Lau Bo (Vietnamese Beef Hot Pot)
A bubbling pot of fragrant broth on the table, where everyone cooks thin beef, vegetables and noodles at their own pace.
Made with Nuoc cham (Vietnamese dipping sauce) and Pho broth. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £6.08 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Arrange the sliced beef, pak choi, enoki mushrooms, carrot, spinach and spring onions on large plates. Keep the beef chilled until you eat.
- 2
Soak the vermicelli in boiling water for 3 minutes, then drain and put in a bowl.
3 min - 3
Pour your ready made pho broth (see the base recipe) into a wide pan or electric hot pot. Bring to a gentle boil and keep it bubbling on the table.
- 4
Spoon the nuoc cham into 4 small dishes and add chopped chilli if you like.
- 5
Everyone cooks a few items at a time in the bubbling broth. Beef takes 20 to 30 seconds, mushrooms and greens 1 to 2 minutes. Dip into the sauce and eat.
- 6
Add noodles to the broth at the end and ladle the flavourful soup into bowls. Squeeze over lime.
Tips
- Keep the broth simmering throughout, so food cooks quickly and safely. Top up with hot water if it reduces too much.
- Use separate chopsticks or tongs for raw and cooked food.
- Add tofu puffs or fish balls if you want more variety on the table.
- Cook beef until no pink remains if serving children, older people or anyone vulnerable.
Storing and freezing
Eat the same day. Cool leftover broth within 90 minutes and keep in the fridge for up to 2 days, then reheat until steaming hot all the way through.
Questions
Do I need a special hot pot?
No. A wide shallow pan on a portable gas or induction hob works. An electric hot pot or fondue pot is useful for keeping the broth hot at the table.
Can I use other meats or seafood?
Yes. Thinly sliced chicken, prawns and squid cook in a few minutes. Cook chicken for at least 3 minutes until no pink remains.
Is it dairy free?
Yes. Beef, vegetables, noodles and broth contain no dairy.
More made with nuoc cham (vietnamese dipping sauce)
Bánh Mì Gà Nướng (Lemongrass Chicken Banh Mi)
DFEFNFGoi Du Du Tom (Green Papaya and Prawn Salad)
GFDFEFHu Tieu Nam Vang (Southern Vietnamese Pork and Prawn Noodle Soup)
GFDFEFLaksa Chicken and Rice Noodle Salad
GFDFEFSee every dish made with nuoc cham (vietnamese dipping sauce)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.