Vietnamese-style veggie hotpot
This Vietnamese vegetarian builds green beans, coriander leaves and jasmine rice into an easy meal you can have ready in about 55 minutes. You'll find the full ingredient list (with a scaler to change the servings), 6 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and saucepan. At medium difficulty across 6 steps, it's manageable with a little attention. As written, every ingredient resolved to a plant source.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: vegan — no meat, fish, dairy, egg or honey, based on every ingredient listed below.
Contains: Soy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Heat the oil in a medium-size, lidded saucepan.
- Add the ginger and garlic, then stir-fry for about 5 mins.
- Add the squash, soy sauce, sugar and stock.
- Cover, then simmer for 10 mins.
- Remove the lid, add the green beans, then cook for 3 mins more until the squash and beans are tender.
- Stir the spring onions through at the last minute, then sprinkle with coriander and serve with rice.
You'll use: Frying pan / skillet · Saucepan · Pan
Watch how it's made
Hosted on YouTube — pressing play loads content from YouTube.
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Soy Sauce
- tamari (gluten-free) · coconut aminos
- Brown Sugar
- white sugar + 1 tbsp molasses per cup
What to serve with Vietnamese-style veggie hotpot
Tips & common questions
How long does Vietnamese-style veggie hotpot take to make?
About 55 minutes from start to finish — an estimate based on the 6 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Vietnamese-style veggie hotpot vegan?
Every ingredient listed on this page resolved to a plant or mineral source in our ingredient ontology — no meat, fish, shellfish, dairy, egg or honey. Labels can still differ by brand, so check packaged items.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Vietnamese-style veggie hotpot via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.