Vietnamese veggie hotpot

Vietnamese veggie hotpot

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(21 ratings)

Prep: 5 mins Cook: 20 mins


Serves 4
A warming supper dish that's aromatic without being spicy, so the kids can enjoy it too

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal75
  • fat2g
  • saturates0g
  • carbs13g
  • sugars9g
  • fibre0g
  • protein2g
  • salt0.53g


  • 2 tsp vegetable oil
  • thumb-size piece fresh root ginger, shredded



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic cloves, chopped
  • ½ large butternut squash, peeled and cut into chunks
  • 2 tsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tsp soft brown sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 200ml vegetable stock
  • 100g green bean, trimmed and sliced
  • 4 spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • coriander leaves and cooked basmati or jasmine rice, to serve


  1. 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.

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Comments, questions and tips

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10th Feb, 2016
Cooked this when I got home from work for my family - quick and easy to make. I added half a giant sweet potato and adjusted the ratios accordingly, I also added a whole red chilli with its flesh pierced for a bit more heat. It was delicious! I found it a bit too sweet with the sugar so next time I will put in half the suggested amount, or maybe none at all as it was very sweet. Lovely though, will make again and again!
17th Sep, 2014
Simple and delicious!
6th Aug, 2013
Yum, had some left over spinach which I added. Next time I might add some chilli. Really simple but tasty.
7th Feb, 2013
This was great! I had sort of low expectations because it seemed so simple, but MMMM! Admittedly, I did add a chili pepper... I like a bit of kick. But for real, this was so good!
3rd Nov, 2012
Made this last night with chicken and squash. Made my own spring rolls to go with it. Used plenty of crushed ginger and the flavour was awesome. I really didn't expect such nice flavours but thumbs up.
25th Sep, 2012
I added chicken as suggested-yummy and quick! Lovely colours.
29th Aug, 2012
I've been looking for something to compliment two different kinds of spicy shrimp I make often (one grilled, one stir-fried with a thicker sauce), and this is just the ticket. The man in the house also said he'd like this side with duck, so we'll try that next. Will definitely be making again to eat with seafood and poultry!
19th Aug, 2012
Very easy to make, and tasty too.
14th Jun, 2012
Butternut squash, cooked in 13 minutes?! I really doubt it! Still, I'll find out tonight...
14th Mar, 2012
This was very easy to make and tasted fab- will def make again


30th Jun, 2019
Can this be frozen?
goodfoodteam's picture
30th Jun, 2019
Thanks for your question. We think this dish is best served fresh. All our freezable recipes are marked with a blue star above the nutritional information. We hope this helps when selecting future recipes.
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