Vietnamese

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 simplified version of the traditional Lẩu riêu cua, this recipe uses pre-made crab paste and fewer steps for a quicker, yet still delicious, weeknight meal.

Pre-made crab paste · Beef shank or thinly sliced beef · Tomatoes · Tamarind soup base

A classic and deeply flavorful Vietnamese crab noodle soup, featuring a rich broth made from crab paste, tomatoes, and tamarind, served with tender slices of beef shank, rice noodles, and fresh herbs.

Fresh water crabs · Beef shank · Tomatoes · Tamarind paste

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 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

A simplified version of Lẩu Mắm, using pre-made fermented fish paste concentrate and fewer ingredients for a quicker preparation without sacrificing too much authentic flavor.

Concentrated fermented fish paste (mắm nêm) · Beef sirloin, thinly sliced · Fish balls · Enoki mushrooms

A rich and complex hot pot featuring a broth made from fermented fish paste, simmered with a variety of meats, seafood, and fresh vegetables. This is the quintessential Lẩu Mắm experience.

Fermented fish paste (mắm cá lóc or mắm sặc) · Pork belly · Shrimp · Squid

A classic Vietnamese spicy chicken hot pot featuring tender chicken, aromatic herbs, and a fiery kick from bird's eye chilies, served with a variety of fresh vegetables and noodles.

Chicken (whole or cut into pieces) · Bird's eye chilies · Lemongrass stalks · Ginger

A flavorful variation of Lẩu Gà Lá É that emphasizes a variety of mushrooms, adding depth and earthy notes to the classic chicken and perilla leaf broth. This version is ideal for mushroom lovers.

Chicken thighs, bone-in, cut into pieces · Lá é (Vietnamese perilla leaves) · Assorted mushrooms (shiitake, oyster, king oyster, enoki) · Lemongrass, bruised and cut into sections