25-Min Seafood Hot Pot with Pork Belly
A bubbling Vietnamese hot pot loaded with shrimp, squid, pork belly, mushrooms, and greens — everything cooks in one broth and dips in tangy lime fish sauce. Table-side drama, weeknight ease.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 48g
Ingredients
- ½ lb shrimp, peeled and deveined
- ½ lb squid, sliced into rings
- ½ lb pork belly, thinly sliced
- 8 oz mushrooms (cremini or oyster), halved
- 4 oz leafy greens (bok choy or spinach)
- 4 cups chicken or seafood broth
- 2 tbsp fish sauce
- 1 whole lime (juiced)
Instructions
- 1
Bring broth to a boil in a large pot or hot pot vessel over high heat.
- 2
Add pork belly slices and mushrooms. Simmer until pork is cooked through, ~5 minutes.
- 3
Add shrimp and squid. Cook until shrimp turn pink and squid firms, ~3 minutes.
- 4
Stir in fish sauce and squeeze lime juice into the broth.
- 5
Add leafy greens and stir until wilted, ~1 minute.
- 6
Serve hot in bowls with broth. Diners add extra lime juice and dipping sauce to taste.
Tools you’ll need
- large pot or hot pot vessel with lid
- slotted spoon
- small bowl for dipping sauce
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