The image of family members gathering around to have dinner and share their meal together, which is different from the European culture, shows the most original and traditional characteristic of Vietnamese culinary culture. And it was hot pot that not only contains a diversity of ingredients but also describes such image. Throughout Vietnam from the North to the South, each region has its own ways of cooking hot pot because in a hot pot, there are all the ingredients of nature. It may consist of any kind of vegetables, meat or seafood; or it may also be an ordinary hot pot or a vegetarian one. No matter what ingredients it may contain, each hot pot has its own attraction. So why is the hot pot cooked in the 2013 Golden Spoon Awards different? It is far different because we can create colorful noodles to serve with the hot pot so as to make the dish more eye-catching, such as the orange noodles made of carrots or the green noodles made of spinach. These types of noodles are the suggestions by Chef Nguyen Duc Duong (Danang InterContinental Hotel Restaurant); other kinds of noodles can also be made with our creativity, inspiration and the way we mix the ingredients.
FIRST-RATED HOT POT WITH TRI-COLOR NOODLESPrint This
- INGREDIENTS FOR THE BROTH
- 2kg chicken bones
- 200g lotus roots
- 100g Dried shiitake mushrooms
- 70g red dates
- 40g Goji berries
- 300g shallots
- 5g rock sugar
- 5g salt
- 5g seasoning powder
- 10g ginger
- 4 liters water
- INGREDIENTS FOR THE NOODLES
- 375g wheat flour
- 100g spinach
- 100ml water
- 200g carrots
- 4 chicken eggs
- 15ml olive oil
- 1.5g salt
- INGREDIENTS FOR THE SIDE DISH
- 200g king oyster mushrooms
- 200g enoki mushrooms
- 15ml good fish sauce
- 500g chicken fillets
- 10g green tiny chili pepper
- 2g seasoning powder
- 2g ground black pepper
Cook the broth and prepare the side dish: Preparation: Clean the chicken bones and poach them in boiling water, wash them again and drain them. Soak the shiitake mushrooms in the water until they swell; boil them for 15 minutes, take them out, wash and wring out excess water in them. Peel off the lotus roots then soak them in water. Soak the red dates in water for 10 minutes, clean and then drain them thoroughly. Clean the Goji berries and drain them thoroughly. Peel the off the shallots then clean them thoroughly, smash the ginger with a knife blade.
Cook the broth: Pour 4 liters of water into a pot and bring it to a boil, then put in the chicken bones, shallots, lotus roots, smashed ginger and cook until the broth boils again. Skim off the foam from the top and slow-cook on medium heat for about 1 hour. Continue to add the shiitake mushrooms, red dates, Goji berries, then slow-cook for 2 more hours. When the broth has reduced to about 1.5l, use a sieve to sift it to remove the bones. Pour the clear broth into another pot; add the lotus roots, red dates, shiitake mushrooms, then boil it again; season it with 5g of salt, 5g of seasoning powder and 5g of rock sugar to taste, and finally turn off the heat.
Preparation: Wash the bok choy, chop it, then put it into a blender, add 100ml of water and blend thoroughly, wring it out for 50ml of green extract. Peel the carrots off, use an extractor to squash them for 50ml extract of orange color. Separate the eggs from white yolks.
Make the white noodles: Put 100g wheat flour into a big bowl, add 0.5g salt, 1.5ml olive oil, one and a half white yolks and mix until smooth, coat the mixture with 25g flour so that the flour mixture won’t stick on your hands when you knead it. After smoothly kneading the flour, let it sit for 30 minutes. Now we have the dough for the white noodles.
Make the green noodles: Put 100g wheat flour into another bowl, add 0.5g salt, 1.5ml olive oil, 1 white yolk, 30ml bok choy extract, mix until well-combined and beat the mixture until smooth, coat the mixture with 25g flour to avoid stickiness, then let it sit for 30 minutes.
Make the orange noodles: Put 100g wheat flour into a big bowl, add 0.5g salt, 1.5ml olive oil, 1 white yolk, 30ml carrot extract and knead the flour until smoothly combined; coat the mixture with 25g flour to avoid stickiness, then let it sit for 30 minutes.
When the three portions of dough have been relaxed, roughly knead each portion again, then use a pasta maker to make noodles of your choosing. Alternately do the same to the two other portions. Then slightly boil the noodles for 5 to 7 minutes. The noodles are cooked if they float on top of the water. Take them out, clean them again with cold water then pour the remaining olive oil in to prevent the noodles from sticking together.
Pour the broth into a pot and boil it up.
Put the chicken, vegetables, mushrooms and noodles on a plate.
When the broth boils, put the chicken in. Then when the chicken is cooked, continue to add the vegetables and mushrooms into the boiling broth. Add some slices of chili to your taste and serve.
The noodles should have a chewy and sticky texture without being pasty. The broth should be naturally sweet and lusciously dainty.
Slowly pour the water into the flour, if it is too dry, add some more water.
Skim the foam off the surface of the broth regularly to attain a clear broth.
EFFECTS OF THIS DISH
This dish is helpful to those who have asthenic body syndrome, insomnia, weakened immune systems, kidney yang deficiency, joint pain, anemia, impaired eyesight, high blood pressure, or obesity.
NGUYEN DUC DUONG InterContinental Danang Sun Peninsula Resort (Da Nang City) Champion of the Golden Spoon Awards 2013