Growing up in Vietnam, chicken soup was always one of the most comforting things in the house.

When I was young, chicken was not something families cooked every day.

Very often, chicken was saved for special occasions, family gatherings, or for the days when someone in the house was feeling tired or unwell.

I still remember how special a pot of chicken soup felt when someone in the house was sick or simply needed something warm and nourishing.

A pot of chicken soup always felt comforting, nourishing, and a little special at the same time.

The broth was always for everyone.

The person who was feeling unwell would often have more of the soup.

The rest of the family would sit together, sharing the chicken, vegetables, mushrooms, and noodles around the table.

It was simple, comforting, and made people feel better.

That memory stayed with me for many years.

Today, life is different.

People think more about balance, wellness, and lighter meals that still feel comforting.

That is one of the reasons why Chicken Hot Pot still feels so meaningful to me.

I always wanted to turn that memory into something you could still enjoy and share today.

That is how our Silken Herbal Chicken Hot Pot became part of Crab Hot Lau.

We use free-run chicken because it has more flavour, a firmer texture, and a natural richness that works beautifully in hot pot.

The chicken is already fully cooked before it reaches your table, so the broth stays clear, light, and naturally sweet.

Our broth is made with chicken stock, ginger, red dates, herbs, and mushrooms.

When the pot first starts to boil, the aroma of ginger, herbs, red dates, and chicken broth slowly fills the table.

It feels warm, fragrant, and comforting right away.

One thing that is very important to me at Crab Hot Lau is keeping the broth clean, clear, and comfortable to enjoy until the very end.

In many traditional hot pot meals, it is common to see dark foam and impurities floating on the surface as ingredients continue cooking in the pot.

But for us, we spend a lot of time preparing everything carefully before it reaches your table.

That is why our broths stay much clearer, cleaner, and lighter throughout the meal.

Very rarely will you need to skim dark foam from the surface.

Instead, the broth stays clear almost to the very last spoonful.

That is true not only for our Chicken Hot Pot, but also for our Crab Hot Pot, Beef Pho Hot Pot, Bun Bo Hue Hot Pot, and all of the Vietnamese hot pot broths we serve.

Once the broth starts boiling, you only need to place the chicken into the soup for a short time to warm it up before eating.

The meat stays naturally firm, slightly chewy, and full of flavour — very similar to the type of chicken I grew up eating in Vietnam.

If you enjoy chicken with a firmer texture, you can eat it after warming it briefly in the broth.

If you prefer softer, more tender chicken, you can simply leave it in the soup a little longer.

As it continues to simmer, the meat becomes softer, juicier, and absorbs even more flavour from the broth.

After that, you can slowly add vegetables and mushrooms little by little to keep the broth balanced, fresh, and light.

And at the very end of the meal comes the glass noodles.

By then, they have absorbed all of the flavour from the broth.

It is often the final part of the meal that makes everything feel complete, warm, and fully satisfying.

For me, hot pot has never just been about food.

It is about care, comfort, family, and sharing.

Our Chicken Hot Pot is inspired by that feeling.

Not too rich.

Never too greasy.

Just warm, nourishing, beautifully light, and made for sharing.