VIETNAMESE VEGAN HOT POT
Provided by Lisa Le
Time 1h15m
Number Of Ingredients 25
Steps:
- Prepare the lemongrass by removing the outer woody layers of the stalk, washing well and setting aside to simmer. Trim the green part (it's the woodier part), washing those well and reserving for simmering. The more tender white part is for the aromatic oil, so trim the root, then finely slice the white (like a green onion) into as thin slices as you can, ideally 2-3mm thick (1/8 inch).
- In a food processor, blitz the lemongrass and garlic until the lemongrass is finely minced and the garlic is fairly pulverized. You may need to scrape down the sides a couple times. Set aside for the aromatic oil.
- In a large pot, simmer in 3L of water your dried mushrooms, corn, lemongrass pieces (not the chopped bottom parts), daikon, carrots, onion, and ginger. Cover and cook over a steady simmer for at least 1 hour (up to 2 or 3 hours is great too).
- Strain the broth and you can eat the cooked vegetables if desired but they're not part of the hot pot. Set aside.
- Prepare the aromatic oil in another small pot by heating 3 tbsp of oil over medium heat. Add your garlic and lemongrass mixture and let infuse, cooking and stirring frequently to prevent any burning.
- Once the garlic starts to become a little golden, immediately add the ground paprika (and chili flakes if you want it to be spicy). Stir until everything is completely coated and evenly dispersed. Turn off the heat.
- Spoon in a few ladles of the strained broth into the oil mixture to lift up any of the spices from the bottom of the pan. Stir to pick up all the bits and then pour the whole mixture into the main broth. Season with mushroom broth powder to taste (about 1 tbsp per 1 L) and stir to incorporate.
- Over a portable stove, heat the broth, and add your desired items. Fish them out with a basket ladle (spider spoon) whenever they're cooked through and enjoy! It's a communal meal, so to keep things sanitary, use designated utensils for the soup and ingredients and individual ones for yourselves. Enjoy!
VIETNAMESE HOT POT
Because a Western-style fondue pot is too small for all the broth in a Vietnamese hot pot, we recommend using an electric skillet or electric wok that can be set in the center of the table and kept at a simmer.
Provided by Vegetarian Times Editors
Categories Entrees
Yield 8
Number Of Ingredients 19
Steps:
- 1. To make Broth: Bring vegetable broth and 5 cups water to a boil in electric wok or electric skillet over medium-high heat. Add lemongrass, cilantro, ginger, garlic, chiles, soy sauce, brown sugar, and vinegar. Reduce heat to low, and simmer 30 minutes. Remove lemongrass, ginger, garlic, and chilies with slotted spoon, and discard. Place broth in center of table for communal dipping. 2. Let guests dip vegetables, potatoes, and dumplings in simmering broth to cook. (Most vegetables take 2 to 3 minutes, potatoes and dumplings 5 minutes.) Serve with sauces. 3. To make Soup: When all the dippers have been cooked, add rice noodles and sprouts to broth (any uneaten dippers can remain in the soup). Simmer 5 minutes, or until noodles are tender. Serve garnished with onions, mint, cilantro, and peanuts from Lettuce Wrap garnishes. Add hoisin and/or chile sauces, if desired.
Nutrition Facts : Calories 440 calories
VIETNAMESE VEGGIE HOTPOT
A warming supper dish that's aromatic without being spicy, so the kids can enjoy it too
Provided by Jennifer Joyce
Time 25m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 75 calories, Fat 2 grams fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Protein 2 grams protein, Sodium 0.53 milligram of sodium
SPICY VIETNAMESE QUICK PICKLED VEGETABLES
These quick pickled vegetables are traditionally served as a condiment for banh mi sandwiches, but they make a nice side for anything you'd normally pair with coleslaw, like fish and chips, BBQ, fish tacos, etc.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Carrots
Time 2h
Yield 10
Number Of Ingredients 8
Steps:
- Inspect 2 mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
- Divide carrots, radishes, cucumbers, and jalapeno peppers evenly into the 2 clean jars.
- Combine water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil and cook until sugar is dissolved, about 3 minutes. Turn off heat and let cool for 2 minutes. Pour mixture over the vegetables in the jars and let come to room temperature, about 30 minutes.
- Screw on lids and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 26.6 calories, Carbohydrate 6.3 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.7 g, Sodium 487 mg, Sugar 4.5 g
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