Sen – Experiencing Vietnamese Hotpot for the First Time

As foodies always on the lookout for new dining experiences, we were recently intrigued by the idea of Vietnamese hotpot. Acting on a friend’s recommendation, we ventured to a restaurant called Sen, popular among locals for its authentic Vietnamese cuisine.

Vietnamese cuisine is known for its light and delicate flavors, a characteristic that seems fitting for the country’s tropical climate. So the notion of hotpot, typically associated with rich and spicy broths in other Asian cuisines, felt like something quite unusual in Vietnamese gastronomy. Filled with curiosity and anticipation, we stepped into Sen, eager to try out the Vietnamese hotpot for the very first time.

Hotpot orders are personalized, with portion sizes tailored to the number of diners at the table, priced at around 23 EUR per person.

To whet our appetites while awaiting the main course, we ordered a small appetizer, Bò Bía- the classic Vietnamese fried spring rolls filled with minced pork, alongside some fresh veggies like carrot strips and bean sprouts. Seasoned with garlic, shallots and various spices, the meat tastes very aromatic, while the veggies add crunch and freshness. Hidden inside are some dried shrimps, leaving an umami touch. For the crip golden fried skin and the savory filling, fresh mint leaves and a squeeze of lime provide a perfect refreshing contrast. And don’t forget the dipping sauce! It’s a fish sauce that complements the fried rolls very well with its slightly sweet, savory, and tangy flavor.

Shortly after we finished the appetizer, our main course arrived.

Vietnamese hotpot, known as “lẩu”, is quite popular in the country despite its warm climate, especially on cooler evenings or as a social gathering with friends and family.

As the dishes arrived, I found myself drawn to this elegantly simple yet diverse feast. It’s very pleasing to the eye. Akin to the Chinese hotpot, a simmering pot of broth is placed at the table’s center, surrounded by various raw ingredients. Diners then cook these ingredients in the bubbling broth to their desired taste and preference.  

With its simple and clear broth, it offers a unique and lighter alternative to its rich and spicy counterparts such as the Sichuan-style hotpot. It’s infused with base ingredients like lemongrass, galangal, scallions, pineapple, taro and herbs. The lemongrass lends a citrusy note, while galangal imparts a more pungent and peppery kick. Ingredients like pineapple add a hint of sourness and a tantalizingly fruity undertone. This fruity and fresh flavor profile really sets it apart from the richer broths found in other Asian hotpot dishes. The sour and spicy elements evoke a sense of the Tom Yum Soup (a Thai cuisine, also known as 冬阴功汤) – aromatic, yet bright and refreshing.

Let’s kick off with some beautifully displayed king prawns. They need just a short stint in the heat to turn juicy pink and unleash their succulent, flavorful essence into the broth, brimming with its natural savory goodness.

Perched on the brink of the pot is an array of fermented tofu. Among them is the classic white fermented tofu, a staple in Vietnamese cuisine. It has a creamy texture with a mild tang. Its ability to soak up the rich broth is unmatched. One dip in the fish sauce, and it’s a flavor explosion in your mouth. And there’s more – the herb-infused fermented tofu. Fermented with an aromatic blend of herbs and spices like garlic and ginger, it adds a delightful extra layer to the already enticing flavor.

In the realm of hotpot, the beef often reigns supreme, as in the beef balls. They are distinctively firm. Once they hit the heat, they swell up, absorbing the flavorful broth and becoming a bit chewy and satisfyingly springy to the bite. It’s a very interesting mouthfeel that’s highly prized in Asian cuisine.

Almost no Vietnamese meal is complete without rice noodles. Mingled with seasonal veggies like Shanghai bok choy (also known as 上海青) and shiitake mushrooms (also known as 平菇), these vibrant additions infuse freshness and variety. And you can craft your own Vietnamese noodle soup with the luscious broth and ingredients at your disposal!

Once you’ve savored all the ingredients, don’t overlook the broth itself. Infused with the essence of fresh ingredients, it boasts sour, umami and herbaceous notes, similar to the Ton Yum Soup (also known as冬阴功汤), which on its own is an iconic dish in Thailand. It’s comforting, warming, and downright appetizing!

Vietnamese hotpot is a true culinary gem, distinguished by its lightness, freshness, and simplicity. Each ingredient retains its natural flavor, contributing to a delicious and satisfying meal.

As the steam of the hotpot broth wafts through every dining table, it’s like a fragrant reminiscence of the misty banks of the Mekong River. Amidst the cool and moist evening air, just as the hotpot brings together loved ones, one discovers a reflection of Vietnamese spirit and hospitality – of warmth, of care and of grace.