Lau mam (Fish hotpot)

“Lẩu mắm” is a southern Vietnamese specialty that beautifully blends preserved fish with the convivial experience of hot-pot dining. Its vibrant presentation, featuring large platters of colorful vegetables, is sure to capture the attention of guests at first glance. The broth, made from salted fish that has been simmered until the meat and bones separate, is rich and fragrant, creating a savory base for the dish.
Photo: beptruong.edu.vn

The broth is enhanced with sugar and various spices, while a touch of coconut milk adds a creamy, aromatic quality that makes the hot-pot sauce more indulgent. Red chili and chopped lemongrass contribute to its delightful fragrance. Fresh fish, crab meat, snails, eel, slices of pork, and shrimp are complemented by a selection of vegetables such as eggplant, bitter melon, water dropwort, “dien dien” flowers, bean sprouts, water lily, and straw mushrooms. Diners dip these ingredients into the boiling broth until cooked to perfection, making “Lẩu mắm” a fantastic choice for vegetable lovers.
Photo: toplist.vn

The addition of diverse ingredients intensifies the flavor of the stock, resulting in a delightful experience. “Lẩu mắm” is traditionally served in bowls accompanied by rice vermicelli, creating a fulfilling meal perfect for chilly days. Savoring this dish during the winter, with its medley of spicy, bitter, salty, sweet, and rich flavors, truly embodies the warmth of Vietnamese cuisine.