Hearty Vietnamese Goat Hotpot with Fresh Herbs

Blanch the goat meat: Bring a pot of water to a rolling boil. Add the goat meat and blanch for 5 minutes, then drain and rinse thoroughly under cold water. This removes impurities.

Prepare the broth base: In a large pot, combine the blanched goat meat, goat or beef broth, sliced ginger, bruised lemongrass, star anise, and cinnamon stick. Add salt and sugar.

Simmer the hotpot: Bring the broth to a boil, then reduce heat to low, cover, and simmer for at least 45-60 minutes, or until the goat meat is tender. Skim any foam that rises to the surface.

Add taro: After the goat has simmered for about 30 minutes, add the cubed taro to the pot and continue simmering until tender.

Prepare dipping sauce: In a small bowl, mash the fermented bean curd with a little of the hotpot broth until smooth. This will be the main dipping sauce.

Serve the hotpot: Transfer the hotpot to a portable burner at the table. Arrange the mixed fresh herbs and cooked rice vermicelli noodles around the hotpot. Guests will add herbs and noodles to their bowls, then ladle in broth and goat meat.