Vietnamese-style veggie hotpot

Name: Vietnamese-style veggie hotpot
Prep time: 9 min
Cook time: 18 min
Total time: 27 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 2 tsp Vegetable Oil; 4cm finely chopped Ginger; 2 chopped Garlic Clove; 1/2 Butternut Squash; 2 tsp Soy Sauce; 2 tsp Brown Sugar; 200ml Vegetable Stock; 100g shredded Green Beans; 4 sliced Spring Onions; To serve Coriander Leaves; To serve Jasmine Rice

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Vegetarian recipe with Vietnamese flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 52 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 27 min total

2 tsp Vegetable Oil
4cm finely chopped Ginger
2 chopped Garlic Clove
1/2 Butternut Squash
2 tsp Soy Sauce
2 tsp Brown Sugar
200ml Vegetable Stock
100g shredded Green Beans
4 sliced Spring Onions
To serve Coriander Leaves
To serve Jasmine Rice

Step-by-step instructions

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.

Why this works on a weeknight

Vietnamese-style veggie hotpot genuinely fits a 30-minute weeknight window, which is why it earned a spot in our Stir-Fry collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Vietnamese-style veggie hotpot actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥢 Stir-Fry Vegetarian Vietnamese ⚡ 30-Min Dinner