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Vietnamese-Style Veggie Hotpot

Vietnamese · Dinner · Easy

Vietnamese-Style Veggie Hotpot

Total
35 min
Prep
15 min
Serves
2
Calories
410
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Butternut squash and green beans simmer in ginger-garlic broth with soy and brown sugar, ready to spoon over jasmine rice.

A short covered simmer lets Vietnamese-style veggie hotpot soften the squash without losing all its shape. The broth reduces around the vegetables, and scallions go in at the end for a fresh onion bite.

Cut the squash into small, even cubes and add the beans later. Large chunks need longer cooking and can leave the beans limp by the time the squash is ready.

SavorySweetBudgetVeganVegetarianDairy-freeNut-freeEgg-free

Method

  1. Heat vegetable oil in a lidded saucepan over medium-low heat. Stir ginger and garlic for until fragrant but not browned.

  2. Add butternut squash, soy sauce, brown sugar and vegetable stock. Bring to a simmer, cover and cook over low heat for until the squash is almost tender.

  3. Add green beans and simmer uncovered for until both vegetables are tender and the broth lightly thickens. Stir in scallions, spoon over hot cooked jasmine rice and finish with cilantro.

Forkue tips

  • For more protein, add cubed firm tofu with the green beans and heat it through in the broth.

Storing and reheating

Refrigerate the vegetables for up to 3 days, separate from rice. Reheat gently in a saucepan so the squash pieces stay intact.

Kitchen gear

Lidded saucepanTop picks on Amazon
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Nutrition per serving, estimated

410Calories
8gProtein
87gCarbs
5gFat

Vietnamese-Style Veggie Hotpot: FAQ

Can I use sweet potato?

Yes. Cut it into the same small cubes and cook until a knife slips through easily before serving.

Can I make it less sweet?

Leave out the brown sugar; the squash provides sweetness of its own, though the broth will taste sharper.

How do I store and reheat Vietnamese-Style Veggie Hotpot?

Refrigerate the vegetables for up to 3 days, separate from rice. Reheat gently in a saucepan so the squash pieces stay intact.

How long does Vietnamese-Style Veggie Hotpot take?

About 35 min in total: 15 min prep and 20 min cooking.

What do I need to make Vietnamese-Style Veggie Hotpot?

The key ingredients are ginger, garlic, butternut squash, soy sauce, vegetable stock and green beans, plus pantry basics.

Any tips for Vietnamese-Style Veggie Hotpot?

For more protein, add cubed firm tofu with the green beans and heat it through in the broth.

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