Vietnamese Hot Pot

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.)

Recipe from Vegetarian Times
Vietnamese Hot Pot
SERVINGS
8
by 5  people
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Ingredients
    Broth
    • 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
    • 1/4 cup low-sodium soy sauce or tamari
    • 2 tablespoons light brown sugar
    • 1 tablespoon rice wine vinegar
    Dippers
    • 1 pound 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 pound snake beans or green beans, trimmed
    • 12 ounces seitan, cut into bite-size pieces
    Soup
    • 5 ounces 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
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    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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