Fermented fish hot pot (lẩu mắm châu đốc) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Vietnam Region / Locale: Châu đốc Servings: Serves 4
Vietnam Region / Locale: Châu đốc Servings: Serves 4Fermented Fish Hot Pot, also known as Lẩu Mắm Châu Đốc, is a traditional Vietnamese dish hailing from the region of Châu Đốc in the Mekong Delta. This aromatic and flavorful hot pot is known for its unique use of fermented fish, which imparts a rich umami flavor, balanced by fresh herbs, vegetables, and a hint of spice. Historically, it is a dish that embodies the resourceful and communal cooking style of the local people, often enjoyed during family gatherings and celebrations.
Ingredients
- Fermented fish paste (mắm cá) – 200 g / 7 oz
- Pork belly – 300 g / 10.5 oz
- Shrimp – 200 g / 7 oz
- Catfish fillets – 300 g / 10.5 oz
- Eggplant – 200 g / 7 oz, sliced
- Water spinach – 200 g / 7 oz
- Napa cabbage – 200 g / 7 oz
- Lemongrass – 4 stalks, bruised and chopped
- Garlic – 4 cloves, minced
- Bird’s eye chili – 2, chopped
- Fish sauce – 2 tablespoons
- Palm sugar – 1 tablespoon
- Rice noodles – 250 g / 8.8 oz
- Water – 1.5 liters / 50.7 oz
Instructions
- In a large pot, bring water to a simmer. Add lemongrass, garlic, and bird’s eye chili. Cook for 5 minutes.
- Stir in the fermented fish paste and cook until dissolved.
- Add palm sugar and fish sauce, adjusting to taste.
- Add pork belly and catfish fillets, simmering until meats are tender, about 15 minutes.
- Introduce shrimp, eggplant, water spinach, and Napa cabbage, cooking until vegetables are just tender.
- Serve hot with rice noodles on the side.
Substitutions
- Fermented fish paste (mắm cá) -> Anchovy or soy sauce for a less intense flavor
- Pork belly -> Tofu for a vegetarian option
- Catfish fillets -> Tilapia or any firm white fish
Enhancements in the Next Evolution
- Consider adding fresh herbs like Vietnamese coriander for enhanced aroma.
- Incorporate marinating the pork belly in fish sauce and garlic for added depth of flavor.
- Try using a mix of seafood like squid for a more diverse seafood profile.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
