Vietnamese Hot Pot

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4 cups low-sodium vegetable broth

2 stalks fresh lemongrass, pounded with rolling pin or mallet and cut into 3-inch lengths

1/2 cup chopped cilantro

¼-inch piece fresh ginger, cut into 6 rounds

4 cloves garlic, peeled

2 Thai chiles

¼cup low-sodium soy sauce or tamari

2 Tbs. light brown sugar

1 Tbs. rice wine vinegar

1 lb. broccoli florets or Chinese broccoli, cut into pieces

1 sweet onion, cut into 2-inch pieces

16 large white or cremini mushroom caps, stems removed

2 stalks bok choy, cut into 1/2-inch slices

8 small potatoes, quartered

16 prepared vegetable dumplings, ready to cook

1 lb. snake beans or green beans, trimmed

12 oz. seitan, cut into bite-size pieces

5 oz. dry rice noodles or rice vermicelli

1 cup bean sprouts

Leftover green onions, mint, cilantro, and peanuts from lettuce wraps

Hoisin and chile sauces, optional

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