Hakka Chinese hotpot: a 40-year legacy in HCMC's Chinatown

In addition to dishes like salt-steamed chicken and taro pork belly, tam tinh hotpot is a traditional meal often enjoyed by Hakka families, a small subgroup of the Chinese community in HCMC. Passed down through generations, this hotpot dish has been preserved within Chinatown.

Huy Ky Restaurant, located in a small alley in Vo Truong Toan Street, is one of the few places that specializes in this hotpot, and it has been doing so for over four decades.

Tang Phuong Thuy and her husband, the second generation to run the restaurant after inheriting it from her father-in-law, have been cooking for over 20 years and are now teaching the craft to their children.

The hotpot is often served with noodles and crown daisy. Photo by VnExpress/Bao Tram

Tam tinh refers to the three main toppings in the hotpot: Chaozhou pork rolls, meat-stuffed tofu and fish balls.

Chaozhou pork rolls differ from other varieties by using seasoned minced meat wrapped in wonton skins and then deep-fried. These rolls are the defining ingredient of the hotpot, setting it apart from other Chinese hotpots such as fish hotpot, Sichuan hotpot, or goat hotpot.

The second component is the meat-stuffed tofu, made with a hole carved into each tofu block to be filled with seasoned minced meat.

The fish balls are made from snakehead fish, known for their chewy texture.

These toppings are all handmade by the family to ensure quality and to preserve the family business.

The Chaozhou-style tofu attracts diners with its yellow outer skin. Photo by VnExpress/Bao Tram

The broth is simpler compared to other hotpots that often have numerous toppings. The broth is made by simmering pork bones and herbs for three hours, resulting in a clear sweet stock. The marrow from the bones infuses the broth with a rich flavor.

In addition to the main toppings, customers can add side dishes such as shrimp, squid marinated in ash, pigskin, and Chaozhou-style tofu, which is infused with the aroma of turmeric.

While other hotpots are more popular within Ho Chi Minh City's Chinese community, tam tinh hotpot stands out as a unique offering, and its flavors have garnered a devoted following.

Ngoc Phuong, a 40-year-old resident of District 5, has been a regular customer for over 10 years. "The broth is light and sweet, not oily, and the toppings are just right," she said.

When an order is placed, the staff begins adding the toppings to the pot, seasoning it with sugar, oil, fried garlic, crispy pork fat, and scallions. Once the broth is poured in, the hotpot is ready to be served.

Phung Lien, 25, also from District 5, has visited the restaurant a few times with her family. She praises the flavor of the Chaozhou spring rolls, particularly the meat filling. When eating, she dips the spring rolls in a bit of chili oil and fermented bean curd.

Pork rolls are fried before added to the hotpot. Photo by VnExpress/Bao Tram

A small tam tinh hotpot costs VND230,000 (US$9.20), while a large one is priced at VND310,000. Side dishes such as vermicelli, egg noodles, vegetables, enoki mushrooms, and yellow tofu are priced at VND20,000 per plate. Seafood and the three main hotpot toppings are available for VND70,000 per plate.

"The hotpot is a bit pricey for those with average incomes," said Thuy Mien, a first-time customer from the city. When visiting with a friend, they ordered a small hotpot and a few side dishes, spending about VND400,000 in total.

In addition to tam tinh hotpot, Huy Ky also serves pork knuckle hotpot, goat hotpot, and fish head hotpot. Stewed pork bones are another popular dish, cooked until tender and then stir-fried with scallions, fried garlic and crispy pork fat.

Huy Ky is open daily from 5 p.m. to 11 p.m. On weekends, starting at 6 p.m., the restaurant is mostly filled with large Chinese families, so service may take longer.

Tables are set up along the sidewalks and in the street area in front of Huy Ky's tam tinh hotpot shop. Photo by VnExpress/Bao Tram