Lẩu Mắm

Name: Lẩu Mắm
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Vietnamese

Lẩu & Canh • Việt Nam

kcal

Protein

Carbs

Fat

Data source: VietCalorie

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Về Lẩu Mắm

Fermented fish hotpot from the Mekong Delta — deeply savory with assorted seafood and vegetables

How to Make Lẩu Mắm (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

Medium

Lẩu Mắm, a beloved hotpot from the Mekong Delta, is an iconic Vietnamese soup that showcases the region’s rich culinary heritage. This flavorful dish features a savory, umami-packed broth made from fermented fish (mắm cá), combined with an abundance of fresh river fish, shrimp, and a medley of vibrant local vegetables. Lẩu Mắm is a communal meal, often enjoyed with family or friends gathered around a steaming pot, dipping ingredients and savoring the complex flavors. Its aroma is distinctive, offering a genuine taste of Southern Vietnamese home cooking. What makes Lẩu Mắm stand out is its harmonious blend of salty, sweet, sour, and spicy notes. The broth, derived from fermented fish, carries depth and character, balanced by fresh herbs, vegetables like water spinach and eggplant, and lean proteins from seafood and fish. Eating Lẩu Mắm is a sensory experience—each bite delivers a burst of flavors and textures, making it a nutritious and satisfying choice. For those seeking authentic Vietnamese food, Lẩu Mắm represents the heart of the Delta’s food culture, perfect for sharing and celebrating Vietnam’s culinary diversity.

Diabetic-Friendly Weight Loss Vegan Adaptable

Allergens: fish, shellfish

Ingredients(for 1 medium bowl with assorted vegetables and seafood)

3 tablespoons Fermented fish paste (mắm cá linh or mắm cá sặc) (Mắm cá linh or mắm cá sặc are traditional Mekong Delta varieties)
200g Fish fillet (snakehead or catfish) (Boneless; use local river fish if available)
100g Shrimp (Peeled and deveined)
50g Pork belly (thinly sliced) (Optional for extra richness) - optional
1 small Eggplant (cà tím) (Sliced)
1 cup Water spinach (rau muống) (Cut into 5cm pieces)
4 pods Okra (Sliced)
1 cup Bean sprouts
2 Lemongrass stalks (Bruised and cut into halves)
1 Bird’s eye chili (Sliced, adjust to taste) - optional
2 cloves Garlic (Minced)
2 Shallots (Sliced)
1 tablespoon Fish sauce
100g Rice vermicelli (bún) (Cooked)
1/2 cup Fresh herbs (Vietnamese coriander, Thai basil) (To garnish)

Instructions

1
Prepare the broth by simmering fermented fish paste in 1 liter of water with lemongrass for about 10 minutes until the fish paste dissolves. Strain the broth to remove solids.
10 minutes
Use a fine mesh strainer for a clear, aromatic broth.
2
In a separate pan, sauté garlic and shallots until fragrant. Add to the strained broth to enhance aroma and depth.
3 minutes
Don't burn the garlic—gentle sautéing releases flavor.
3
Season the broth with fish sauce and bird’s eye chili (if using). Adjust saltiness to taste.
2 minutes
Taste as you go; Lẩu Mắm should be savory but not overpowering.
4
Prepare all vegetables: slice eggplant, okra, water spinach, and rinse bean sprouts. Arrange seafood, pork (if using), and vegetables on a platter.
5 minutes
Keep vegetables and proteins in separate sections for easy cooking at the table.

Why This Dish is Healthy

This Vietnamese hotpot is a healthy choice because it emphasizes fresh seafood and a variety of vegetables, making it naturally low in calories and rich in essential nutrients. The use of fermented fish paste not only adds deep flavor but also supplies beneficial probiotics for gut health. With customizable ingredients and minimal added fat, it’s perfect for health-conscious eaters seeking authentic Vietnamese flavors.

Lẩu Mắm is nutrient-rich, packed with lean proteins from fish and shrimp, and a wide array of vitamins and minerals from fresh vegetables like eggplant, okra, and water spinach. The herbs provide antioxidants, while the clear broth is low in saturated fat. The dish offers B vitamins, magnesium, potassium, and fiber, making it balanced and nourishing. Using minimal oil and choosing lean proteins helps keep the calorie count moderate.

Pro Tips

💡Tip 1: Use freshly made fermented fish paste for the most authentic flavor.
💡Tip 2: Prepare all ingredients in advance for a smooth hotpot experience.
💡Tip 3: Adjust chili and fish sauce to suit your spice and salt preferences.

Storage & Serving

Best enjoyed fresh. Leftover broth and cooked ingredients can be refrigerated in airtight containers for up to 2 days. Reheat gently and add fresh herbs before serving.

Best served: Lunch