What, the reader will ask, is a Vietnamese style recipe doing on this website?
Well, if any of you know anything of the changing ethnic makeup of American, the addition of Asian style cooking to Mediterranean cooking makes perfect sense. I cannot speak of the country as a whole but I can speak of South Philadelphia and of Lower Manhattan. In Philadelphia, the area around 9th and Washington was almost exclusively Italian. In Manhattan, the equivalent neighborhood was the area around Mulberry Street. The 9th Street of South Philadelphia was once exclusively the realm of Italians. The market began sometime around the end of the 19th century. For generations it was the central store of Italian Americans. Fresh produce flooded down stall shelving in rainbows of colors never seen in commercial stores such as the old A&P or the Acme. Whole blood trickling snouted pigs dangled upside-down from thick silver hooks and turned in the brush of passersby. Live chickens scratched and cackled in their gray dung splattered crates. Live sheep bleated in pens waited for the butcher’s knife. 
Today, in our sterile food preparation world no live animal butchers remain. Many of the other Italian produce merchants have closed. Korean’s and other Asians now man the food carts. A new wave of immigrants now provides us with a wide variety of foods at most reasonable prices. It’s also worth noting that the clientele has also changed. Where you once heard the sharp dialects of the Italian boot, now you hear the lilt of Haitian, Jamaican and other languages whose tongues express not only exotic sounds but that relish exotic tastes.
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 Wing Phat Plaza Washington Ave.
These days, particularly since the wars of South East Asia, immigrants from Vietnam and Cambodia have slowly replaced the older inhabitants. To the great pleasure of those who love food, the advent of the South East Asians has been nothing less than a wondrous addition to our kitchens. Even for those who may not venture so far as to attempt Asian recipes in their own homes, they can at least delight in enjoying them in the local restaurants. But perhaps this will change and Americans will attempt this new cuisine. The adaptation of Asian cuisine will not be the first time Americans have slowly brought foreign foods to their otherwise bland tables. I am reminded of a TV commercial in my childhood, where a very Main Line lock jaw actor advertised for what for the WASP community was the very exotic Italian delicacy, lasagna, or, as he pronounced it, “La- zayg- na.” And who can ignore the 1960’s influence of Julia Child who transformed American eating for those who care about food.
 Hung Vuong Super Market
As a diehard Philadelphian I am mesmerized not only by the history of our past one hundred years by all the recent cultural additions found in small neighborhoods across the city. While I still rely on the Italian purveyors on 9th street, but I also shop and dine at the Asian Washington Avenue venues as often as I can. Yes, this can be a strange world. The aisles of the Asians markets can be complete confusion. Menus can be a labyrinth of uncertainty. But, all you have to do is ask.
The recipe that follows does not pretend to be exact. It is my attempt to create a Vietnamese style dish. In a restaurant the pot and the ingredients would all be set in the middle of the table and prepared directly. In the home kitchen it is easier to prepare the soup at the stove and add the accompaniments at the table. |
Vietnamese Style Fish Hot Pot
Thai vermicellli rice noodles.
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Ingredients
Ingredients are variable and depend on availability. The list that follows was created from fish available in Early Spring. Fish Fish Stock Shrimp Talapia Flounder Mackerel Mussels Clams __________________________________________________________ Spices and flavorings
Tomato stock Oyster Sauce Fish Sauce Garlic Thai chilies Ginger Additions to the pot
Green onions Finely sliced pineapple Quartered tomatoes Green beans Cabbage _____________ To Finish
Lime Cilantro Watercress ___________________ |
Equipment
Chinese clay pot
/or/ other wide and shallow pot. |
Portable gas stove.
(optional) In a Vietnamese restaurant the stove will be set in the middle of the table with the various plates of ingredients around it. In a simple home setting, prepare the soup on the kitchen stove and add the fish. Add the finishing items at the table. |
PREPARATION
Rice Noodles
Noodles: Prepare rice noodles in advance according to the instructions on the package.. Most important - rinse them, Set them aside. Since they have been rinsed they will not stick.
Be sure they are rice noodles. Do not use flour based noodles.
Be sure they are rice noodles. Do not use flour based noodles.
Fish and Shellfish
Cube the fish filets.
Clean the shrimp. Set aside on a large plate. |
Wash the mussels and clams. Set aside on the large plate with the other fish.
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Additions to the pot
Slice the pineapple into thin wedges.
Slice the cabbage down. Chop the green onions. 
Dice garlic,
chilies and ginger, Set them aside to be added to the fish stock. |
Set the pineapple, cabbage, green beans, green onions on a large serving plate.
These will be added to the pot at the right moment. 
Set out the tomatoes, greens and limes on a large serving plate.
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Begin the boil in the clay pot.
Add oyster sauce, fish sauce, and the garlic, chilies and ginger. Bring to a rapid boil. |
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