More than just a visually stunning dish, chrysanthemum hotpot is a flavorful and health-boosting meal.
Known for its detoxifying and calming properties, chrysanthemums are packed with benefits, including improving circulation, reducing blood pressure, promoting healthy skin, and even slowing aging.
The broth is the heart of this dish, made by slowly simmering chicken or pork bones. To ensure clarity and depth of flavor, the bones are first cleaned with salt, briefly blanched in boiling water to remove any impurities, and then simmered on low heat. Shallots and ginger are added to enhance the fragrance, while regular skimming keeps the broth clear and light.
Fresh chrysanthemum flowers are carefully washed and added to the pot once the broth reaches a rolling boil. To prevent an overpowering taste, the petals are often soaked in water with lemon juice before being added, balancing their distinct floral notes. Lightly cooked, the petals offer a slightly chewy yet crisp texture, adding a unique dimension to the dish.
A variety of proteins and vegetables complement the hotpot, including chicken, sliced fish, and shiitake mushrooms. In Vietnam’s Mekong Delta, local variations of chrysanthemum hotpot include ingredients such as fish, pig stomach, chicken gizzards, and sea cucumbers, setting it apart from the traditional Chinese version.
The dish is typically served with fresh greens like mustard leaves, bean sprouts, amaranth, and aromatic herbs. Depending on personal preference, diners can enjoy the hotpot with noodles or rice noodles, making for a light yet satisfying meal.
