FechTin Go · Vietnam · Food

🍲 Mekong Fermented Fish Hotpot (Lau Mam)

A glossy brown hotpot built on fermented linh and snakehead fish from Chau Doc, for dipping fish, shrimp and basketfuls of sesbania blossoms.

Lau mam is the 'symphony' of the flood season: Chau Doc fermented fish is simmered down and strained for its broth, brightened with lemongrass and chili, then loaded with basa fish, shrimp and a platter of field greens that can top 20 varieties — sesbania blossoms, water-lily stems, bitter herbs. Rich and soulful, it is the Mekong Delta in a pot.

Flavour: Deeply savory fermented fish, sweet fish, fresh field greens

Ingredients

• Fermented linh fish
• Basa fish
• Shrimp
• Sesbania blossoms
• Field greens