Vietnamese hotpot Recipe

Vietnamese hotpot


  • 2 tsp vegetable oil
  • thumb-size piece fresh root ginger, shredded
  • 2 garlic cloves, chopped
  • ½ large butternut squash, peeled and cut into chunks
  • 2 tsp soy sauce
  • 2 tsp soft brown sugar
  • 200ml vegetable stock
  • 100g green beans, trimmed and sliced
  • 4 spring onions, sliced
  • coriander leaves and cooked basmati or jasmine rice, to serve


  1. 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.
Prep. Time: 5 minutes
Cook Time: 20 minutes
Serves: 4 people
Difficulty: Easy
Cuisine: Asian
Main Ing.: Vegetables
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