Hot pot with broth made from fermented fish paste, served with seafood and a variety of local vegetables (bitter herbs, taro stems, water lilies, etc.) and rice vermicelli.
A decorative hot pot with various meats and seafood, served with a wide array of fresh herbs, salad, and rice vermicelli.
Crab hot pot cooked with soursop for a unique mild sour flavor. Served with shredded gourds, perilla leaves, scallions, water spinach, and rice vermicelli.
