Vietnamese Veggie Hotpot Recipes

VIETNAMESE VEGAN HOT POT

Steps:

• Prepare the lemongrass by removing the outer woody layers of the stalk, washing well and setting aside to simmer. Trim the green part (it's the woodier part), washing those well and reserving for simmering. The more tender white part is for the aromatic oil, so trim the root, then finely slice the white (like a green onion) into as thin slices as you can, ideally 2-3mm thick (1/8 inch).
• In a food processor, blitz the lemongrass and garlic until the lemongrass is finely minced and the garlic is fairly pulverized. You may need to scrape down the sides a couple times. Set aside for the aromatic oil.
• In a large pot, simmer in 3L of water your dried mushrooms, corn, lemongrass pieces (not the chopped bottom parts), daikon, carrots, onion, and ginger. Cover and cook over a steady simmer for at least 1 hour (up to 2 or 3 hours is great too).
• Strain the broth and you can eat the cooked vegetables if desired but they're not part of the hot pot. Set aside.
• Prepare the aromatic oil in another small pot by heating 3 tbsp of oil over medium heat. Add your garlic and lemongrass mixture and let infuse, cooking and stirring frequently to prevent any burning.
• Once the garlic starts to become a little golden, immediately add the ground paprika (and chili flakes if you want it to be spicy). Stir until everything is completely coated and evenly dispersed. Turn off the heat.
• Spoon in a few ladles of the strained broth into the oil mixture to lift up any of the spices from the bottom of the pan. Stir to pick up all the bits and then pour the whole mixture into the main broth. Season with mushroom broth powder to taste (about 1 tbsp per 1 L) and stir to incorporate.
• Over a portable stove, heat the broth, and add your desired items. Fish them out with a basket ladle (spider spoon) whenever they're cooked through and enjoy! It's a communal meal, so to keep things sanitary, use designated utensils for the soup and ingredients and individual ones for yourselves. Enjoy!

RED CURRY HOT POT BROTH

Steps:

• For the broth, heat oil in 6-quart stockpot over medium-high heat. Add onion; cook and stir until tender, about 3 minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir lime juice into broth just before serving.
• Place proteins, vegetables, noodles, and garnishes in bowls or on plates for guests to customize their meal.
• To serve, pour broth into one or both sides of the hot pot, depending upon whether you're offering one broth or two different broths. Cook the vegetables and proteins in the broth and ladle over noodles or rice.
• NOTE: Instant Pot or Pressure Cooker Method
• Multifunction Electric Pressure Cooker Method (Saves 1 hr. cooking time): Heat oil on medium sauté setting in pot of multi-function electric pressure cooker (instant pot). Add onion; cook and stir until tender, about 3 minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Cover and lock lid into place. Set to cook 10 minutes on high pressure (or Soup setting). Vent pot and release pressure before opening and carefully remove lid. (Check manufacturer's manual for safe operating instructions.) Set on low sauté setting. Stir in lime juice. Allow guests to cook steak in broth, about 2 to 3 minutes or until desired doneness. Customize individual bowls and serve as directed.

VIETNAMESE HOT POT

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.

VIETNAMESE VEGGIE HOTPOT

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.