Haidilao Hot Pot Nha Trang Center

Numbing, chili-oil hot pot broth.

Mild broth simmered with herbs.

Savory broth built on mixed mushrooms.

Tangy broth made with tomato.

Broth slow-simmered from bones.

Sour pickled-cabbage broth.

Spicy-sour broth with Thai flavors.

Mild broth with a sweet-sour balance.

Sliced beef, Haidilao's signature cut.

Noodles hand-stretched tableside before cooking.

Tofu filled with melting cheese.

Sliced beef heart valve for hot pot.

Sliced beef stomach, a hot pot classic.

Hand-minced tiger prawn paste.

Sliced goat meat, Haidilao's signature cut.

Sliced basa fish for hot pot.

Whole chicken wings for hot pot.

Crunchy duck intestine for hot pot.

Sliced pork kidney for hot pot.

Thousand-layer beef book tripe, extra crunchy.

Marbled US beef, thin-sliced.

Thin-sliced beef chuck.

Thin-sliced beef neck.

Thin-sliced goat leg.

Thin-sliced beef brisket.

Thin-sliced Japanese wagyu beef.

Marbled Australian beef, thin-sliced.

Mixed seafood platter for hot pot.

Sliced octopus for hot pot.

Squid sliced into rings.

Whole baby squid.

Fresh razor clams.

Large clam, sliced for hot pot.

Whole tiger prawns.

Sea snail meat, garlic-marinated.

Fresh oysters, shucked.

Fresh scallops.

Fresh frog cut for hot pot.

A whole red tilapia, cleaned for hot pot.

A whole black grouper, cleaned for hot pot.

Whole sea crab for hot pot.

Soft pork brain for hot pot.

Pork intestine braised pha-lau style.

Tender duck tongues for hot pot.

Crunchy beef book tripe.

Deboned chicken feet for hot pot.

Peeled boiled quail eggs.

Sliced pork ham for hot pot.

A fresh chicken egg.

Basa fish stomach for hot pot.

Surimi crab sticks.

Crunchy chicken gizzards for hot pot.

Bite-size fish tofu cubes.

Large marrow bones for the broth.

Golden scallop-shaped seafood balls.

Handmade fish balls.

Squid paste, hand-mixed with greens.

Pork meatballs, Foshan style.

Beef balls filled with cheese.

Hand-minced scallop paste.

Pork balls with shiitake mushroom.

Shrimp balls with a cheese center.

Hand-scraped jade shrimp paste.

Shrimp balls blended with purple yam.

Fresh enoki mushroom.

Fresh oyster mushroom.

Fresh king oyster mushroom.

Fresh wood ear mushroom.

Sliced lotus root.

Whole corn, cut for hot pot.

Fresh white beech mushrooms.

Fresh brown beech mushrooms.

Thin-sliced potato for hot pot.

Sliced daikon radish.

Sliced pumpkin for hot pot.

Sliced Chinese yam for hot pot.

Sliced winter melon for hot pot.

Sliced taro for hot pot.

Tender baby corn.

Fresh tofu, cut into cubes.

Fresh beancurd skin sheets.

Chewy sliced rice cake.

Glass noodles for hot pot.

Fresh bean sprouts.

Instant noodle block.

Golden fried tofu puffs.

Rolled dried beancurd skin (yuba).

Shredded dried beancurd skin.

Full set meal portioned for kids.

Bowl of steamed white rice.

Wok-fried rice.

Rice noodle soup, spicy and sour.

Deep-fried steamed buns.

Fried spring rolls with shrimp.

Vermicelli in a spicy sesame dan dan sauce.

Golden crispy fried pork bites.

Crispy battered shrimp tempura.

Deep-fried shrimp balls.

Fried rice with mixed seafood.

House craft beer.

Chinese lager, bottle.

Local lager, bottle.

Imported lager, bottle.

Sweet winter melon tea.

Fresh coconut water.

Coca-Cola, large bottle.

7up, large bottle.

Fresh watermelon juice.

Coca-Cola, can.

7up, can.

Fanta, can.

Bottled still water.