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Vietnamese Veggie Hotpot Recipe

Vietnamese Veggie Hotpot Recipe

Photos of Vietnamese Veggie Hotpot Recipe

How To Make Vietnamese Veggie Hotpot

Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.

Preparation: 15 minutes
Cooking: 45 minutes
Total: 60 minutes



  • 4 cups vegetable broth
  • 1 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • 1 onion, thinly sliced
  • 2 carrots, julienned
  • 2 cups sliced mushrooms
  • 2 cups bok choy, chopped
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 1 cup sliced bell peppers
  • 1 cup firm tofu, cubed
  • 1 cup rice noodles
  • Fresh cilantro, for garnish


  1. In a large pot, bring the vegetable broth to a simmer.

  2. Stir in the soy sauce, hoisin sauce, sesame oil, and sugar.

  3. Add the onion, carrots, mushrooms, bok choy, broccoli, snap peas, bell peppers, and tofu to the pot.

  4. Allow the vegetables to cook for about 20-25 minutes until they are tender.

  5. In the meantime, cook the rice noodles according to package instructions, then drain and set aside.

  6. Once the vegetables are cooked, remove the pot from heat and serve the hotpot by placing a portion of rice noodles in each bowl and ladling the vegetable broth and vegetables over the noodles.

  7. Garnish with fresh cilantro and serve hot.


  • Calories : 250kcal
  • Total Fat : 6g
  • Saturated Fat : 1g
  • Cholesterol : 0mg
  • Sodium : 1200mg
  • Total Carbohydrates : 40g
  • Dietary Fiber : 7g
  • Sugar : 8g
  • Protein : 12g
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