VietnameseMain course

Vietnamese-style veggie hotpot Recipe

Name: Vietnamese-style veggie hotpot
Cook time: 18 min
Total time: 15 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 2 tsp Vegetable Oil; 4cm finely chopped Ginger; 2 chopped Garlic Clove; 1/2 Butternut Squash; 2 tsp Soy Sauce; 2 tsp Brown Sugar; 200ml Vegetable Stock; 100g shredded Green Beans; 4 sliced Spring Onions; To serve Coriander Leaves; To serve Jasmine Rice

This Vietnamese-style veggie hotpot brings together tender butternut squash and crisp green beans in a fragrant broth. Ginger and garlic form the base, while soy sauce and brown sugar add a balance of savory and sweet notes. It all comes together in a single lidded saucepan, simmering until the vegetables are just right. Serve it with jasmine rice and a scattering of fresh coriander for a complete meal.

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July 25, 2026

Back15 minServes 4Easy

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Vegan

vegetarian vegan dairy-free weeknight dinner quick one-pot comfort food

About this recipe

Vietnamese-style veggie hotpot is a Vietnamese main course recipe that takes about 15 min from start to finish and serves 4. It calls for 11 ingredients across 4 steps, and is rated easy. A serving works out at around 118 kcal with roughly 3 g of protein. Filed under vegetarian, vegan, dairy-free and weeknight dinner.