I wasted my youth not eating enough soup. Broth always seemed more trouble than it was worth, too often more of a filler than a vessel for flavor. But the exception has always been hot pot.
Though my father was the one who introduced me to most Asian food as a child, it was my mom who brought hot pot into my life. She called it “fondue Chinoise,” a nod to her college years in Switzerland. And like cheese fondue, hot pot is a party food, meant to be shared.
Though Northern Virginia may be better equipped with Korean barbecue, a brothless cousin to the experience, hot pot is on the rise in our region. There are even restaurants where diners can do both.
Though many think of hot pot as a winter food, I eat it all summer long. Any time is the perfect time to start. These are my tips for beginners.
To AYCE or to Combo?
Most hot pot restaurants offer a choice of all-you-can-eat or prepackaged combos. The former is more expensive, but offers infinitely more choice. Unless you’re on a budget, I recommend all-you-can-eat.
Which Soup to Choose?
Hot pot is a Chinese invention, and most broths you’ll find will have Chinese roots. I almost always get a spicy Sichuan soup. Even mild versions, however, are packed with chiles and tingly Sichuan peppercorns, so if you shrink from spice, this might not be ideal for you. Luckily, there are usually bone broth, sauerkraut, or tomato options as well. The exception to the Chinese rule is that some restaurants have Thai-inflected broths. A little tom yum never hurt anyone, especially me.
What Else to Order?
Part of the appeal of hot pot is its diversity. If you’ve got AYCE, order all you can — with the knowledge that some restaurants charge for food left unconsumed. I believe that the meats that weather a bubbling pot best are the fattiest; go for pork belly, beef ribeye, and the like. Vegetables cook down, so don’t be ashamed to get a lot of them. My favorites are enoki mushrooms and chrysanthemum greens, also known as tong ho.
It’s fun to add noodles, but be aware that they cook quickly — monitor them carefully. I often order rice cakes instead so I have a little more wiggle room. But my very most beloved hot pot mix-in is tofu skin, or yuba. I love fish cakes and meatballs, but yuba wins out for how well it soaks in the flavors of the broth and its fun, elastic texture.
What’s the Procedure?
After you’ve ordered, go to the sauce bar and exercise your creativity! There are usually instructions to make a few house sauces, but I say go wild. I usually make two or three sauces at a time.
Wait for your broth to start bubbling, then once your mix-ins arrive, use your common sense to decide what to cook first. Thick vegetables like potatoes and corn should go in right at the beginning. I usually put meatballs, fish cakes, and yuba in early, too, to allow them to soak up the flavors. Thinly sliced meat and greens take the least time, so don’t let them languish. Noodles should be the last thing you add.
Most restaurants provide you with both a bowl and a plate, and I usually use both. Some mouthfuls are best for soup, others are better dry and dipped in sauce.
Where to Go?
Though there are lots of great places at which to get your hot pot on in NoVA, these are my three favorites.
- Hot Pot Legend, 20462 Exchange St., Ashburn
- Omy Hot Pot, 4230 Annandale Rd., Annandale
- Supreme Hot Pot, 2301 Columbia Pike, Ste. F, Arlington
Feature image, stock.adobe.com
