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.

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  • 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


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 Information

  • Calories 440
  • Carbohydrate Content 78 g
  • Cholesterol Content 1 mg
  • Fat Content 5 g
  • Fiber Content 11 g
  • Protein Content 23 g
  • Saturated Fat Content 0 g
  • Sodium Content 734 mg
  • Sugar Content 12 g