Vietnamese Hot-Pot Fondue

• 6 cups low-sodium vegetable broth
• 3 stalks fresh lemongrass, white
• 1 1/2-inch piece fresh ginger, sliced
• 2 large shallots, coarsely chopped
• 6 Tbs. fresh lime juice
• 5 cloves garlic, chopped
• 1/2 cup low-sodium soy sauce
• 13 cup chopped fresh basil
• 1/4 to 1/2 tsp. crushed red pepper

1. Bring broth, lemongrass, ginger, shallots, 3 Tbs.
2. lime juice and 1 Tbs.
3. garlic to a simmer in electric fondue pot.
4. Reduce heat, cover and simmer 20 minutes.
5. Meanwhile, combine 3 Tbs.
6. lime juice, remaining garlic, soy sauce, basil and pepper flakes in bowl.
7. Divide sauce among 4 dipping bowls.
8. Pierce dippers with skewers, and cook in broth mixture until crisp-tender.
9. Serve with dipping sauce.

lowsodium, fresh ginger, shallots, lime juice, garlic, soy sauce, fresh basil, red pepper

Taken from www.vegetariantimes.com/recipe/vietnamese-hot-pot-fondue/ (may not work)