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Writer's pictureMangia McCann

Christmas in Vietnam: Hot Pot

This being the month of Christmas, a holiday celebrated among 160 of the 195 countries that make up this planet, I’ve decided to do a monthly installment of how various countries around the world celebrate this special holiday in their kitchens and feature their signature holiday meals. Some may be sides, some may be mains, maybe a dessert or two, some may be a festive drink, or even a complete dinner. Only time will tell by which country my girls have randomly pulled out of Santa’s hat. Click here to see all of my “Christmas In…” series from years’ past.

One thing about the holiday season you can always count on is that things will be hectic. There’s shopping, parties, cookie exchanges, more parties, family members getting sick, going out to see festive displays, more shopping, and more parties. Oh, it’s also the end of the financial year, so work is bonkers, too! Sometimes, you just need to slow down and focus on what really matters and you can do that with today’s holiday-inspired meal because everyone gets in on the fun in one place, together, and you have nothing to do but wait a little bit. It’s a good way to catch-up and see how everyone is doing and have the kids cook a portion of their own meal too. All you need is some sort of portable burner for the table and you’re good to go. I was relieved, after all of the holiday gift and food purchasing, that I found an induction burner at the local thrift store for less than $20. Happy new year to me!


Vietnamese Hot Pot

  • 2 qts chicken stock

  • Lemongrass (4)

  • Shallot, halved and sliced thinly

  • Lime

  • 1 lb Vietnamese rice noodles

  • 2 tbsp Red curry paste

  • 2 plum tomatoes

  • 2 tbsp fish sauce

  • 1 tbsp sugar

  • 2 tbsp chicken bouillon powder

  • Small mushrooms

  • Baby bok choy, trimmed and washed

  • Thinly sliced ribeye beef

Pour the stock into a medium sized pot and place over high heat. Smash the base ends of the lemongrass and add to the pot, along with the shallot. Halve the lime and squeeze the juice into the pot and toss in the lime halves. Once the stock begins to boil, lower the heat and simmer for 15 minutes.


In another pot, bring salted water to the boil and toss in the noodles, boiling for only 2 or 3 minutes. Drain and reserve.


After the stock has simmered for 15 minutes, slice the tomatoes into 6ths and add them to the pot along with the fish sauce, sugar, and bouillon. Return the pot to a full boil, then remove the lemongrass and lime halves.


While the stock heats to a boil, clean the mushrooms, fill individual serving bowls with some noodles and bring it all to the table, along with the bok choy and beef, seasoning the beef with kosher salt and black pepper.


Once the stock is fully boiling, bring the pot to the table and place on your portable burner. Toss in some mushrooms and bok choy (enough for everyone) and allow them to cook for about 5 minutes. Then, add in the beef and cook to your desired temperature. The beef will be medium rare in about 30 seconds. 


Use tongs to place the desired ingredients on your bowl of noodles, then ladle in the stock and enjoy! Repeat with the remaining ingredients while you have your first bowl - even the kids will want some second helpings. 

______________________________ Copyright 2024, Brendan McCann, All Rights Reserved.


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