Vietnamese Hot Pot Soup

  • Preparation 25 MIN
    Cooking 30 MIN
  • Servings 4
  • Freezes



  1. In a bowl, rehydrate the mushrooms in the boiling water for about 20 minutes. Drain well.
  2. In a large saucepan over high heat, brown the meat, mushrooms and the whites of the onions with the pepper and garlic in the oil. Season with salt and pepper. Add the broth, fish sauce and soy sauce and bring to a boil. Cover and simmer gently for about 10 minutes.
  3. Add the peas and bring back to a boil. Simmer, uncovered, for about 2 minutes. Add the bok choy and bean sprouts and bring to a boil. Reduce the heat.
  4. Break four eggs, one at a time, in a saucer and slide them individually into the simmering soup. Loosely cover and simmer gently for 3 to 5 minutes or until the egg white is cooked.
  5. Ladle the soup and eggs in four warm bowls. Sprinkle with cilantro and the green of the onions.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 30% less sodium commercial broth

Content % Daily Value
Calories 380  
Total Fat 19 g  
Saturated Fat 4 g  
Sodium (salt) 2370 mg  
Carbohydrates 20 g  
Fibre 5 g  
Protein 35 g