Lẩu mắm miền Tây

History and Regional Versions

The predecessor of Lẩu mắm miền Tây** was Num banhchok, which used prahok fermented fish paste from the Khmer people. When the Vietnamese settled in the Mekong Delta, they modified it by using local freshwater fish pastes, especially those made from gourami and mud fish, to create a milder sweetness and aroma that better suited their taste, and called it bún nước lèo or bún mắm. Over time, the dish continued to evolve into a hotpot, incorporating elements of Chinese cuisine (eaten hot at the table, with a variety of meats and seafood).

What sets this type of hot pot apart from all other Asian hot pots is undoubtedly the fish paste (mắm), but it’s also worth mentioning the variety of tropical vegetables served alongside, including aquatic plants (water lily (bông súng), yellow velvet leaf (kèo nèo), water mimosa (rau nhút)…), tropical flowers (Egyptian riverhemp flower (bông điên điển), vegetable hummingbird flower (bông so đũa), and pumpkin flower (bông bí)…), garden vegetables (mustard greens, bitter greens (rau đắng), eggplant (cà tím), and various herbs…).

Thìa Gỗ’s Lẩu mắm miền Tây is refined to retain the core flavors of the Mekong Delta but omits the traditional roasted pork to cater to diners on a pork-free diet. The fish paste broth is simmered and filtered to reduce its strong, pungent smell while still preserving its rich, sweet flavor, served with vegetables and seafood such as shrimp, squid, basa fish, clams, and beef.

How to Prepare

First, the chef dissolves the fermented mud fish paste in boiling water until the fish meat separates from the bones. This mixture is then filtered through a sieve several times to obtain the clear fish paste liquid, completely removing any small bones. Next, finely chopped lemongrass, garlic, and shallots are sautéed in a pot, then the fish paste liquid and beef bone broth are added and brought to a boil. A little coconut water is added to balance the characteristic salty taste, then crushed lemongrass stalks and sliced ​​eggplant are added to absorb the fish paste aroma and thicken the broth.

How to Eat

The hot pot is placed on a hot stove in the middle of the table, simmering vigorously. Diners add basa fish, shrimp, squid, clam and beef to the pot and cook until tender. Next, they pick up various raw vegetables and dip them into the boiling broth until they are just cooked but still retain their crispness. They then place some fresh rice vermicelli in a bowl, add the meat, seafood, and vegetables, pour in the rich broth, and dip in pure fish sauce with a few slices of chili peppers.