Beef in Chilli Hot Pot

Get this quick and easy spicy beef stew recipe by Helen Le from Home Cooked: Vietnam.

Ease of Cooking

Method of Cooking

Prep Time
15 minutes

Cooking Time
15 minutes

2 servings


  • 1 ripe tomato, cubed
  • 1 small red bell pepper, cubed
  • 5 bird-eye chilis, diced
  • 1 cup coconut juice 
  • 3 stalks lemongrass, smashed
  • 3 slices ginger, smashed
  • 1 small onion, cut into thin rings
  • 2 teaspoons tapioca starch 
  • ½ teaspoon salt
  • 2 teaspoons chicken stock
  • 1 teaspoon sugar
  • 0.4 pound beef very thinly sliced 
  • 0.2 pound Tokin Jasmine flower (Hoa thien ly)
  • 0.1 pound Chinese celery 
  • 0.1 pound pennyworth leaves (Rau ma)
  • 1 bitter melon (kho qua)
  • 1 pound fresh rice vermicelli


  1. In a blender, combine the tomato, red bell pepper, chilies and coconut juice. Pulse to blend till smooth. Strain to extract the red juice.
  2. Pour the red juice to a hot pot. Season with ½ tsp salt, 2 tsp chicken stock, 1 tsp sugar. Add the lemongrass, ginger and tapioca starch. Stir well to dissolve.
  3. Arrange the beef on a plate and the vegetables on a platter.
  4. To serve, dip the beef and veggies into the boiling hotpot. Add rice vermicelli to your serving bowl and ladle the hot soup over. Best served with beer in a cold day.

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