Lau mam is a must-try delight in the Mekong Delta. This delicacy guarantees a mouthwatering culinary experience with its rich and flavorful broth, accentuated by the pungent yet delicious fermented fish sauce, which is a local specialty ingredient.

The mouthwatering Vietnamese hot pot known as lau mam finely captures the essence of the Mekong Delta's cuisine. It is a local specialty celebrated for its fragrant broth and unique combination of indigenous ingredients, infused with the robust flavors of fermented fish sauce. When savoring lau mam, you will be taken on a memorable dive into the rich tapestry of Vietnamese culinary heritage.

1. What is lau mam (Vietnamese fermented fish hot pot)?

The Mekong Delta, with its abundant natural resources, is home to a distinctive culinary history shaped by locally sourced ingredients. Within this culinary tapestry, lau mam stands out as one of the most distinctive Vietnamese hotpots. Rooted in the age-old tradition of preserving the fish abundant in the delta's waters, the heart of this dish lies in the renowned Vietnamese fish sauce.

Originating from the variety of fish sauces special to the region, lau mam has evolved into a communal experience, prepared during family gatherings and celebrations. It is crucial to choose the right fish sauce. The preparation involves a combination of fish sauce and coconut water, sautéed pork belly, garlic, lemongrass, and chili, resulting in a savory broth that defines the unique taste of this hotpot.

Lau mam’s versatility shines through the inclusion of various fish, shellfish, squid, and an extensive array of vegetables, creating a harmonious medley of flavors and textures. For enthusiasts of Vietnamese cuisine and culinary explorers, indulging in the taste of the Mekong Delta promises a rich and captivating experience, resonating with the authentic spirit and flavors of the region's warm and hospitable people.

2. How to make the original lau mam?

Try this mouthwatering lau mam dish to get a taste of the Mekong Delta's rich culinary heritage. Immersed in the rich cultural legacy of the area, this Vietnamese hotpot invites you to savor the complex tastes and rich aromas that characterize this famous meal. The lau mam recipe, which has been refined by time and tradition, promises to take your taste buds on an amazing voyage through the rich culinary traditions of this abundant delta.

2.1. Ingredients

To craft the famous lau mam, gather the essential ingredients outlined in this Vietnamese hot pot recipe.

200g linh fish sauce or tren fish sauce
200g sac fish sauce
500g snakehead fish
500g pork bones and pork belly
Shallots
1 fingerroot
5 stalks of lemongrass
20g ground horn chili
Juice of 1 coconut

2.2. Instructions

To start making this delightful lau mam recipe, you can begin with the preparation of the ingredients.

Mince three lemongrass plants, crush two more, and cut them into pieces. Mince half a purple onion, peel, and crush the rest. Halve and slice the eggplants, and cut the bitter melon into 2-centimeter-thick pieces. Wash and crush the fingerroot.
Boil pork bones and thinly slice bacon. Clean and filet the snakehead fish.

Now, move on to the steps to make the hot pot from the processed ingredients.

In one pot, add 1.5 liters of water and fresh coconut water, crushed purple onions, lemongrass, and pork bones, and let it shimmer down to 1 liter of pork bone broth.
In another pot, boil 1 liter of water and add both types of fish sauce. Then, strain the fish broth sauce through a sieve.
Combine the two broths and let it cook down to 1.5 liters.
In a separate pan, fry onions, garlic, lemongrass, and chili, then stir-fry pork belly until firm. Add the stir-fried pork belly to the broth, season it with 1 tablespoon of sugar, and cook for 10 minutes. Season again with 2 tablespoons of sugar and half a teaspoon of MSG. Then, add the fish, eggplant, and cooked bitter melon to the lau mam hot pot.

Once done, place the hotpot on the stove and allow diners to enjoy the flavorful broth with rice or noodles. For an extra indulgence, you can consider adding seafoods, like shrimp, fish, eel, or squid to this delicious Vietnamese hot pot. Also, elevate the lau mam recipe with a variety of vegetables that add freshness to the meal.

>>> Explore more: Mekong Delta tour: A fascinating journey through Vietnam's iconic region

3. Famous variations of Vietnamese lau mam

Beyond the traditional version of this Vietnamese hotpot, the culinary journey expands with variations such as U Minh fermented fish hot pot and Can Tho fermented fish hot pot. These regional adaptations of the classic lau mam introduce unique flavors, each infused with subtle nuances that reflect the distinct characteristics of the U Minh and Can Tho regions, offering a delightful exploration into Vietnam's diverse culinary landscape.

3.1. U Minh fermented fish hot pot

This distinctive version of lau mam is one of the famous Vietnamese foods found exclusively in the northwest part of Ca Mau. Made with the flavorful sac buom fish sauce, U Minh fermented fish hot pot radiates rich aromas and tastes unique to the region. This traditional Vietnamese hot pot requires a meticulous preparation process, from selecting premium ingredients to the creative seasoning that defines this culinary delight. U Minh's skilled cooks transform this local delicacy into a symphony of flavors, marrying the essence of the land with a medley of fresh ingredients, creating a culinary experience that captures the heart and soul of Ca Mau.

3.2. Can Tho fermented fish hot pot

The exquisite Can Tho fermented fish hot pot is a gem that stands out amidst the rich culinary tapestry of the Mekong Delta. This variation of the lau mam hot pot captivates diners with the special taste of fermented fish sauce and a vibrant array of locally sourced herbs. The fresh ingredients, from various vegetables to an array of fish, are beautifully complemented by the fermented sac fish sauce. Delight your senses with this Vietnamese fish hot pot recipe, an unforgettable dish deeply rooted in the culture and nature of the Mekong Delta.

As you savor the rich symphony of flavors in every spoonful of lau mam, you embark on a culinary journey through the heart of the Mekong Delta. This Vietnamese hotpot encapsulates the spirit of the region, echoing its cultural richness and culinary traditions. During your Vietnam travel adventure, don't miss the chance to immerse yourself in the warmth of local hospitality and indulge in the captivating allure of lau mam—a dish that encapsulates the essence of Vietnamese cuisine and the soul of the Mekong Delta.

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