Vietnamese hot pot recipe

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The Vietnamese have an understanding of hot pot meals in that if you add more ingredients and simmer them longer, you will have a hot pot meal that is more aromatic and tastier!

  • Yield: 5 to 7 Servings
  • Total Time: 2 Hours 15 Minutes


  • lime leaves
  • 1 crushed lime
  • salt and pepper to taste
  • 1 bunch parsley, chopped
  • 12 peppercorns
  • 2 bay leaves
  • 2 onions, diced
  • 4¼ quarts filtered water
  • 3 lbs Chicken, skinless, boneless, sliced
  • 3 carrots, chopped and peeled
  • 2 celeriac, sliced
For hot Pot
  • 3 bulbs ginger, diced
  • 2 chilies, fresh
  • 1 tablespoon fish sauce
  • 3 cloves garlic, minced
  • 1 tablespoon tamarind paste
  • 3 stems lemon grass, broken-up
  • 1 tablespoon brown sugar
To Serve
  • Favorite meat or seafood
  • Dipping sauces of your choice
How to Make It
  1. For your stock, add a bit of oil into a pan, fry onion and chicken over medium-high heat, until stock is aromatic. Add other ingredients to pan, set temperature to medium-low and simmer for 3 hours.
  2. For your hot pot, fry brown sugar, chilies, fish sauce, lemongrass, garlic, and tamarind paste. When mixture becomes aromatic and hot, add the chicken stock and simmer for 30 minutes.
  3. When the broth in hot pot is done simmering, remove the spices. Move the broth to the serving table. Place it on the hotpot burner. Bring to a boil then reduce heat.
  4. Add plates of the hot pot ingredients. You can use small sieves so that your diners can strain out desired food chunks (these you can find in Asian markets).

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