So it’s nearly spring but this morning we woke up to a negative 2.3 degrees Celsius morning. With the winter cold still clearly upon us, we’ve found a delicious way to warm up and cure your Monday blues - Hot Pot Mondays at Annam.
These hot pots are unlike others you may have come across - each bubbling broth on the menu is unique to a specific region of Vietnam.
From the North, a Hanoi style broth made of pork hock and artichoke; from central Vietnam and the Imperial City of Hue a lemongrass and chilli broth; and the South is represented with a hot and sour broth similar to that found on the streets of Saigon. There is also a shiitake broth for vegetarian guests. As is expected from chef Jerry Mai, the flavours are punchy and the ingredients of the ultimate best quality, local and seasonal.
The sides are all sourced locally and are of the highest quality - from slices of gorgeous wagyu to locally caught seafood and fresh Victorian veggies. Served alongside the hot pots are also house-made dipping sauces and seasonal pickles.
We opted for the lemongrass and chilli broth and were not disappointed – Rich, spicy, aromatic and full of flavour it was the perfec canvas for the beautiful sides on offer.
Whatever you do, make sure you finish with one of Annam’s amazing desserts. Think waffle coated fried ice cream adorned with luscious salted caramel or a refreshing yet decadent young coconut jelly served with grilled corn and creamy coconut sorbet. You can thank us later.
Location: 56 Little Bourke Street, Melbourne
Phone: 03 9654 6627