Also, to keep the heat consistent, don’t pile the pot with too many ingredients. Remember some items like tofu and root veggies take longer, but the wafer thin spices of beef require just a quick dunk. Mine always starts with a sesame paste and involves garlic, chili oil and a splash of vinegar.īoiling point: If you’re having Chinese, Thai or Vietnamese hot pot, bring the broth to the boil before adding any raw ingredients to the pot. The idea is you mix your own sauce according to your preference. Here you will find dozens of little containers with different sauces, spices and other ingredients like chopped garlic, ground chilis, vinegar and even pepper and sugar. Load Up Your Sauces: Now, this is my favorite part. Some hot pot restaurants will have a menu, while many others will operate an open buffet-style whereby you choose your own ingredients, at your own pace. Many offer a split pot – enabling you to take two soups at once.Ĭhoose your ingredients: Main components run the gamut from meat and seafood, sliced vegetables and greens, fast-cooking noodles, and tofu –– all pre-cut and arranged on skewers or small plates to expedite a quick getaway to your table. Some Chinese places also offer a Chinese herb soup which is very aromatic. here’s a few pointers:Ĭhoose your broth: Your choices often include clear soup, a spicy soup spiked with chilis (sichuan style – and it’s SPICY), or sour such as the Thai style. While the broth and the set up may differ, the how-to of hotpotting (wait, is that a verb now?) remain the same. In Japan and South Korea, sometimes the hot pot to be brought to the table with all of the ingredients already in the stock.In South-East Asian countries like Thailand, aromatic local produce including lemongrass, tamarind and galangal are added in the broths, Tom Yum style.In China broth is brought to the table with raw ingredients such as meat and vegetables, which are added to the soup by the diner.While the basic tenets of the hot pot – a steaming pot of goodness – are the same, each country with hot pot heritage has its own distinct style. Hot pot subsequently spread throughout China and across the region to Vietnam, Japan, South Korea, Thailand and beyond. Legend has it that the when they weren’t galloping across the steppe, Mongols used their helmets as pots to simmer broth and chunks of meat over open fires. The concept of Chinese Hot pot is believed to date back more than 1000 years to the dining practices of Mongolian horsemen. Before I delve into the best hot pots in Doha, some history and how to hot pot… Hot Pot History Hot pots are the perfect food for a group of family or frinds – it’s interactive and everyone gets what they want. They seem to be popping up all over the city, fueled by our enduring love of Asian food. It’s a fact – hot pots are so hot right now in Doha right now.
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