![]() ![]() They were okay they got a bit soggy, but I did quite like it dipped with my sauce after it cooked through. If you like herbs too, don’t forget those! Thai basil, mint, and culantro are tasty alongside hot soup on any day.įor protein, I found some vegan fish steaks that I sliced into pieces. Shanghai bok choy, baby bok choy, yu choy, watercress, snow pea tips and mustard spinach are my favourites because of how wilty they get but they also have a stem to help you pick things up and keep their structure in the soup. You’ll want to pick vegetables that can wilt quickly and cook quickly in the pot (nothing too hardy like gai lan or broccoli) as it takes a little too long for them to soften. The most important thing is that you have a variety of different things to cook up! I like to have puffy tofu, bean curd sheets, vegan shrimp and tons of mushrooms, but greens are very important and tasty too!įor this hot pot, I used snow pea tips (or shoots) and yu choy for greens, and some mung bean sprouts for a bit of crunch and freshness. I would definitely use it again since the broth is flavourful but it is after all just soup, so the sauce does make a difference. I found a vegan hot pot sauce at Nations (the Asian market in Hamilton) and it was really tasty! Spicy and savoury with a touch of nuttiness. Growing up my family mostly just used sriracha or hoisin sauce, but maybe that was just my family. What I’ve heard from Janelle (since she’s not vegan) is that at hot pot places, the dipping sauces range from various hot sauces, toasted sesame paste, or a smattering of different fancy dipping sauces that range from sweet to savoury to spicy. Nowadays, I could sit and eat forever XD As long as I have a show or movie to entertain myself though haha. All I wanted was noodles and vegetables and maybe the occasional squid, but mostly I just wanted to stop eating so I could go back to reading my book. My memories of this meal mostly include me trying to shield my bowl from my mom putting more fish or bits that I didn’t like into my bowl. Our table was lined with newspaper to catch all any spills and for us to spit out bones and bits of food we couldn’t eat, and our portable gas stove sat in the middle while we all sat at the table (or on the floor) around it. Growing up, my family had a lot of fish, seafood, mushrooms, noodles, and greens to choose from, and my dad was typically the designated person who put stuff into the soup, while my mom tended to be the one that scooped the food out once it was done cooking. ![]() Different cultures will have different styles of hot pot, and I haven’t really tried it any other way except with my family, so I’ll just take an educated guess that my family’s way (and the way I’ve had it with different members of my family) is the Vietnamese style of hot pot, so that’s the flavour profile this vegan hot pot is based on! There’s something so comforting and bonding about sharing a meal together with family and friends, and having one pot for everyone to mix different and varied ingredients together infuses the broth with more and more flavour as the meal goes on. Hot pot is such a multicultural meal that is so common all across Asia. Vietnamese hot pot is such a nostalgic meal it’s a great communal family dinner where people get to stew their favourite noodles and vegetables and enjoy them together! I’ve veganized it with my mother’s guidance to recreate this as a vegan hot pot for you to try at home!
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