Prepared with a delicately made broth from fresh shrimp, crab, and gourd, shrimp and gourd hotpot presents a naturally light and pleasant sweetness.
The dish stands out with its harmonious blend of seafood flavors and the mild sweetness of gourd, making it delicious and nutritious, and an ideal choice to enjoy with family or friends.
The soul of this dish lies in its delicate broth. To prepare the hotpot broth, the cook begins by simmering the filtered liquid from crab and shrimp heads over low heat, stirring constantly to prevent clumping.
As the crab and shrimp tomalley rises to the surface, it is carefully skimmed off and set aside. In a separate pan, shallots are sautéed until fragrant, then tomatoes are added to introduce vibrant color, and the mixture is subsequently added to the broth.
Next, more shallots are sautéed, and the reserved tomalley is stir-fried until aromatic. Finally, the cooked tomalley is returned to the pot, and the broth is seasoned with salt, fish sauce, and seasonings to taste.
Gourd is renowned not only for its mild, cooling flavor but also for its versatility. In this hotpot, gourd is thinly shredded into noodle-like strands, contributing a refreshing texture and visual appeal. Shredded gourd is a crucial ingredient that balances the sweetness of the seafood, resulting in a harmonious and flavorful broth.
The hotpot is accompanied by popular toppings such as crab cakes, pork balls, beef, and an assortment of fresh greens. It is typically served with various noodles like hủ tiếu, bánh canh, phở, or instant noodles, providing diners with a hearty, filling meal. A side of fish sauce or fermented tofu (chao) completes the experience.
