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>

--
Saara