Saara wrote:
>
> I've done fondue a lot, but never a broth-based hot pot. We have a pile
> of different Viet fish balls, but what else goes with it? Any tricks to
> slicing the vegetables for the best flavor?
>
> I have a mix packet called "Sichuan Hot-pot" which I intend to use for
> my first time. The ingredients are simple: refined palm oil, chilli,
> bean sauce, salt, fermented black bean, ginger, rock sugar, natural
> spice, potassium sorbate.
>
> We'll dunk the fish balls, but are welcome to other suggestions. Next
> time I'll make my own hot-pot stock, but I look forward to trying this
> new-to-me experience.
>
> For the "regulars": <insert smiley with tongue here>
>

skewer them for the barbie [not sure if you have the
weather for it yet] is also nice, with a cold VN
style minty noodle cucumber salad.

hotpot reigns supreme!