Mekong Delta Crab & Gourd Clear Hotpot
A rustic hotpot combining the sweetness of ocean crabs and fresh young gourd. Extremely effective for cooling down.
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A rustic hotpot combining the sweetness of ocean crabs and fresh young gourd. Extremely effective for cooling down.
A pure hotpot broth simmered from 5 fresh mushrooms, boiling whole firm Ca Mau crabs served with fresh vermicelli.
A gently sour hotpot broth made from pickled bamboo shoots and fresh pineapple highlights the sweet, chewy blue crab meat.
Roast tiger prawn heads, squeeze out the juice, and filter it through a fine mesh sieve to keep the hotpot broth from getting cloudy with residue.
Instead of using crushed field crabs, this Bun Rieu hotpot is cooked with clear giant prawn roe without residue, served with shaved banana flowers.
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