Vietnamese Vegan Hot Pot
User Reviews
5
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
3 L of broth
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Cuisine
Vietnamese, Vegan, gluten-free
Vietnamese Vegan Hot Pot
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
For the broth
- 3 L water 12 cups
- 1 cup dried mushrooms ~12 g or 0.4 oz, soaked 10 minutes then rinsed twice
- 5 corn shucked and broken in half, ears
- 3 lemongrass prep in instructions, stalks
- 1 daikon peeled and cut into large chunks, large
- 4 carrot peeled and cut into 2 inch chunks, medium
- 2-3 onion peeled and halved, for cooking
- 3 inches ginger peeled and roughly cut into 1/2 inch (1 cm) thick pieces
- 1 garlic 9-12 cloves, bulb
- 2 tbsp paprika 30 mL
- chili flakes optional, 1-3 tsp, for spice
- 3 tbsp vegetable oil 45 mL, neutral-flavored (like canola or sunflower
- 3 tbsp mushroom broth powder 45 mL
For the hot pot (no measurements since it depends on how much you like)
- enoki mushrooms shimeji, king oyster, black oyster, variety of mushrooms
- bean sprout
- okra
- puffy tofu
- vegan shrimp
- bean thread vermicelli
- shirataki noodles
- udon noodles
- yu choy
- bok choy
- pea shoots tips
- bean curd sheets
Instructions
- For the Broth
- Prepare the lemongrass by removing the outer woody layers of the stalk, washing well and setting aside to simmer. Trim the green part (it's the woodier part), washing those well and reserving for simmering. The more tender white part is for the aromatic oil, so trim the root, then finely slice the white (like a green onion) into as thin slices as you can, ideally 2-3mm thick (1/8 inch).
- In a food processor, blitz the lemongrass and garlic until the lemongrass is finely minced and the garlic is fairly pulverized. You may need to scrape down the sides a couple times. Set aside for the aromatic oil.
- In a large pot, simmer in 3L of water your dried mushrooms, corn, lemongrass pieces (not the chopped bottom parts), daikon, carrots, onion, and ginger. Cover and cook over a steady simmer for at least 1 hour (up to 2 or 3 hours is great too).
- Strain the broth and you can eat the cooked vegetables if desired but they're not part of the hot pot. Set aside.
- Prepare the aromatic oil in another small pot by heating 3 tbsp of oil over medium heat. Add your garlic and lemongrass mixture and let infuse, cooking and stirring frequently to prevent any burning.
- Once the garlic starts to become a little golden, immediately add the ground paprika (and chili flakes if you want it to be spicy). Stir until everything is completely coated and evenly dispersed. Turn off the heat.
- Spoon in a few ladles of the strained broth into the oil mixture to lift up any of the spices from the bottom of the pan. Stir to pick up all the bits and then pour the whole mixture into the main broth. Season with mushroom broth powder to taste (about 1 tbsp per 1 L) and stir to incorporate.
- For the Vietnamese Hot Pot
- Over a portable stove, heat the broth, and add your desired items. Fish them out with a basket ladle (spider spoon) whenever they're cooked through and enjoy! It's a communal meal, so to keep things sanitary, use designated utensils for the soup and ingredients and individual ones for yourselves. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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