, the items are boiled or blanched in a simmering broth and then served with soy sauce and spicy fish sauce. It’s fun with the final, add, remove and eat processes and freshly cooked food sounds too tempting to hold back.
Photo: cookpad.com
Once the dip is complete, the vermicelli and bean sprouts are added to the thick broth to create a second delicious soup. Sour soup hot pot with pure sour taste in harmony of basic flavors, is not only a favorite dish to warm the stomach in winter but also an ideal choice for hot summer days.
Source: https://traveland.com.vn
