To prepare a delicious hot pot, you can try the special broth method below.

Normally, to make hot pot broth, home cooks simmer chicken or pork bones together with various seasonings. While this method produces a rich flavor, it can be quite time-consuming. If you want a naturally sweet, refreshing broth without spending hours simmering bones — and with lower cost — the following techniques are excellent alternatives.

Using Coconut Water

Instead of bone broth, you can use ingredients with natural sweetness such as fresh coconut water. Simply pour the water from 2–3 good-quality coconuts into a pot, add additional water if needed, and season lightly. Depending on the type of hot pot you want to make, you can add ingredients such as chili, tamarind, dracontomelon (sấu), herbs, or onions.

For example, if you’re making Thai-style hot pot, add lemongrass, pineapple, tomatoes, and Thai hot pot seasoning. Bring the mixture to a boil, and once the broth is fragrant, you can start dipping your ingredients.

Using Pears or Mắc Cọp Pears

Peel the pears, cut them into chunks, and add them to the pot. Add water and seasonings as desired. Simmer until the pears soften and release their natural sweetness.

You can also use naturally sweet vegetables and fruits such as pineapple, sweet corn, kohlrabi, radish, cabbage, carrots, onions, jicama, apples, or sugarcane. The process is similar to using pears: simmer until the flavors blend into the broth.

If you want a bit of tanginess to balance the sweetness, add tomatoes, tamarind, dracontomelon, green pineapple, starfruit, or simply a splash of vinegar.

With these methods, you can prepare a mild, naturally sweet broth in just a few minutes — no bone boiling needed. This broth is especially suitable when you have protein-rich ingredients to dip, such as chicken, beef, seafood, or fish. As these items cook in the pot, they will gradually add richness and depth to the broth, making it taste even better. Using a vegetable-based broth also keeps the soup lighter and prevents it from becoming overly greasy, while saving cooking time and effort.

Seafood Hot Pot Broth Recipe (No Bones Needed)

Ingredients

• Aromatics: onions, garlic, tomatoes

• Vegetables: carrots, kohlrabi, onions, mushrooms, sweet corn

• Herbs: assorted fresh herbs

• Seasonings: broth powder, sugar, salt, satay chili paste

• Seafood of your choice for dipping

Instructions

Step 1: Prepare the Ingredients

Wash and cut the vegetables into pieces of similar size, exposing enough cut surfaces so the sweetness can be released easily.
To prevent the vegetables from breaking apart during simmering — which can cloud the broth — you can sauté them briefly with a little oil before cooking.

Step 2: Cook the Broth

Place a pot on the stove and heat a small amount of oil. Add garlic, onions, and tomato wedges, sautéing until fragrant and slightly colored.
Next, add the remaining vegetables and stir-fry quickly. Avoid cooking too long at this stage, as overcooking may reduce the natural sweetness.

Pour filtered water into the pot and bring to a boil. Reduce the heat, add a pinch of salt, and simmer until the vegetables are soft and the broth becomes naturally sweet.

Once the flavor is sufficient, remove all the vegetables. Strain the broth through a fine sieve to remove any residue, creating a clear and clean soup base.

Add seasonings to taste, along with mushrooms and satay chili paste if you prefer a spicy kick.

Storage Tips

If you have cooked more broth than needed or want to prepare it ahead of time, let it cool completely before transferring it to airtight bottles or containers. Store it in the refrigerator for short-term use; simply reheat when needed.
Avoid reheating multiple times, as this may reduce the quality. For longer storage, place the broth in the freezer.