Vietnamese veggie hotpot

Latest comments and suggestions

• Frantic Flapjack

  07 January 2009

  Frantic Flapjack rated and commented on this recipe

  

  Good cleansing food for the after Christmas detox

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• yummy grub

  29 January 2009

  yummy grub rated and commented on this recipe

  

  Tried the chicken version of this and it was really tasty and very easy to make.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lovesgoodfood

  14 August 2009

  lovesgoodfood commented on this recipe

  This was fab, definately a new family fav.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Peen

  01 June 2010

  Peen rated and commented on this recipe

  

  Very nice and quick to make.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• teapot

  12 September 2010

  teapot rated and commented on this recipe

  

  Nice flavourings, but it did need some protein, I think I would definitely make it again as the sauce was very nice but I would use more of a variety of vegetables and maybe some prawns.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• thepinkshrink

  22 September 2010

  thepinkshrink rated and commented on this recipe

  

  I did not expect to enjoy this as much as I did. It was really delicious. Will make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ewa leja

  29 July 2011

  ewa leja commented on this recipe

  Fantastic recipe, very easy to make and very very delicious

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tartansanta

  01 August 2011

  Tartansanta commented on this recipe

  I tried the chicken version and the left overs were even better the next day, but I did have to add a tsp of vegetable bouillon and a splash of water because most of the gravy had been used up. The recipe didn't say how big to make the chunks and I must have made mine too small (about 2 cms square) because they started to disintegrate. I used Whole Earth Peanut butter which has a subtle flavour, not too peanutty!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• icingonthefairycake

  03 August 2011

  icingonthefairycake commented on this recipe

  this is a great veggie dish, i add the peanut butter without the chicken and if you want some protein go for lentils kids love it and always ask for more (as does my veggie mum in law)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Louisesmiles

  02 October 2011

  Louisesmiles rated and commented on this recipe

  

  This is a lovely vegeterian dish! Very easy to make.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gin-Genie

  25 October 2011

  Gin-Genie commented on this recipe

  Very easy, and very delicious- and my meat-loving other half loved it. I added a handful of Quorn pieces and substituted half a large sliced red pepper for the green beans.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/8823/

http://www.bbcgoodfood.com/recipes/8823/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 2 tsp vegetable oil
• thumb-size piece fresh root ginger , shredded
• 2 garlic cloves , chopped
• ½ large butternut squash , peeled and cut into chunks
• 2 tsp soy sauce
• 2 tsp soft brown sugar
• 200.0ml vegetable stock
• 100.0g green beans , trimmed and sliced
• 4 spring onions , sliced
• coriander leaves and cooked basmati or jasmine rice, to serve

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 20 mins

Vegetarian, Vegan, Low-fat

Ingredients

• 2 tsp vegetable oil
• thumb-size piece fresh root ginger , shredded
• 2 garlic cloves , chopped
• ½ large butternut squash , peeled and cut into chunks
• 2 tsp soy sauce
• 2 tsp soft brown sugar
• 200.0ml vegetable stock
• 100.0g green beans , trimmed and sliced
• 4 spring onions , sliced
• coriander leaves and cooked basmati or jasmine rice, to serve

PER SERVING

75 kcalories, protein 2.0g, carbohydrate 13.0g, fat 2.0 g, saturated fat 0.0g, fibre 0.0g, sugar 9.0g, salt 0.53 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.