Vietnamese Spicy Lemongrass Hot Pot

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Hotpot is an awesome meal for entertaining because your guests do all the cooking, it’s very flexible as far as ingredients, and it’s a fun interactive, messy experience for all! The only hard part that you as the host/hostess have to take care of is making a bangin’ broth for your guests to cook their food. The rest is a lot of chopping and arranging things in pretty platters.

A couple of key tips that I mostly learned from my mom:

  • Take the extra time to wind up small single serving bundles of noodles so it’s easier for people to grab vs. wrestling a giant mountain of noodles
  • Lightly freeze the beef before you slice it into thin pieces b/c it’s makes it much easier to cut. Or go the super easy route and buy it pre-sliced at the meat counter.
  • Have fun arranging your meat and veggies in pretty patterns on serving plates. I like to make meat flowers out of the thin beef slices and shrimp spirals. Wheeee!
  • Of course, you will need a proper electric hotpot for serving, like this one. If you don’t have one, a portable small gas burner or convection cook top with a pot could also work. Anything that can get your broth hot enough to boiling is good.
  • This can easily go vegetarian by using vegetarian broth and subbing tofu cubes for the meat.

Vietnamese Lemongrass Hotpot |

Once you’ve got the broth & ingredients all laid out, set out bowls, chopsticks & soup spoons for your guests. Everyone can put whatever they want to eat into the broth to cook. The noodles go in your bowl, and then you use a ladle to scoop the food & broth right into your bowl for chowing down. Super fun, super delicious, AND super healthy!

And now…bangin’ broth time….

Vietnamese Spicy Lemongrass Hot Pot
Recipe type: Entree
Cuisine: Vietnamese
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
Flavorful Sweet & sour broth with a little kick for hotpot!
  • 12 cups chicken broth
  • 6 stalks lemongrass
  • 3 inch piece of ginger
  • 1 onion
  • 3 TB minced lemongrass
  • 2 shallots
  • 4 cloves garlic
  • 2-5 dried red chiles
  • 1 tsp paprika
  • 1 tsp salt
  • 1 TB sugar
  • 2 tsp fish sauce
  • 4-6 kaffir lime leaves
  • 8 oz mushrooms
  • 1 large bok choy
  • 1 head savoy or napa cabbage
  • 2 heads broccoli
  • 1 lb eye of round beef
  • 1 lb shrimp (peeled, deveined)
  1. Smash the root end of each lemongrass stalk and cut into halves or thirds to fit in your pot.
  2. Slice the ginger in half lengthwise and roast over your gas burner or in the oven on broil about 5 minutes. Peel the skin off.
  3. Peel the onion and cut in half. Roast that for 2-3 minutes as well.
  4. Fill a large pot with 8 cups of chickenbroth and add the lemongrass, ginger, and onion.
  5. Bring to boil and lower to simmer on medium low for at least 1 hour, up to 3 hours.
  6. While the broth is simmering, finely mince up shallots and garlic.
  7. In a small pan, heat up 3 TB of oil. Add the minced lemongrass, shallots, garlic and cook about 2 min until garlic is turning just barely golden. Remove from heat and add red chiles and paprika and stir to combine. This is your magic sate' sauce.
  8. Check on your broth and add 1 tsp salt & 1 TB sugar & finely sliced kaffir lime leaves. Taste and add fish sauce if desired. At this point, you have your broth and can throw it in the fridge until party time.
  9. While broth is cooking you can also slice up all your meat & veggies and place them on plates. Wrap up with plastic wrap and keep in the fridge.
  10. About 30 minutes before it's meal time, remove the broth from the fridge and heat it up.
  11. Slice mushrooms in half and throw into broth. Add the rest of the chicken broth.
  12. Add 2-3 TB of the sate sauce you made and stir around. Taste and add salt/fish sauce as desired.
  13. Plug in your hot put and turn to medium. Carefully pour the broth into the hotpot and put the lid on.
  14. Set out your meat & veggie plates and set the table.
  15. Chow time!


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