728x90 AdSpace

Tet 2017

Lau Mam (salfted fish hotpot) - special dish in Mekong Delta

“Lau mam” is a specialty of the Mekong Delta and an amazing marriage of preserved fish and hot-pot as well. Guests are certain to love it at the first sight due to the eye-catching beauty of large dishes of colourful vegetables and the favour of the broth, made from salted fish that is cooked until its meat and bone are separated, greasy and sweet-smelling.

Lau Mam (salfted fish hotpot) - special dish in Mekong Delta 1

We can add more fresh fish meat, water crab meat, snails, eel, slices of pork, silver shrimp accompanied with various kinds of vegetables, such as eggplant, bitter melon, water dropwort, some kinds of flowers, bean sprouts, water lily, straw mushroom will be dipped into the boiled sauce until well-done. For this reason, “Lẩu mắm” is considered as one of the ideal dishes for vegetable-lovers.

The broth is seasoned with sugar, spices; a little of coconut milk added is the secret for a more fatty, scented and viscid hotpot sauce. Red chili and chopped citronella are dispensable parts for a fragrant taste.

Lau Mam (salfted fish hotpot) - special dish in Mekong Delta 2

“Lau mam” is scoop out into bowls and served with handfuls of rice vermicelli also. Enjoying the winter bitter cold with a hot salted fish hotpot, a medley of flavors, spicy, bitter, salty, sweet and greasy is not a bad idea!
  • Blogger Comments
  • Facebook Comments
Item Reviewed: Lau Mam (salfted fish hotpot) - special dish in Mekong Delta Rating: 5 Reviewed By: Nga Đỗ
Scroll to Top