Serves 4
35 min
Vietnamese Hot-Pot Fondue
Recipe GLPR24340067a1e9cd
A fragrant and interactive vegetable-forward hot-pot fondue featuring a simmered broth infused with lemongrass, ginger, shallots, and garlic. Guests cook fresh vegetables and proteins on individual skewers, then dip them in a tangy lime-garlic-soy sauce with fresh basil and a hint of heat. Perfect for a communal meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
6 cups low-sodium vegetable broth
3 stalks fresh lemongrass, white part only
1 1/2-inch piece fresh ginger, sliced
2 large shallots, coarsely chopped
6 tablespoons fresh lime juice
5 cloves garlic, chopped
1/2 cup low-sodium soy sauce
1/3 cup fresh basil, chopped
1/4 to 1/2 teaspoon crushed red pepper
Directions
Add the vegetable broth, lemongrass stalks, sliced ginger, coarsely chopped shallots, 3 tablespoons of the lime juice, and 1 tablespoon of the chopped garlic to your electric fondue pot.
Bring the broth mixture to a simmer over medium heat, then reduce heat to low, cover, and simmer gently for 20 minutes to allow the flavors to infuse.
While the broth is simmering, prepare the dipping sauce by combining the remaining 3 tablespoons of lime juice, remaining 4 tablespoons of chopped garlic, low-sodium soy sauce, fresh chopped basil, and the crushed red pepper in a bowl. Stir until well blended.
Divide the dipping sauce evenly among 4 small bowls, one for each guest.
Prepare your choice of vegetables and proteins (such as mushrooms, bell peppers, snap peas, broccoli, tofu, noodles, or other crisp-tender vegetables) by cutting them into bite-sized pieces or pieces that will thread securely onto skewers.
Thread the vegetables and proteins onto individual skewers or fondue forks.
Place the fondue pot with the simmering broth in the center of the table. Each guest should use their skewer to carefully lower their pieces into the hot broth and cook until tender and crisp, typically 2–4 minutes depending on the ingredient.
Once cooked, each guest should remove their pieces from the broth using the skewer and dip them in their individual bowl of sauce before eating.
