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Lẩu Mắm – Fermented Fish Hot Pot
Lẩu Mắm is a traditional Vietnamese hot pot that gets its unique depth and savoriness from fermented fish.
Lẩu Mắm – Fermented Fish Hot Pot
Laura Chen
4
30 minutes
60 minutes
300
Vietnamese
Main dish
Lẩu Mắm is a Vietnamese hot pot with a broth of fermented fish. In it you cook pork belly, squid, shrimp, tofu and vegetables. The broth is salty and tastes strongly of fish, and you serve it with noodles or rice.
Ingredients
- 200 g fermented fish
- 200 g squid, cleaned and cut into rings
- 200 g shrimp, peeled and deveined
- 300 g pork belly, thinly sliced
- 200 g okra, halved
- 1 bunch water spinach, washed and cut into pieces
- 200 g tofu, cubed
- 4 shallots, finely chopped
- 4 garlic cloves, finely chopped
- 2 red chilies, cut into rings
- 1 liter fish stock
- 2 tbsp fish sauce
- Fresh cilantro for garnish
- Noodles or rice to serve
Instructions
- 1. Rinse the fermented fish in a pot with a little water and set aside.
- 2. Bring the fish stock to a boil in a large pot.
- 3. Add the shallots, garlic and chilies and simmer for 5 minutes.
- 4. Add the pork belly, squid, shrimp and fermented fish and cook for 15 minutes.
- 5. Add the okra, water spinach and tofu and cook for another 10 minutes, until the vegetables are tender.
- 6. Season with fish sauce.
- 7. Serve the hot pot on a portable burner so everyone can put noodles or rice in their bowl and ladle the soup over it.
- 8. Garnish with fresh cilantro and serve hot.
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