Vietnamese-style veggie hotpot

Name: Vietnamese-style veggie hotpot
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 2 tsp Vegetable Oil; 4 cm finely chopped Ginger; 2 chopped Garlic Clove; 1/2 Butternut Squash; 2 tsp Soy Sauce; 2 tsp Brown Sugar; 200 ml Vegetable Stock; 100 g shredded Green Beans; 4 sliced Spring Onions; To serve Coriander Leaves; To serve Jasmine Rice

A classic Vietnamese vegetarian from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

851

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Vietnamese Vegetarian in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/vietnamese-veggie-hotpot

Ingredients

2 tspVegetable Oil
4 cm finely choppedGinger
2 choppedGarlic Clove
1/2Butternut Squash
2 tspSoy Sauce
2 tspBrown Sugar
200 mlVegetable Stock
100 g shreddedGreen Beans
4 slicedSpring Onions
To serveCoriander Leaves
To serveJasmine Rice

Instructions

01
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.