Vietnamese Hot Pot Recipe

Name: Vietnamese Hot Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups low-sodium vegetable broth; 2 stalks fresh lemongrass, pounded with rolling pin or mallet and cut into 3-inch lengths; 1/2 cup chopped cilantro; 1/4-inch piece fresh ginger, cut into 6 rounds; 4 cloves garlic, peeled; 2 Thai chiles; 1/4cup low-sodium soy sauce or tamari; 2 Tbs. light brown sugar; 1 Tbs. rice wine vinegar; 1 lb. broccoli florets or Chinese broccoli, cut into pieces; 1 sweet onion, cut into 2-inch pieces; 16 large white or cremini mushroom caps, stems removed; 2 stalks bok choy, cut into 1/2-inch slices; 8 small potatoes, quartered; 16 prepared vegetable dumplings, ready to cook; 1 lb. snake beans or green beans, trimmed; 12 oz. seitan, cut into bite-size pieces; 5 oz. dry rice noodles or rice vermicelli; 1 cup bean sprouts; Leftover green onions, mint, cilantro, and peanuts from lettuce wraps; Hoisin and chile sauces, optional

Servings: persons

4 cups low-sodium vegetable broth
2 stalks fresh lemongrass, pounded with rolling pin or mallet and cut into 3-inch lengths
1/2 cup chopped cilantro
1/4-inch piece fresh ginger, cut into 6 rounds
4 cloves garlic, peeled
2 Thai chiles
1/4cup low-sodium soy sauce or tamari
2 Tbs. light brown sugar
1 Tbs. rice wine vinegar
1 lb. broccoli florets or Chinese broccoli, cut into pieces
1 sweet onion, cut into 2-inch pieces
16 large white or cremini mushroom caps, stems removed
2 stalks bok choy, cut into 1/2-inch slices
8 small potatoes, quartered
16 prepared vegetable dumplings, ready to cook
1 lb. snake beans or green beans, trimmed
12 oz. seitan, cut into bite-size pieces
5 oz. dry rice noodles or rice vermicelli
1 cup bean sprouts
Leftover green onions, mint, cilantro, and peanuts from lettuce wraps
Hoisin and chile sauces, optional

1
To make Broth: Bring vegetable broth and 5 cups water to a boil in electric wok or electric skillet over medium-high heat.
2
Add lemongrass, cilantro, ginger, garlic, chiles, soy sauce, brown sugar, and vinegar.
3
Reduce heat to low, and simmer 30 minutes.
4
Remove lemongrass, ginger, garlic, and chilies with slotted spoon, and discard.
5
Place broth in center of table for communal dipping.
6
Let guests dip vegetables, potatoes, and dumplings in simmering broth to cook.
7
(Most vegetables take 2 to 3 minutes, potatoes and dumplings 5 minutes.)
8
Serve with sauces.
9
To make Soup: When all the dippers have been cooked, add rice noodles and sprouts to broth (any uneaten dippers can remain in the soup).
10
Simmer 5 minutes, or until noodles are tender.
11
Serve garnished with onions, mint, cilantro, and peanuts from Lettuce Wrap garnishes.
12
Add hoisin and/or chile sauces, if desired.

643

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 cups low-sodium vegetable broth, 2 stalks fresh lemongrass, pounded with rolling pin or mallet and cut into 3-inch lengths, 1/2 cup chopped cilantro, 1/4-inch piece fresh ginger, cut into 6 rounds, and more.

Yes, Vietnamese Hot Pot falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Hot Pot

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