Lau Mam

Name: Lau Mam
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 200g fermented fish (mắm cá linh or mắm cá sặc); 2 litres pork or chicken stock; Lemongrass, garlic and shallots; 300g pork belly, sliced; Prawns, squid and catfish fillet; Round Thai eggplants; Water lily stems, morning glory, bitter leaves and other greens; Rice vermicelli

Lẩu mắm/loh MUM/

Also known as: Lau Mam Mien Tay, Mekong Fermented Fish Hot Pot, Vietnamese Fermented Fish Hot Pot

About this dish

A rich, pungent hot pot with a fermented fish broth, filled with pork belly, seafood, eggplant and lots of Mekong Delta greens.

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Ingredients

🐟200g fermented fish (mắm cá linh or mắm cá sặc)

🍲2 litres pork or chicken stock

🌿Lemongrass, garlic and shallots

🐖300g pork belly, sliced

🦐Prawns, squid and catfish fillet

🍆Round Thai eggplants

🥬Water lily stems, morning glory, bitter leaves and other greens

🍜Rice vermicelli

Method

Serves 4

Simmer the fermented fish in water, then strain out the bones.

Fry lemongrass, garlic and shallots and add them to the stock with the strained fish liquid.

Season with sugar and simmer with the eggplants until soft.

Bring the pot to the table and keep it bubbling.

Cook the pork, seafood and greens in the broth and eat with vermicelli.

✓ What Makes it Authentic

Lẩu mắm is a speciality of the Mekong Delta, especially Cần Thơ and Sóc Trăng, made with mắm cá linh or mắm cá sặc.

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