🇻🇳 Vietnamese

Hanoi-Style Water Spinach Hot Pot

Name: Hanoi-Style Water Spinach Hot Pot
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: to taste Salt; 1, diced Garlic; small handful Mint Leaves; 1/2 tsp White Pepper; 300 g Tofu; 3 cloves, minced Shallots; 1 litre Stock or Broth; 400 g Water Spinach; 1.5 litres Chicken Broth; 1 tbsp Neutral Oil

🇻🇳 Vietnamese

Gentle simmered water spinach in a fragrant broth, finished with fresh herbs — the vietnamese answer to "something light tonight". Ready in 30 minutes including prep.

Prep 10 min Cook 20 min Serves 4 Easy

Ingredients

Saltto taste
Garlic1, diced
Mint Leavessmall handful
White Pepper1/2 tsp
Tofu300 g
Shallots3 cloves, minced
Stock or Broth1 litre
Water Spinach400 g
Chicken Broth1.5 litres
Neutral Oil1 tbsp

Instructions

1
Sweat the garlic in the Neutral Oil until translucent but not browned, about 5 minutes.
2
Add the shallots and white pepper and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the water spinach.
4
Simmer gently until the water spinach is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with mint leaves and a grind of black pepper.

Chef's tip

Prep everything before the heat goes on — vietnamese cooking moves fast once it starts.

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Watch how it's made

Video: Khmer Hot Pot Yao Han Recipe How to Make | Cambodian Food Channel Laos Hmong Vietnamese Thai Iu Mien · on YouTube