Seafood
Easy Vietnamese Fish Hot Pot Recipe for Family Dinners
Vietnamese fish hot pot, known locally as “Lau Mam” or “Lau Do Bien,” represents a vibrant and cherished tradition within Vietnam’s rich culinary landscape. This dish, a communal favorite, stands out for its harmonious blend of seafood, fresh vegetables, and a melody of spices, delivering a unique taste experience that is deeply rooted in Vietnamese culture.
Beyond its delicious flavors, the fish hot pot embodies the spirit of sharing and togetherness, making it much more than a meal—it’s an occasion for friends and family to gather and partake in a feast that is both satisfying and heartwarming. With its complex flavors and communal serving style, Vietnamese fish hot pot invites diners into a world where culinary artistry meets the warmth of human connection, offering a window into the soul of Vietnam’s gastronomic traditions.
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Ingredients
Lau Mam features a diverse combination of ingredients that each contribute their own flavors and textures:
- Seafood: A variety of seafood is used, including shrimp, squid, fish, clams, crab, and mussels. This provides a briny, oceanic taste.
- Vegetables: Lau Mam usually contains bok choy, morning glory, lettuce, bean sprouts, celery, and other greens. This adds freshness and crunch.
- Herbs and Spices: Ingredients like lemongrass, garlic, shallots, and chili peppers add aromatic qualities. Galangal, turmeric, and kaffir lime leaves provide unique flavors.
- Coconut milk: Rich, creamy coconut milk gives Lau Mam a sweet, fatty mouthfeel.
- Salty accents: Fish sauce, salted shrimp paste, and fermented anchovy essence supply salty umami notes.
This symphony of ingredients combines to create a hot pot with incredible depth and complexity.
Preparation and Cooking Tips
Perfecting Lau Mam requires care and technique when cooking the broth. Here are some key tips:
- Create a greasy, sweet-smelling base: This is achieved by sautéing salted fish in oil to extract its essence. The fish oils contribute a distinctive aroma.
- Layer flavors with coconut milk: Once the salted fish base is ready, add coconut milk and simmer. The milk’s natural sweetness balances the saltiness.
- Infuse chili and herbs: Next, bloom dried red chilies and herbs like citronella and ginger in the hot broth to release their oils and fragrances.
- Adjust seasoning: Taste and adjust, adding fish sauce, salt, and sugar until the optimal balance of flavors is reached. The broth should taste distinctly fatty, salty, and sweet.
When it comes to the other ingredients:
- Parboil vegetables: Briefly blanch bok choy, morning glory, and spinach to cook while retaining crunch. Shock in ice water.
- Prepare proteins: Lightly season seafood, fish balls, and meat with salt, pepper, and cornstarch.
- Cook in batches: Gradually add proteins and vegetables to the simmering broth in batches according to cooking time.
- Avoid overcooking: Carefully monitor ingredients and use tongs to remove them as soon as they are cooked. Overcooking makes them rubbery.
Following these tips will allow you to achieve the perfect Lau Mam, with all ingredients cooked to perfection.
Cultural Significance and Variations
As a quintessential Vietnamese dish, Lau Mam holds deep cultural significance. It likely originated centuries ago in small fishing villages, where it used local seafood and vegetables. The dish was communally prepared and eaten to celebrate festivals, rituals, and bring people together.
Today, Lau Mam remains an important part of Vietnamese food culture. It is still commonly served at major holidays like Tet (Lunar New Year). The dish reflects core values of community, generosity, and harmony. Lau Mam is all about gathering with friends and family to share a meal.
While the essential elements remain consistent, Lau Mam does have regional variations across Vietnam:
- Northern: More emphasis on dill, black pepper, and shrimp paste. Broth tends to be lighter.
- Central: Spicier with more chilies. Often contains pineapple, jackfruit, and sour starfruit.
- Southern: Sweeter and richer broth using coconut milk. More seafood like crab and squid.
Yet no matter where it’s prepared, Lau Mam always brings people together through its diverse medley of ingredients and flavors.
Serving and Consumption
Lau Mam is meant to be a communal eating experience. It is served family-style in a large pot placed on a burner at the dining table.
The broth is ladled into individual bowls along with proteins and parboiled vegetables. A key accompaniment is rice vermicelli noodles, which soak up the rich broth.
Diners customize their bowls with additional ingredients like herbs, chilies, lime, and bean sprouts. They continue cooking items directly in the broth at their table. There is a harmonious melding of flavors as ingredients cook in the multifaceted broth.
Etiquette dictates always cooking gently to avoid splashing others, and only taking as much food as one can finish. It is polite to let elders and guests serve themselves first. Conversation flows freely, strengthening social bonds.
Customization Options
One advantage of Lau Mam is how diners can adjust and customize it to their preferences:
- Vegetarian: Mushrooms, tofu, jackfruit, and veggie protein provide meatless options.
- Vegan: Use mushroom broth instead of coconut milk.
- Spice level: Add chili, pepper, and chili oil to taste.
- Low salt: Omit or reduce fish sauce and salty condiments.
- Food allergies: Substitute ingredients like rice noodles for wheat noodles.
Conclusion: Vietnamese Fish Hot Pot
Vietnamese Lau Mam represents so much more than just a tasty dish – it embodies the very essence of Vietnamese cuisine and culture. It harmoniously blends sweet, salty, spicy, crunchy, and tender in one bowl. The communal nature of preparing and enjoying Lau Mam brings people together to celebrate life’s moments. This iconic hot pot encapsulates the richness of Vietnamese cooking traditions that have been passed down through generations.
Ingredients
- Broth:
- 6 cups chicken or vegetable broth
- 2-3 tablespoons fish sauce
- 1 tablespoon sugar
- 1 stalk lemongrass, white part only, bruised (optional)
- 1 knob ginger, peeled and sliced (optional)
- 1 small onion, sliced (optional)
- 1 carrot, peeled and sliced (optional)
- 1 red chili pepper, sliced (optional, adjust for spice level)
- Fish and Protein:
- 1 pound firm-fleshed white fish fillets (cut into bite-sized pieces), such as cod, barramundi, or catfish
- ½ pound shrimp, peeled and deveined (optional)
- ½ pound mussels or clams, cleaned (optional)
- Vegetables and Herbs:
- ½ cup sliced mushrooms (optional)
- ½ cup cherry tomatoes
- 1 bunch baby bok choy, separated (or other leafy greens)
- 1 bunch fresh bean sprouts
- Fresh herbs (cilantro, Thai basil, mint), chopped (for garnish)
- Other:
- Lime wedges (for garnish)
- Sriracha or chili sauce (optional, for dipping)
- Vermicelli noodles (optional, for serving)
Instructions
- Prepare the Broth:
- In a large pot, bring the chicken or vegetable broth to a simmer. Add the fish sauce, sugar, lemongrass (if using), ginger (if using), onion (if using), carrot (if using), and chili pepper (if using).
- Let the broth simmer for 10-15 minutes to allow the flavors to meld. Taste and adjust seasonings with additional fish sauce or sugar as desired.
- Prepare the Fish and Protein (optional):
- If using shrimp, mussels, or clams, clean and prepare them according to their specific needs.
- Cut the fish fillets into bite-sized pieces.
- Prepare the Vegetables and Herbs:
- Wash and slice the mushrooms (if using), cherry tomatoes, and baby bok choy (or other leafy greens).
- Assemble the Hot Pot:
- Set the pot of simmering broth in the center of the table on a hot plate or heat source suitable for hot pot cooking.
- Arrange the raw fish, shrimp, mussels/clams (if using), and vegetables on a platter or individual plates for dipping.
- Place bowls and serving utensils around the pot for each guest.
- If using vermicelli noodles, cook them according to package instructions and serve alongside the hot pot.
- Cooking and Enjoying:
- Each guest can cook their desired ingredients in the simmering broth using chopsticks or a slotted spoon.
- Once cooked through, enjoy the fish, seafood, and vegetables with the broth.
- Garnish with fresh herbs (cilantro, Thai basil, mint), a squeeze of lime juice, and sriracha or chili sauce (optional) for an extra flavor boost.
Notes
- Hot Pot Safety: Be cautious with the hot broth and use utensils to prevent burns.
- Customizable: Feel free to experiment with different types of fish, seafood, and vegetables.
- Leftovers: Leftover broth can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently and add fresh ingredients for another hot pot session. Leftover cooked fish and seafood should be stored separately and consumed within 1-2 days.
Nutrition Facts
Vietnamese Fish Hot Pot Recipe
Serves: 4-6 servings
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Amount Per Serving: 1 bowl
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|---|---|---|
| Calories | 350-500 | |
| % Daily Value* | ||
| Total Fat 10-20 grams | 15.4% | |
| Saturated Fat 2-4 grams | 10% | |
| Trans Fat 0 grams | ||
| Cholesterol 150-250mg | 50% | |
| Sodium 600-800mg | 25% | |
| Total Carbohydrate 15-25 grams | 5% | |
| Dietary Fiber 3-5 grams | 12% | |
| Sugars 5-10 grams | ||
| Protein 30-40 grams | ||
| Vitamin A Trace amounts | Vitamin C 15-20mg | |
| Calcium 70-100mg | Iron 4-6mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me