Lau Mam (Fermented Fish Hotpot)

Post on : 05 August, 2025

Lau Mam is a bold, flavorful hotpot that perfectly represents the rustic soul of Mekong Delta cuisine. The broth is made from fermented fish (mam), giving it a unique umami punch, balanced with lemongrass, chili, and coconut water. Served with a wide variety of vegetables, seafood, and meat, it’s a communal dish best enjoyed with friends or family over long, hearty meals.

Lau Mam is one of the most distinctive and flavorful dishes in the Mekong Delta. Originating from the countryside, this hotpot uses fermented fish to create a rich, savory broth that reflects the bold taste of the Southern Vietnamese palate. It's not just a meal – it's a cultural experience.

The broth is made from fermented fish such as mam ca linh or mam ca sac, blended with lemongrass, garlic, chili, and coconut water to balance the strong aroma. It’s served bubbling hot with a variety of vegetables, shrimp, squid, pork belly, and sometimes snails – all cooked at the table.

Lau Mam is best enjoyed with a group. You dip the raw ingredients into the hotpot, then scoop them out to eat with rice noodles or steamed rice. The taste is strong and complex, perfect for adventurous eaters looking to dive into true local flavor.