Vietnamese-style veggie hotpot
Vietnamese-style veggie hotpot from Vietnam. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 10 min
- Cook
- 18 min
- Total
- 28 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Vietnamese-style veggie hotpot is listed as vegetarian from Vietnam. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Neutral oil9.9 ml
- Ginger4
- Garlic2 clove
- Butter½
- Soy sauce9.9 ml
- Sugar9.9 ml
- Vegetable Stock200 ml
- Green Beans100 g
- Spring onion4
- Corianderto taste
- Riceto taste
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Heat the oil in a medium-size, lidded saucepan. Add the ginger and garlic, then stir-fry for about 5 mins.
5 minStep 2
Add the squash, soy sauce, sugar and stock. Cover, then simmer for 10 mins.
10 minStep 3
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.
3 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion
1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Vietnamese-style veggie hotpot take?
28 min all in — 10 min prep, 18 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Soy, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Saucepan.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Soy sauce — 2 tsp. Taste at the end rather than adding a number we did not write.
How much soy sauce?
2 tsp of Soy sauce.
How much sugar?
2 tsp of Sugar.
What can I use instead?
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing. butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.