After whipping up this Vegan Vietnamese Hotpot at a private Vegan Class last week, we had loads of requests on Instagram for a full recipe of this deliciously creamy Asian dish. And we’re not ones to disappoint! This one-pot wonder is great for warming you through on a cold winters day, or throwing together for an impressive Dinner Party main which is bound to impress all!


2 onions, sliced
70g ginger, peeled and finely chopped
20g lemon grass, finely chopped
30g garlic, finely chopped
1 birds eye red chilli, finely chopped
30g lemon grass
900 ml veg stock
1 can coconut milk
2tbs sweet chilli sauce
juice of 1 lemon
6 Kaffir lime leaves
200g bean sprouts
100g rice noodles
fresh coriander, roughly chopped


Fry the onions, ginger and lemon grass until onions are browned.

Then add the garlic and chilli.

Add the whole lemon grass, stock, coconut milk, Thai sweet chilli sauce,

lemon juice and Kaffir lime leaves to the saucepan

and bring to simmer for 15 minutes until the flavours are infused.

15 minutes before serving, add the noodles and stir.

Stir through the bean sprouts and heat up until hot.


Inspired? Book onto our Vegan Class to learn more delicious vegan recipes.

Or check out our full range of classes here.