On rainy days, nothing is more heartening than a pig’s small intestine hotpot, a specialty of Dong Nai Province.
Diners love it for its unique taste, a combination of the broth and the pig’s small intestine, making it perfect for dinner.
The broth is made by boiling pig’s bones for three hours, which helps thicken the soup and give it a distinctive sweetness taste.
Aside from the pig’s small intestine, the hotpot includes meat and other pig’s offal such as its heart and kidneys, which are cut into thin slices.
The dish is not complete without vegetables. Diners enjoy the hotpot with fresh napa cabbage, Vietnamese luffa and Malabar spinach (Basella alba).
Then there’s the dipping sauce, a mixture of salt, fresh milk, vinegar, garlic, sugar, lemon juice, kumquat juice and shacha sauce, a tantalizing combination.
The hotpot is also served with noodles or fresh vermicelli. The crunchiness of the pig’s small intestine and other offal, the tastiness of the broth and the fresh flavor of vegetables make this a deliciously heartening culinary experience.