Lau Mam (Fermented Fish Hotpot)

Because the Mekong Delta contains so many rivers and canals, it has such a diverse range of seafood. As a result, seafood is frequently used in the Mekong delta's famous cuisine. Lau mam (fermented fish hotpot) is a popular dish that combines fish, vegetables, and a distinctive sauce of Mekong Delta.

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Can Tho province, which is known for its "white rice and clear water," invented the hotpot with macerated fish. Lau Mam is the most special dish in the Mekong Delta. Macerated siamese mud carp or artificial fish from Chau Doc or An Giang provinces are the major ingredients in this meal. Coconut water, pork bones, and macerated fish are used to make the broth.

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The broth is seasoned with sugar and spices, and a splash of coconut milk is added for a richer, more fragrant, and viscid hotpot sauce. For a fragrant flavor, red chiles and chopped citronella are optional. Fresh fish meat, water crab meat, snails, eel, pig slices, and silver shrimp will be dipped into the boiled sauce with a variety of vegetables such as eggplant, bitter melon, water dropwort, "dien dien" flower, bean sprouts, water lily, and straw mushrooms until well-done. As a result, "lau mam" is regarded as one of the best vegetable meals available.

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It has become a Mekong Delta tradition for everyone to gather around the table to eat hot pot and drink rice wine. While waiting for the meat and vegetables to cook, family members and friends can have a leisurely conversation. The ingredients are added to the hot pot in the number that the diners consume, resulting in a meal that lasts anything from an hour to a half day.

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