Lau Mam: Must-Try Culinary Gem of the Mekong Delta

Discover the exquisite flavors of Lau Mam, a must-try culinary gem from Vietnam’s Mekong Delta. This traditional hotpot, made with fermented fish and fresh local ingredients, offers an authentic taste of the region. With Vietnam Discovery Travel, you can explore the vibrant Mekong Delta and indulge in this iconic dish, guided by experts who ensure an unforgettable culinary experience.

1. What is Lau Mam (Vietnamese Fermented Fish Hot Pot)?

Lau Mam, or Vietnamese fermented fish hot pot, is a quintessential dish from the Mekong Delta region. This unique and flavorful hot pot is celebrated for its distinct taste, achieved through the use of fermented fish sauce (mam) combined with an array of fresh local ingredients. The broth is rich, savory, and aromatic, making it a beloved dish among locals and visitors alike. Lau Mam not only showcases the culinary traditions of the Mekong Delta but also offers a sensory journey through the region’s rich biodiversity and culture.

Address: Various locations across the Mekong Delta, including popular cities like Can Tho, Chau Doc, and U Minh.
Phone: Contact local restaurants for reservations and inquiries.
Price: Typically ranges from 150,000 to 300,000 VND ($6.50 to $13 USD) per person, depending on the location and ingredients.

2. How to Make the Original Lau Mam?

Making Lau Mam involves several steps to ensure the flavors are perfectly balanced and the ingredients are fresh. Below is a detailed guide on how to make this traditional hot pot.

2.1. Ingredients

• Fermented Fish Sauce (Mam): 300ml
• Fish: 500g (preferably snakehead fish or catfish)
• Pork Belly: 200g, sliced thinly
• Shrimp: 200g, peeled and deveined
• Eggplant: 2 medium-sized, cut into chunks
• Bamboo Shoots: 200g, sliced
• Water Spinach: 200g, chopped
• Bean Sprouts: 200g
• Garlic: 4 cloves, minced
• Lemongrass: 2 stalks, finely chopped
• Chili: 2-3, finely chopped (adjust to taste)
• Sugar: 2 tablespoons
• Fish Sauce: 2 tablespoons
• Cooking Oil: 2 tablespoons
• Water: 1.5 liters
• Fresh Herbs: Mint, basil, and Vietnamese coriander (rau răm)

2.2. Instructions

2.2.1. Prepare the Broth:

• Heat cooking oil in a large pot over medium heat.
• Add minced garlic, chopped lemongrass, and chili. Sauté until fragrant.
• Pour in the fermented fish sauce and stir well.
• Add water to the pot and bring it to a boil.
• Reduce heat and let it simmer for about 20 minutes to let the flavors meld.

2.2.2. Add Protein and Vegetables:

• Add the sliced pork belly and fish to the simmering broth. Cook for 10 minutes.
• Add the shrimp and cook until they turn pink and opaque.
• Stir in the eggplant, bamboo shoots, water spinach, and bean sprouts. Cook until the vegetables are tender.

2.2.3. Season and Serve:

• Adjust seasoning with sugar and fish sauce to taste.
• Simmer for another 5 minutes to allow all ingredients to absorb the flavors.
• Garnish with fresh herbs before serving.

2.2.4. Serving:

• Serve the hot pot with a side of rice noodles or steamed rice.
• Enjoy the hot pot by dipping the ingredients in the flavorful broth and savoring the combination of textures and tastes.

3. Famous Variations of Vietnamese Lau Mam

Lau Mam varies across different regions of the Mekong Delta, each offering its unique twist on the traditional recipe. Two of the most famous variations are the U Minh and Can Tho fermented fish hot pots.

3.1. U Minh Fermented Fish Hot Pot

The U Minh version of Lau Mam is renowned for its use of wild fish caught from the dense mangrove forests of the region. The broth is typically richer and more intense in flavor, reflecting the natural abundance and biodiversity of U Minh.

Address: Local eateries in U Minh District, Ca Mau Province
Phone: Contact local restaurants for reservations and inquiries.
Price: Around 200,000 to 350,000 VND ($8.50 to $15 USD) per person

Ingredients:

• Wild Fish (such as snakehead or catfish): 500g
• Fermented Fish Sauce (Mam): 300ml
• Wild Herbs: Various local herbs unique to U Minh
• Other Ingredients: Similar to the original Lau Mam

Instructions:

• Follow the same cooking steps as the original Lau Mam, incorporating the wild fish and unique herbs from U Minh.

3.2. Can Tho Fermented Fish Hot Pot

Can Tho, a bustling city in the heart of the Mekong Delta, offers a more urbanized version of Lau Mam. This variation often includes additional seafood like squid and mussels, reflecting the city’s vibrant food culture.

Address: Popular restaurants in Can Tho City, such as Mekong Breeze or Nam Bo Restaurant
Phone: +84 292 381 7418 (Mekong Breeze), +84 292 383 4605 (Nam Bo Restaurant)
Price: Approximately 250,000 to 400,000 VND ($11 to $17 USD) per person

Ingredients:

• Fish (snakehead or catfish): 500g
• Shrimp: 200g
• Squid: 200g, cleaned and sliced
• Mussels: 200g, cleaned
• Fermented Fish Sauce (Mam): 300ml
• Additional Vegetables: Water lily stems, bitter melon

Instructions:

• Prepare the broth and cook the proteins and vegetables as in the original recipe.
• Add the squid and mussels in the last few minutes of cooking to avoid overcooking.

Conclusion

au Mam is a culinary treasure of the Mekong Delta, offering a unique blend of fermented fish and fresh local ingredients that truly defines the region’s rich food culture. Whether you’re savoring it in Can Tho or U Minh, this hot pot promises an unforgettable dining experience. For a seamless journey to explore Lau Mam and other local delights, Vietnam Discovery Travel provides expert-guided tours tailored to your preferences. Contact them via WhatsApp at +84 799 702 888 to plan your culinary adventure and ensure a memorable visit to Vietnam’s Mekong Delta. Discover the flavors of Lau Mam and experience the region’s authentic taste with ease.