Vietnamese-style veggie hotpot

Vietnamese-style veggie hotpot

This Vietnamese-style veggie hotpot is a warm, comforting dish bursting with fresh flavors and vibrant vegetables. It's a simple, healthy meal that pairs beautifully with fluffy jasmine rice.

Vegetarian

Prep Time

15 min

Cook Time

18 min

Servings

4

Vietnamese cuisine is renowned for its balance of aromas, textures, and colors, and this veggie hotpot is a beautiful example of this tradition. The fragrant combination of ginger and garlic creates a flavorful base, while the tender butternut squash and crisp green beans provide both sweetness and crunch. This recipe is adaptable and perfect for those seeking a vegetarian option that doesn’t compromise on depth of flavor. The touch of soy sauce and brown sugar adds a subtle savory-sweetness that enhances the natural earthiness of the vegetables. Serve this hotpot alongside steamed jasmine rice to soak up the delicious broth, making it a complete and satisfying meal. It pairs nicely with simple fresh herbs like coriander, which add a refreshing finish to every bite.

Ingredients

  • 2 tsp Vegetable Oil
  • 4 cm finely chopped Ginger
  • 2 chopped Garlic Clove
  • 0.5 Butternut Squash
  • 2 tsp Soy Sauce
  • 2 tsp Brown Sugar
  • 200 ml Vegetable Stock
  • 100 g shredded Green Beans
  • 4 sliced Spring Onions
  • To serve Coriander Leaves
  • To serve Jasmine Rice

Instructions

Begin by heating the vegetable oil in a medium-sized saucepan with a lid. Once hot, add the finely chopped ginger and chopped garlic cloves, stirring frequently to release their wonderful aromas. Allow these to stir-fry gently for about 5 minutes, ensuring they don’t brown too much to keep a delicate flavor. Next, introduce the cubed butternut squash into the pan, followed by the soy sauce, brown sugar, and vegetable stock. Stir everything together, coating the squash well with the fragrant sauce. Cover the saucepan with its lid and let it simmer gently for 10 minutes, giving the squash time to soften and absorb the rich broth. After the initial simmer, remove the lid and toss in the shredded green beans. Continue cooking uncovered for an additional 3 minutes, just long enough for the beans to become tender yet still retain a slight bite. Finally, stir through the sliced spring onions to add a fresh, mildly tangy note right before serving. Spoon the hotpot into bowls, garnish generously with fresh coriander leaves, and serve alongside fluffy jasmine rice to complete this delightful Vietnamese-inspired meal. For an extra burst of flavor, consider adding a squeeze of lime or a drizzle of chili sauce to suit your personal taste.

Quick Info

Prep Time
15 min
Cook Time
18 min
Total Time
33 min
Servings
4

You May Also Like