Hot Pot

A flavorful variation of tteokbokki hot pot, enriched with the savory taste of fresh seafood like shrimp and mussels, alongside traditional ingredients.

Tteokbokki rice cakes · Shrimp, peeled and deveined · Mussels, cleaned · Fish cakes (eomuk)

A classic Korean spicy rice cake hot pot, featuring chewy tteokbokki, fish cakes, and vegetables simmered in a rich gochujang-based broth. Perfect for sharing.

Tteokbokki rice cakes · Fish cakes (eomuk) · Gochujang (Korean chili paste) · Gochugaru (Korean chili flakes)

A luxurious twist on mushroom hot pot, incorporating fresh seafood like shrimp, squid, and fish balls into the savory mushroom broth for a richer, more complex flavor profile.

Assorted mushrooms (shiitake, enoki, oyster) · Shrimp (peeled and deveined) · Squid (cleaned and sliced) · Fish balls

A simplified and quicker version of the traditional mushroom hot pot, using pre-sliced mushrooms and a flavorful store-bought broth base to save time without sacrificing taste.

Assorted pre-sliced mushrooms (shiitake, oyster, button) · Chicken or beef slices (optional) · Vegetable or chicken broth · Mushroom hot pot seasoning paste

A deeply flavorful and aromatic vegetarian mushroom hot pot, featuring a rich broth simmered with a variety of fresh mushrooms and aromatic herbs. Perfect for a communal and healthy meal.

Shiitake mushrooms · Enoki mushrooms · Straw mushrooms · King oyster mushrooms

A creative take on Lẩu Vịt Om Sấu, incorporating the rich, umami flavor of fermented tofu (mẻ) into the broth, adding a deeper, more complex taste profile to the classic sour duck hot pot.

Duck · Star fruit (sấu) · Fermented tofu (mẻ) · Lemongrass

A faster version of the classic Lẩu Vịt Om Sấu, using pre-marinated duck and simplifying some steps while retaining the signature sour and savory flavors. Ideal for a weeknight meal.

Pre-marinated duck pieces · Star fruit (sấu) · Taro root · Lemongrass

A classic Northern Vietnamese hot pot featuring tender duck simmered in a flavorful broth with the distinct sourness of star fruit (sấu), aromatic herbs, and spices. Served with a variety of fresh vegetables and noodles for dipping.

Duck · Star fruit (sấu) · Taro root · Lemongrass

A spicier, more robust variation of Lẩu Dê, this version incorporates 'sa tế' (Vietnamese chili oil/paste) for a fiery kick and deeper flavor profile, alongside traditional lemongrass and ginger.

Goat meat (shoulder or leg) · Lemongrass stalks · Ginger · Garlic

A simplified version of the traditional Lẩu Dê, this recipe uses pre-cut goat meat and a concentrated broth base to significantly reduce cooking time while retaining essential flavors.

Pre-cut goat meat (stewing cuts) · Lemongrass paste · Ginger paste · Garlic paste

A classic and deeply flavorful Vietnamese goat hot pot, featuring tender goat meat simmered in a rich, aromatic broth infused with lemongrass, ginger, and star anise. Served with a variety of fresh vegetables and herbs for a communal dining experience.

Goat meat (shoulder or leg) · Lemongrass stalks · Ginger · Garlic

A creative twist on Lẩu Cua Đồng, this variation incorporates the sweet and sour notes of tamarind and pineapple into the crab broth, adding a refreshing tanginess to the rich crab flavor.

Freshwater crabs · Tomatoes · Pineapple · Tamarind paste

A simplified version of the traditional Lẩu Cua Đồng, this recipe uses pre-made crab paste and fewer ingredients for a quicker preparation time while still capturing the essential flavors of the dish.

Pre-made crab paste (chả cua) · Tomatoes · Firm tofu · Chicken or vegetable broth

A classic Vietnamese hot pot featuring a rich, savory broth made from ground freshwater crabs, simmered with tomatoes, tofu, and an assortment of fresh vegetables and herbs. This traditional version emphasizes the deep, umami flavor of the crab paste.

Freshwater crabs · Tomatoes · Fried tofu puffs · Pork belly

A creative twist on the classic hot pot, incorporating the natural sweetness and acidity of pineapple into the broth. This variation adds a tropical fruitiness that complements the fish and balances the bitterness of the melon.

Snakehead fish (cá thác lác) fillet · Bitter melon (khổ qua) · Pineapple · Shallots

A faster, simplified version of the traditional hot pot. Uses pre-made fish cakes and focuses on quick assembly for a weeknight meal, retaining the core flavors of snakehead fish and bitter melon.

Pre-made fried snakehead fish cakes (cá thác lác) · Bitter melon (khổ qua) · Chicken or vegetable broth · Fish sauce

A classic Vietnamese hot pot featuring tender fish cakes made from snakehead fish (cá thác lác) simmered in a flavorful broth with slightly bitter, refreshing bitter melon (khổ qua). This dish is a beloved comfort food, balancing savory, sweet, and subtly bitter notes.

Snakehead fish (cá thác lác) fillet · Bitter melon (khổ qua) · Shallots · Garlic

A vibrant and flavorful variation of Lẩu Cá Kèo, emphasizing a bolder spicy and sour profile. This version incorporates ingredients like pineapple and tomatoes for added tang and sweetness, creating a more complex taste.

Walking catfish (Cá kèo) · Tomatoes · Pineapple · Okra

A simplified version of the traditional Lẩu Cá Kèo, designed for a quicker preparation without compromising too much on flavor. Uses pre-made broth base elements and fewer complex steps.

Catfish fillets (or pre-cut cá kèo) · Okra · Lemongrass paste (or 1 stalk) · Tamarind soup base (or paste)

A classic and beloved Vietnamese hot pot featuring tender cá kèo (walking catfish) simmered in a fragrant, slightly sour broth with aromatic herbs and vegetables. This dish is a communal dining experience, perfect for sharing.

Walking catfish (Cá kèo) · Thai eggplant · Bitter melon · Okra