Vietnamese Hot Pot
Recipe from Vegetarian Times

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. (Electric skillets can be found for under $20 at Target, and make a great "extra burner" whenever you're cooking multiple stove top dishes for a crowd.)



by 4  people


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

    Directions
    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 andor chile sauces, if desired.
    Nutrition information
    Per Serving: cal. (kcal) 440, Fat, total (g) 5, chol. (mg) 1, carb. (g) 78, fiber (g) 11, sugar (g) 12, pro. (g) 23, sodium (mg) 734, Percent Daily Values are based on a 2,000 calorie diet
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