Spicy Vegan Hot Pot

The weather is cooling down, and if you are like me, you are probably starting to crave comforting recipes. Say hello to this flavorful, sour, and spicy hot pot! It’s the perfect dish to warm you up!

My hot pot recipe is inspired by a Vietnamese dish called “lẩu thái,” which draws its inspiration from Tom Yum but has been heavily adapted by Vietnamese. Although there are many different versions of hot pot available in Vietnam – some flavored with fermented tofu, kimchi, or fermented fish sauce – this one is my favorite.

I tried this hot pot for the first time a few years ago in Saigon, and despite many attempts, I could never capture the same flavor. Thanks to the help of my Vietnamese wife, I finally succeeded in nailing the authentic flavor after all these years! If you have ever tried “lẩu thái” in Vietnam, I can assure you that my recipe tastes just like the original!

⭐️ Why You Should Try It

Infused with a ton of aromatics.

Although the broth doesn’t simmer for hours, it has rich and complex flavors thanks to the use of fresh aromatics and generous amounts of seasonings. It captures the typical sweet/sour/salty flavor profile found in so many Asian dishes.

Pineapple brings the sweetness, tomatoes and tamarind add a touch of sourness, and red chili peppers carry the heat. Then, lemongrass and ginger add zesty and floral notes. Long story short: the broth is a real FLAVOR BOMB.

Convivial and perfect for gatherings.

The essence of hot pot is conviviality! It’s all about everyone sitting around the pot and having a great time while enjoying the food (and the drinks). Think of hot pot as the Asian version of fondue!

It’s a fun party meal that creates a cozy atmosphere and brings people together!

It’s not complicated and made in one pot.

While my hot pot is very easy to make, it does require some preparation. The good thing is that you can make the broth ahead of time and simply reheat it when it’s time to serve. This means you only need to prepare the add-ins: cook the noodles, wash and cut the vegetables, and slice your chosen vegan meat!

📘 What Is a Hot Pot?

A hot pot is a popular dish in Asia that consists of a simmering pot of soup placed in the center of a table. Each person cooks the vegetables, tofu, and greens of their choice at the table. What’s great about a hotpot is that it’s a meal that must be shared with family or friends.

🍅 Ingredient Notes

Here are the ingredients that you will need to prepare the broth:

Lemongrass

I rely on both minced and whole lemongrass stalks to infuse the broth with as much lemongrass flavor as possible. Lemongrass adds a fresh, lemony, almost minty aroma to the broth.

Note: For the minced lemongrass, you will need to use about one lemongrass stalk. Only mince the bottom third of the stalk. If you want to save time, you can use frozen chopped lemongrass or lemongrass paste.

Ginger

Fresh ginger adds citrusy and peppery notes. For a flavor closer to Thai Tom Yum, you can use galangal instead of ginger.

How to pick ginger: If you have a piece of ginger that has been sitting in your fridge for a month or two, please don’t use it. While it might not look too bad, old ginger tends to be more fibrous and not as flavorful. Instead, pick ginger that has smooth skin, a light beige color, and juicy flesh.

Chili

Fresh Thai chili peppers, also known as Bird’s Eye chilis, do not only deliver heat but also peppery and fruity notes. It’s hard to describe the unique taste of Thai chili peppers beyond the spiciness, but if you are familiar with using them, you probably know what I mean.

Tomatoes

Use one medium tomato or two small ones. For this recipe, your tomatoes don’t have to be very ripe. The opposite is actually better as they will keep their shape better during cooking.

Pineapple

I use fresh pineapple to infuse the broth with extra sweetness and a slightly tart taste.

Recommendation: While frozen pineapple chunks will work, I recommend picking fresh pineapple for the best result. You will only need about 1/4 of a fresh pineapple, so you can enjoy the leftovers for dessert!

Tamarind

The signature flavor of this hot pot comes from tamarind juice. It gives the broth a wonderful sourness. I will show you below how to make tamarind juice from tamarind paste.

Not familiar with tamarind? Check out my full guide on tamarind, where I explain what it is and how to use it.

Where to buy: You can buy tamarind paste online or in most Asian supermarkets.

Mushrooms

I like to cook the broth with a few cremini mushrooms for umami and to add another layer of flavor. Just remember that you can add more mushrooms later when serving.

Salt and sugar

It might be unusual to use sugar to season Western dishes, but it’s a common practice in Southern Vietnamese cuisine. In this recipe, the addition of sugar to the broth helps balance the sourness and spiciness. Hence, I do not recommend omitting it.

Note: The broth is supposed to have a sweet and sour flavor. If you are not into sweet and salty dishes, you can slightly decrease the amount of sugar but keep in mind that it will result in a more pronounced sour taste in the broth.

Mushroom seasoning

While it’s totally optional, a teaspoon of mushroom seasoning or a pinch of MSG enhances and rounds up the overall flavor of the broth.

🥣 How to Make It

1. Make the tamarind juice

1. Dissolve the tamarind pulp. Add the tamarind pulp to a bowl and cover with boiling water. Use a spoon to slightly mash the tamarind and dilute it with the water.
2. Let it sit. Allow the tamarind pulp to sit for about 10 minutes.
3. Strain it. Finally, using a fine-mesh sieve, strain the tamarind pulp and discard it. Save the tamarind juice (you will use it later to make the broth).

2. Cook the broth

1. Sauté the lemongrass and ginger. Heat the oil in a deep pot over medium heat. Once hot, add the minced lemongrass and ginger and sauté for about 1 minute.
2. Sauté the pineapple and tomatoes. Add the diced pineapple and quartered tomatoes and sauté for another 3-5 minutes, stirring regularly.

4. Add the mushrooms. Next, add the mushrooms (quartered or whole) and sauté for 2 more minutes.
5. Cover with water. Pour the water and tamarind juice into the pot.

6. Season. Season the broth with the sugar, salt, and mushroom seasoning if using. Add the slightly crushed lemongrass stalks as well.
7. Incorporate the add-ins. At this point, you can add tofu puffs and baby corn if using. This will allow them to cook and absorb the flavors of the broth.
8. Let simmer. Bring the broth to a boil, lower the heat, and let it simmer uncovered for about 20 minutes.

3. Prepare the add-ins

While the broth is simmering, prepare the add-ins that will be arranged around the pot:

1. Wash and slice the vegetables. Ensure you thoroughly wash all of the vegetables before slicing them into bite-size pieces. Arrange all of the vegetables on a large plate or wooden board.
2. Cook the noodles. If going with rice or wheat noodles, you want to cook them first, then drain and rinse them under cold water. This way, people can simply get noodles and pour some hot broth over them to warm them.
3. Slice your vegan protein of choice. Cut your vegan protein into bite-size pieces and arrange them on a large plate.

If you are unsure what to serve with hot pot, you can find below a few of my suggestions. Remember that hot pot is extremely versatile, so feel free to use what you have on hand!

🥢 How to Serve It

Hot pot is basically a fondue! The broth is heated in an electric or gas burner and placed in the center of the table. The noodles and add-ins are arranged around the hot pot. Then, each guest can add their favorite add-ins to the boiling broth and cook them for a few minutes before transferring them to their bowls and covering them with some of the broth using a ladle.

1. Prepare the table: Place a portable gas burner or electric stainless steel hot pot in the center of the table. Transfer the broth to the pot and let it simmer over low heat.
2. Arrange everything: Place the sliced vegetables, noodles, and vegan meats on different plates and arrange them around the hot pot so each guest can pick what they want.
3. Let the feast begin! Each guest can now gather around the hot pot, pick their favorite veggies/vegan meat, and add them to the broth. After letting them simmer for a few minutes, they can transfer them to their bowl containing the noodles and cover with broth as needed.

💬 FAQ

This hotpot is super comforting and makes a great family/friends meal! Not only does it come together quickly, but it is also healthy and so flavorful!

🍲 More Noodle Soups

Vegan Kimchi Noodle Soup

15-Minute Vegan Ramen

Tempeh Khao Soi

Vegan Hot and Sour Soup (Bún Thái)

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Note

This recipe was first released in December 2021 and updated with new process shots and detailed instructions in August 2024. You can find the original photos below.