Vietnamese Seafood Chili Crisp Hot Pot

Make this Vietnamese Seafood Chili Crisp Hot Pot in under an hour. A bright, aromatic Vietnamese hot pot built on a simple chili crisp broth and overflowing with fresh seafood. It’s fast to prep, rich with flavor, and perfect for a feast‑style dinner.

Vietnamese hot pot is one of the most joyful ways to eat — a shared pot of simmering broth at the center of the table, surrounded by platters of seafood, vegetables, herbs, and noodles. It’s interactive, cozy, and naturally abundant. In Vietnam, hot pot (lẩu) shows up everywhere: family gatherings, weekend meals, celebrations, and those long, lingering dinners where everyone cooks together and the broth gets better with every round.

This version leans into that spirit but keeps the prep simple and the flavors bold. The broth starts with Vietnamese chili crisp — the shallot‑heavy, savory kind — bloomed with lemongrass, garlic, and onion. It’s bright, aromatic, and just spicy enough. Once it hits the table, the seafood does the rest of the work. Shrimp, mussels, squid, fish, and scallops cook in minutes, seasoning the broth as they go and turning it into something rich, deep, and layered.

What makes this hot pot special is how clean the broth tastes while still feeling luxurious. There’s no heavy base, no complicated steps — just aromatics, chili crisp, seafood stock, and lime. The result is a broth that’s light enough to sip but flavorful enough to anchor a full feast for six.

If this is your first Vietnamese hot pot, this recipe is the perfect entry point: fast to prep, visually stunning, and built for hosting. And if you’re already a hot pot person, this chili‑crisp version brings a fresh, modern edge that feels unmistakably Vietnamese.

Simple 3-Step Overview

1. Build the Broth

Heat the neutral oil in a large pot over medium. Add chili crisp, lemongrass, garlic, and onion. Cook 3–4 minutes until aromatic.
Stir in fish sauce and sugar. Add seafood stock, tomatoes, and bring to a simmer.
Taste and adjust with lime juice and salt. Keep warm until ready to serve.

2. Prep the Seafood & Vegetables

Arrange shrimp, mussels, squid, fish, and scallops on a large platter.
Place napa cabbage, greens, mushrooms, and tofu on a separate platter.
Set herbs and lime wedges in small bowls.

3. Serve Hot Pot Style

Transfer the broth to a tabletop burner.
Let guests cook seafood and vegetables directly in the simmering broth.
Serve with rice or rice noodles and extra chili crisp on the side.

Vietnamese Seafood Chili Crisp Hot Pot

A bright, aromatic, seafood‑rich Vietnamese hot pot built on a simple chili‑crisp broth. It’s fast to prep, visually stunning, and perfect for a feast‑style dinner with friends. The broth is clean but bold — shallot‑heavy chili crisp, lemongrass, lime, and fish sauce — and the seafood cooks right at the table for maximum freshness.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course dinner, lunch

Cuisine Vietnamese

Servings 6

Equipment

• Large pot
• Tabletop burner
• Serving platter

Ingredients

  

Broth Base

• neutral oil
• Vietnamese-style chili crisp
• lemongrass
• garlic
• onion
• fish sauce
• sugar
• seafood stock or water with mushroom seasoning
• tomatoes
• lime juice
• salt

Seafood

• shrimp
• mussels or clams
• squid
• white fish
• scallops

Vegetables and Add-Ins

• napa cabbage
• watercress or spinach
• enoki mushrooms
• firm tofu
• limes
• cilantro
• Thai basil
• cooked rice or rice noodles

Instructions

 

• Heat neutral oil in a large pot over medium and add chili crisp, smashed lemongrass, crushed garlic, and sliced onion. Cook until aromatic.
• Stir in fish sauce and sugar. Add seafood stock and tomato wedges. Bring to a simmer and adjust with lime juice and salt. Keep warm.
• Arrange shrimp, mussels, squid, fish, and scallops on a large platter.
• Arrange napa cabbage, greens, mushrooms, and tofu on a separate platter.
• Set herbs and lime wedges in small bowls.
• Transfer the broth to a tabletop burner and keep at a gentle simmer.
• Let guests cook seafood and vegetables directly in the broth and serve with rice or rice noodles.

Notes

• Keep the broth clean and bright so the seafood can season it naturally.
  Add extra chili crisp at the table for more heat.
  Leftover broth makes an excellent noodle soup the next day.

Keyword Asian hot pot, chili crisp hot pot, chili oil hot pot, cozy dinner, easy hot pot, fish hot pot, group dinner, hosting recipes, hot pot ideas, hot pot recipe, lemongrass broth, mussel hot pot, scallion oil, seafood dinner, seafood feast, seafood hot pot, shrimp hot pot, spicy hot pot, squid hot pot, tabletop cooking, vietnamese broth, Vietnamese chili crisp, Vietnamese flavors, Vietnamese hosting, Vietnamese hot pot, vietnamese seafood

What Is Lẩu? A Brief Background on Vietnamese Hot Pot

In Vietnamese, hot pot is called lẩu (pronounced low). At its core, lẩu is less about a specific recipe and more about a way of eating — a communal pot of simmering broth surrounded by fresh ingredients that everyone cooks together at the table. It’s interactive, abundant, and naturally social.

Lẩu has roots across Asia, but the Vietnamese version evolved with its own identity: lighter broths, bright aromatics, herbs, seafood, and the clean, balanced flavors that define Vietnamese cooking. Instead of heavy, spicy, or creamy bases, Vietnamese hot pot leans on lemongrass, tomatoes, tamarind, pineapple, ginger, mushrooms, and fresh seafood. The broth stays clear and vibrant, and the ingredients cook quickly so everything tastes fresh.

In Vietnam, lẩu shows up everywhere — family gatherings, weekend dinners, celebrations, and those long, lingering meals where the table becomes the center of the night. It’s the kind of meal that stretches time: people talk, cook, refill bowls, add more herbs, and let the broth deepen with every round of seafood or vegetables.

What makes Vietnamese hot pot special is how flexible it is. There’s no single “right” version. Every region, every family, every cook has their own take — sour and bright in the south, herbal and clean in the north, seafood‑heavy along the coast. That openness is exactly why it adapts so naturally to modern cooking and why it’s trending again now.

More Vietnamese Bowl Recipes

Vietnamese bowls are fast, fresh, and endlessly flexible — the kind of meals you can build on a weeknight without sacrificing flavor or balance. They layer herbs, greens, proteins, and bright sauces into something that feels both comforting and clean, with every component adding its own texture and lift. This cluster brings that rhythm to life: simple marinades, quick builds, and vibrant bowls that fit the way you actually cook and eat. It’s modern Vietnamese cooking at its most intuitive — light, bold, and always satisfying.

Explore More Effortless Hosting Ideas

Vietnamese Classics, Simplified