Vietnamese Hot Pot Recipes

VIETNAMESE HOT POT

Vietnamese Hot Pot image

Because a Western-style fondue pot is too small for all the broth in a Vietnamese hot pot, we recommend using an electric skillet or electric wok that can be set in the center of the table and kept at a simmer.

Provided by Vegetarian Times Editors

Categories Entrees

Yield 8

Number Of Ingredients 19

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

Steps:

1. To make Broth: Bring vegetable broth and 5 cups water to a boil in electric wok or electric skillet over medium-high heat. Add lemongrass, cilantro, ginger, garlic, chiles, soy sauce, brown sugar, and vinegar. Reduce heat to low, and simmer 30 minutes. Remove lemongrass, ginger, garlic, and chilies with slotted spoon, and discard. Place broth in center of table for communal dipping. 2. Let guests dip vegetables, potatoes, and dumplings in simmering broth to cook. (Most vegetables take 2 to 3 minutes, potatoes and dumplings 5 minutes.) Serve with sauces. 3. 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). Simmer 5 minutes, or until noodles are tender. Serve garnished with onions, mint, cilantro, and peanuts from Lettuce Wrap garnishes. Add hoisin and/or chile sauces, if desired.

Nutrition Facts : Calories 440 calories

VIETNAMESE VEGGIE HOTPOT

Vietnamese veggie hotpot image

A warming supper dish that's aromatic without being spicy, so the kids can enjoy it too

Provided by Jennifer Joyce

Time 25m

Number Of Ingredients 10

Ingredients

2 tsp vegetable oil
thumb-size piece fresh root ginger , shredded
2 garlic cloves , chopped
½ large butternut squash , peeled and cut into chunks
2 tsp soy sauce
2 tsp soft brown sugar
200ml vegetable stock
100g green bean , trimmed and sliced
4 spring onions , sliced
coriander leaves and cooked basmati or jasmine rice, to serve

Steps:

Heat the oil in a medium-size, lidded saucepan. Add the ginger and garlic, then stir-fry for about 5 mins. Add the squash, soy sauce, sugar and stock. Cover, then simmer for 10 mins. Remove the lid, add the green beans, then cook for 3 mins more until the squash and beans are tender. Stir the spring onions through at the last minute, then sprinkle with coriander and serve with rice.

Nutrition Facts : Calories 75 calories, Fat 2 grams fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Protein 2 grams protein, Sodium 0.53 milligram of sodium

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