5 Must-Try Types of Hot Pot Around Asia: From Vietnam to Japan

Hot pot is one of Asia’s favorite meals - a warm pot of soup shared by family and friends. Every country adds its own flavor, from Vietnam’s light crab broth to Korea’s spicy stew and Japan’s gentle shabu-shabu.

In this post, Vietpower Travel will show you 5 must-try types of hot pot around Asia - however you can try them in Vietnam - what makes each one special, what ingredients are used, and how locals enjoy them. Get ready to discover Asia’s most comforting and delicious meal.

1. Vietnamese hot pot (Lẩu Việt Nam)

Hot pot in Vietnamese - or lẩu - is famous for its balance of flavors. The broth is usually light and aromatic, made from pork bones, tomatoes, lemongrass, or even coconut water. Locals enjoy it together with fresh vegetables, thinly sliced meats, and dipping sauces made from fish sauce, chili, and lime.

Each region in Vietnam has its own style:

• Northern Vietnam: Lẩu riêu cua (crab paste hot pot) - characterized by a light yet rich broth made from freshwater crab, tomatoes, tofu, and sometimes beef. The flavor is delicate but full-bodied, perfect for the cool northern climate.
• Central Vietnam: Lẩu bò Huế (Hue spicy beef hot pot) - inspired by the famous bún bò Huế soup, this hot pot is spicy, aromatic, and deeply savory, featuring lemongrass, chili oil, and tender slices of beef.
• Southern Vietnam: Lẩu mắm (fermented fish hot pot) - bold and complex, made with fermented fish paste, coconut water, and local vegetables like water spinach, eggplant, and bitter melon. It’s a dish that perfectly captures the Southern palate - sweet, salty, and full of umami.

In Vietnam, hotpot is often enjoyed on special occasions or during cool weather, but it’s also a favorite year-round for gatherings and celebrations. The communal nature of the dish encourages conversation and laughter, making it a symbol of togetherness and warmth.

Tip: If you’re visiting Hanoi or Ho Chi Minh City, try a traditional hot pot restaurant like Lẩu Đức Trọc or Lẩu Mắm Đồng Quê - both are local favorites for their authentic flavors and lively atmosphere.

Continue exploring similar posts to learn more about Vietnam’s diverse flavors and dining experiences. Our Vietnam food & cuisine category is filled with insights to help you taste the best of the country.

2. Chinese Hot Pot (火锅 - Huǒ Guō)

Chinese hot pot is perhaps the most well-known version around the world. It’s often served with two kinds of broth - one mild and one spicy - so everyone can enjoy their preferred taste. Sichuan-style hot pot, in particular, is famous for its numbing chili oil and peppercorn base.

Typical ingredients include thinly sliced lamb, beef, tofu, mushrooms, and a wide range of dipping sauces - sesame paste, soy sauce, and garlic oil among the most popular.

The experience begins with choosing the broth base, which can vary widely depending on the region:

• Sichuan-style hot pot is the most famous, known for its fiery red broth infused with chili oil, Sichuan peppercorns, and spices that create the signature má là (numbing-spicy) flavor.
• Cantonese hot pot is lighter and more herbal, featuring clear chicken or seafood stock for a more delicate taste.
• Northern-style hot pot (like the traditional Mongolian version) often uses mutton and simple broth, highlighting the natural flavor of the meat.

Whether you love bold spice or mild comfort, Chinese hot pot offers a flavor for every taste - and an experience that goes far beyond the food itself.

Tip: If you travel to Vietnam, don’t miss Haidilao Hot Pot - a famous chain known for its fresh ingredients and exceptional service. You can also try FengHuang, Manwah, Wulao, Hutong to experience the Chinese Hot Pot in Vietnam.

You can find more posts related to this topic in the category below:

• Hot Pot in Vietnam: Types, Ingredients & Best Restaurants
• Hot Pot Ingredients & Broth: How to Make the Perfect Flavor

3. Japanese Hot Pot (Nabe 鍋)

Japanese hot pot is called nabe, which simply means “pot.” Japanese hot pots are lighter, often featuring seasonal ingredients and a comforting balance of flavors. The focus is on simplicity and freshness rather than spice.

Japanese hot pot is especially popular during the winter months. It’s a cozy, social meal that encourages slow eating and conversation.

Popular types of Japanese hot pot include:

• Sukiyaki: Thinly sliced beef cooked in a sweet soy-based broth, often dipped in raw egg before eating. The sweet broth makes the beef very flavorful. People love this rich taste, especially in winter.
• Shabu-shabu: A light dashi broth where you swish beef and vegetables until just cooked. The name "shabu-shabu" comes from the sound of swishing the meat. It is a very light and healthy way to eat.
• Yosenabe: A homestyle hot pot filled with seafood, tofu, and vegetables. "Yose" means "gathering," so you put many things you like inside. It is a very warm and cozy meal for the family.
• Oden: A light, soy-flavored dashi broth where items like daikon radish, fish cakes, and boiled eggs are simmered slowly. It is a very popular and comforting winter food. You can often find it sold at convenience stores in Japan.

Whether enjoyed at a restaurant or at home, Japanese nabe embodies the essence of Japanese cuisine - harmony, simplicity, and the joy of sharing a warm meal together.

Tip: If you’re in Vietnam, try Kichi Kichi, Yakimono, Gyu-Kaku, Sumo BBQ or Isushi for a classic Japanese hot pot experience with quality ingredients.

4. Korean Hot Pot (Jeongol / Jjigae)

Korean hot pot - known as jeongol or jjigae - captures the essence of Korean comfort food: bold, spicy, and deeply satisfying. Each type of Korean hot pot tells a story about the country’s history and love for hearty communal meals. While jjigae refers to simpler, everyday stews, jeongol tends to be more elaborate and is often served during gatherings or special occasions.

Two of the most common types are:

• Budae Jjigae (Army Stew): A mix of kimchi, sausage, noodles, tofu, and cheese in a spicy red broth - a post-war creation that became a national favorite. It mixes American processed meats like spam with traditional Korean flavors. Today, it is a very popular and hearty comfort food.
• Haemul Jeongol (Seafood Hot Pot): Loaded with squid, shrimp, clams, and vegetables in a spicy seafood broth. The broth gets its rich taste from all the fresh seafood. It is perfect for people who love the fresh taste of the sea.

What makes Korean hot pot special is the depth of flavor from fermented ingredients like chili paste and soybean paste. It’s a taste of Korea’s bold and comforting cuisine in one pot.

Tip: If you’re exploring Vietnam, try Dookki or Sisimi for budget-friendly tteokbokki hot pot.

Discover more posts on the same topic to deepen your culinary inspiration:

• Discover the Best Hot Pot Restaurants in Vietnam for Travelers
• Homemade Hot Pot Made Easy: Best Broths, Ingredients & Flavor Ideas

5. Thai Hot Pot (Jim Jum & Suki Thai)

Thai hot pot, known locally as Jim Jum or Thai Suki, perfectly reflects the essence of Thai cuisine - herbal, spicy, and full of life. The broth is a fragrant mix of lemongrass, galangal, kaffir lime leaves, garlic, and chili, creating a base that’s both refreshing and invigorating. Every sip bursts with aroma, balancing heat, sourness, and a hint of sweetness - just like the country’s famous soups and curries.

There are two main versions of Thai hot pot:

• Jim Jum: A traditional, rustic-style hot pot often served in a small clay pot placed over a charcoal stove. The broth is infused with herbs and sometimes egg, while thin slices of pork, liver, vegetables, and basil are gently cooked in the simmering soup.

Thai Suki: A modern and more urban version, influenced by Chinese-style hot pot (sukiyaki). It features glass noodles, seafood, meatballs, shrimp, squid, and assorted vegetables, all cooked in a clear or slightly spicy broth. What makes Thai Suki special is its signature dipping sauce - a tangy, garlicky, chili-lime sauce with a touch of sweetness.

Thai hot pot is more casual and often enjoyed at open-air eateries. It’s a popular choice for friends and families gathering after work or during festivals.

Tip: If you’re visiting Hanoi, check out Thai Express or Hotpot Story, both famous for their flavorful broths and local vibes.

Conclusion

Hot pot across Asia is more than a meal, it’s a reflection of each country’s soul. From Vietnam’s fragrant crab broth to Japan’s gentle shabu-shabu, Korea’s spicy stews, and Thailand’s herbal clay pots, every pot tells a story of flavor, warmth, and togetherness. However, you don't need to travel all country to experience all types of hot pot, just come to Vietnam and try them all. Vietpower Travel invites you to discover these culinary traditions firsthand because every hot pot in Asia holds a story waiting to be shared. Book a cuisine tour with many benefits today with us!