Lẩu Mắm
Vietnamese Fermented Fish Hot Pot
A quintessential Mekong Delta specialty, Lẩu Mắm is a rich and intensely flavored hot pot featuring a pungent broth made from fermented fish paste, simmered with tender pork belly, a variety of fresh seafood, and an abundance of crisp vegetables. Served with rice vermicelli and fresh herbs, it's a communal dining experience that celebrates bold, complex tastes.
🧂 Ingredients
- 200 g Fermented fish paste (mắm cá lóc or mắm sặc)(Choose a good quality paste from a Vietnamese market. It should have a strong, savory aroma. If too salty, you can dilute it with a little water before cooking.)
- 300 g Pork belly(Cut into bite-sized pieces (about 1-inch thick).)
- 500 g Seafood assortment(A mix of shrimp (peeled and deveined), squid (cleaned and sliced), fish fillets (cut into chunks), and mussels (scrubbed clean).)
- 1.5 kg Assorted vegetables(Include a variety such as eggplant (sliced), okra (trimmed), bitter melon (sliced, optional), water spinach (rau muống, cut into lengths), bean sprouts, and mushrooms (e.g., enoki, shiitake).)
- 1 head Aromatics(Garlic (minced), 2-3 shallots (minced), and 1-2 bird's eye chilies (sliced, optional for heat).)
- 2-3 stalks Lemongrass stalks(Bruised and cut into 2-inch sections.)
- 2.5 L Water or unsalted chicken/fish broth(To form the base of the soup.)
- 1-2 tbsp Sugar(To balance the saltiness and pungency.)
- for serving Rice vermicelli (bún)(Cooked according to package instructions.)
- generous handfuls Fresh herbs(Such as mint, basil (húng quế), culantro (ngò gai), and perilla leaves (tía tô).)
- for serving Lime wedges
👨🍳 Instructions
- 1
Prepare the fermented fish broth base: In a large pot, combine the fermented fish paste with about 1 liter of water. Bring to a gentle simmer over medium-low heat. Cook for about 30 minutes, stirring occasionally, to allow the flavors to meld and the paste to break down. Strain the broth through a fine-mesh sieve into a clean pot, discarding any solids. This step is crucial for a clean, flavorful broth.
⏱️ 40 minutes - 2
Infuse the broth: Add the bruised lemongrass stalks and minced aromatics (garlic, shallots, chilies if using) to the strained fish broth. Bring to a simmer again over medium heat. Add the pork belly pieces and cook for about 15-20 minutes, or until the pork is tender. Skim off any impurities that rise to the surface.
⏱️ 20 minutes - 3
Build the hot pot: Pour the remaining 1.5 liters of water or broth into the pot with the pork and aromatics. Bring the entire mixture to a rolling boil. Taste and season with sugar to balance the flavors. The broth should be savory, slightly sweet, and have a distinctive fermented fish aroma.
⏱️ 10 minutes - 4
Arrange and cook ingredients: Set up the hot pot at the center of the dining table with a portable burner. Arrange the prepared seafood, assorted vegetables, and any other desired hot pot additions on platters around the burner. Guests can then cook their chosen ingredients directly in the simmering broth.
⏱️ 5 minutes - 5
Enjoy the Lẩu Mắm: Once ingredients are cooked through (seafood should be opaque, vegetables tender-crisp), dip them into the broth using chopsticks or a slotted spoon. Serve with bowls of cooked rice vermicelli and a generous platter of fresh herbs. Squeeze fresh lime juice into your bowl for brightness. Dip ingredients into the broth and enjoy the complex, layered flavors.
⏱️ Ongoing during meal
💡 Pro Tips
- ✓The aroma of fermented fish paste is very strong; ensure good ventilation when cooking.
- ✓This dish is a beloved specialty from the Mekong Delta region of Vietnam.
- ✓Lẩu Mắm has a unique and intense flavor profile; it's an acquired taste and not for those sensitive to pungent foods.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a milder flavor, use less fermented fish paste or a blend with a milder paste.
- Increase the variety and quantity of vegetables for a lighter, healthier version.
- Add other proteins like chicken slices or firm tofu.