The Hearty Art Of Vietnamese Hot Pot

Vietnamese hot pot is a fun and filling meal that's perfect for hosting. It's a great way to spend quality time with family and friends without being stuck in the kitchen while everyone else eats. All the prep work is done beforehand, and the cooking is done directly in the hot pot at the dining table. The meal is highly customisable, and you can adjust the ingredients to suit your preferences. Typically, a hot pot includes meat, seafood, and vegetables, cooked in a flavourful broth.

Choosing a pot and stove

When it comes to choosing a pot and stove for your Vietnamese hot pot, there are a few things to consider. Firstly, you'll need a pot that is large enough to accommodate all the broth and ingredients. A Western-style fondue pot is too small, so it is recommended to use an electric skillet or electric wok that can be placed in the centre of the table and kept at a simmer. Alternatively, you can use a portable gas stove or induction stove top placed in the middle of the dining table. Make sure you have a portable stove top if you're using a non-electric pot.

The pot you choose should also have a wide, shallow design to allow for even cooking and easy access to the ingredients. It is also important to ensure that the pot is made of a material that conducts heat well, such as cast iron or stainless steel. If using an electric pot, look for one with temperature control settings to maintain the desired heat level.

In addition to the pot, you will need a portable stove to heat the broth. A butane or propane burner is a good option, as it is easy to control the heat and portable enough to place in the centre of the table. You can also use an induction cooktop, which is safe and efficient but may be more expensive. If using a gas stove, ensure you have proper ventilation to avoid any gas buildup.

When choosing a pot and stove, consider the number of people you will be serving. For a larger group, you may need a bigger pot and a higher-powered stove to ensure the broth stays hot enough to cook the ingredients.

Preparing the broth

Vietnamese hot pot is a fun and filling meal to share with family and friends. The tedious prep work is done before guests arrive, and the cooking is done directly in the hot pot at the dining table.

The key to a delicious Vietnamese hot pot is the broth. Here are the steps to prepare it:

• Choose a large pot: Select a large pot that can accommodate both the broth and all the ingredients that will be added later. This could be an electric skillet or wok, or a portable stove placed in the centre of the dining table.
• Prepare the aromatics: Aromatics like lemongrass, garlic, ginger, shallots, and kaffir lime leaves are essential to building flavour. Cut the lemongrass stalks into 3-inch lengths and bruise or smash them to help release their flavour. You can also add ingredients like galangal, cilantro, chiles, fish sauce, and brown sugar to enhance the broth.
• Bring the broth to a boil: Fill the pot with chicken or vegetable stock and add the aromatics. Bring the mixture to a boil over medium-high heat.
• Simmer the broth: Once it reaches a boil, reduce the heat to low and let the broth simmer. Simmering for an hour or more will allow the flavours to meld and intensify.
• Season the broth: After simmering, season the broth with ingredients like tom yum paste, fish sauce, chicken bouillon, and sugar. Taste and adjust the seasoning as needed.
• Add tomatoes: Cut tomatoes into wedges and add them to the broth. Bring the broth back to a boil.
• Remove aromatics: Before serving, remove the large pieces of aromatics like lemongrass and kaffir lime leaves.
• Transfer to a secondary stove: If serving hot pot at the table, transfer the broth to a secondary stove to keep it bubbly hot. Alternatively, you can add the ingredients to the pot and cook them through before serving.

The broth is the heart of the Vietnamese hot pot, and these steps will help you create a delicious and flavourful base for your meal.

Selecting ingredients

For the broth, aromatics are key. Lemongrass, garlic, ginger, and shallots are essential to building an incredible aromatic base. You can also add Kaffir lime leaves, galangal, and chillies to enhance the flavour. Fresh herbs like Thai basil, mint, and culantro are a great addition to the meal.

For the protein, you can choose from a variety of meats and seafood. Beef, chicken, shrimp, squid, fish, crab, lobster, and clams are all great options. You can also include tofu puffs, vegan shrimp, and vegan fish steaks for a plant-based option.

When it comes to vegetables, select ones that cook quickly and wilt easily in the pot. Snow pea tips, yu choy, bok choy, baby bok choy, watercress, mustard spinach, and mung bean sprouts are all excellent choices. Don't forget the mushrooms! Enoki, shimeji, king oyster, and black oyster mushrooms will add a delicious savoury flavour to the dish.

Lastly, don't forget the noodles! Vermicelli noodles are traditionally used in Vietnamese hot pots, but you can also use egg noodles or udon noodles.

With its variety of ingredients and customisable options, Vietnamese hot pot is a fun and flavourful meal to share with family and friends.

Cooking method

Vietnamese hot pot is a fun and filling meal to cook for a group of people. It is a great way to spend quality time with family and friends without being stuck in the kitchen cooking while people are eating. All the prep work is done before the guests arrive, and the cooking is done directly in the hot pot at the dining table.

First, prepare the aromatics. If your lemongrass has leaves, cut them off until the bottom portion is about 6 inches long. Smash the bottom portion of the stalk. You can use a hammer or the side of a knife and hit it with the palm of your hand. Smashing the lemongrass helps to extract the flavour while it simmers.

Next, prepare the broth by adding the aromatics to a large stockpot filled with chicken or vegetable broth. Bring to a boil. Reduce to a simmer for about an hour.

While the stock is simmering, prepare your meat, seafood, and vegetables by peeling, trimming, and chopping/slicing everything into bite-sized pieces. Arrange everything onto plates.

Now, place a stove top (gas or induction) in the centre of the dining table. Transfer about 1-2 quarts of broth from the stockpot to the hot pot. Add 2 tablespoons of garlic oil and garnish with cilantro. Place the hot pot in the centre of the dining table and bring to a boil.

Finally, allow each person to cook their desired ingredients in the hot pot. Meat and seafood typically take longer to cook than vegetables.

Serve with a variety of dipping sauces, such as soy sauce, hoisin sauce, and chilli sauce.

Serving suggestions

The beauty of Vietnamese hot pot is that it is infinitely customisable. You can adjust to whatever meat, seafood, or veggies you like or have available.

A standard hot pot might include beef, shrimp, squid, fish, and veggies. For a fancier version, add crab, lobster, and clams. For vegetarians, puffy tofu, bean curd sheets, and vegan shrimp are great options.

For the broth, aromatics are key. Lemongrass, garlic, and ginger are essential. You can also add shallots, kaffir lime leaves, galangal, Thai chillies, fish sauce, palm sugar, and pineapple.

For the vegetables, choose things that cook quickly, such as greens like bok choy, yu choy, watercress, and snow pea tips. Mushrooms are also a great option—try Enoki, Shimeji, King Oyster, or Black Oyster.

For noodles, vermicelli is traditional, but you can also use egg noodles or udon noodles.

To serve, place the stove top (gas or induction) in the centre of the dining table. Prepare all the meats, seafood, and veggies in dishes and place them on the dining table around the stove top. Transfer the broth to the hot pot and place it in the centre of the table. Bring it to a boil and let everyone cook their desired ingredients in the hot pot.

Provide a variety of dipping sauces, such as soy sauce, hoisin sauce, chilli sauce, or toasted sesame paste.

Frequently asked questions