It was blustery out yesterday and after picking rose petals in the afternoon to make rose syrup, we went up to my folks’ place for dinner. My dad had prepared what he calls “hot pot soup” the day before and had it sitting in the fridge overnight. The broth was so rich, it looked like murky Jell-o. That’s how you know it’s good.
My dad was lamenting that he’d put the pork in too early and although the broth was extremely flavorful, the meat itself was rather tasteless. I suggested I make some Chinese-style wontons filled with shrimp and pork. The two dishes combined splendidly and we were left patting our bellies and snacking on mushrooms from the near-empty pot.
Fusion Thai Hot Pot/Chinese Pork Dim Sum Soup