Hot Pot

A regional variation of Lẩu Mắm from the Mekong Delta, often featuring a richer broth with coconut milk and a wider array of freshwater ingredients and herbs characteristic of the region.

Fermented fish paste (mắm cá lóc or mắm sặc) · Coconut milk · River fish fillets (e.g., basa, tilapia) · Prawns

A simplified version of Lẩu Mắm, using pre-made fermented fish paste concentrate and fewer ingredients for a quicker preparation without sacrificing too much authentic flavor.

Concentrated fermented fish paste (mắm nêm) · Beef sirloin, thinly sliced · Fish balls · Enoki mushrooms

A rich and complex hot pot featuring a broth made from fermented fish paste, simmered with a variety of meats, seafood, and fresh vegetables. This is the quintessential Lẩu Mắm experience.

Fermented fish paste (mắm cá lóc or mắm sặc) · Pork belly · Shrimp · Squid

A creative twist on the traditional Lẩu Gà Ớt Hiểm, incorporating creamy coconut milk into the broth for a richer, slightly sweeter, and less intensely spicy flavor profile, balanced by the heat of bird's eye chilies.

Chicken thighs, bone-in · Bird's eye chilies · Lemongrass stalks · Ginger

A simplified version of the classic Lẩu Gà Ớt Hiểm, using pre-cut chicken and fewer aromatics for a faster preparation without sacrificing the signature spicy and savory flavors.

Chicken breast or thigh, pre-cut · Bird's eye chilies · Lemongrass, pre-sliced or paste · Garlic, minced

A classic Vietnamese spicy chicken hot pot featuring tender chicken, aromatic herbs, and a fiery kick from bird's eye chilies, served with a variety of fresh vegetables and noodles.

Chicken (whole or cut into pieces) · Bird's eye chilies · Lemongrass stalks · Ginger

A flavorful variation of Lẩu Gà Lá É that emphasizes a variety of mushrooms, adding depth and earthy notes to the classic chicken and perilla leaf broth. This version is ideal for mushroom lovers.

Chicken thighs, bone-in, cut into pieces · Lá é (Vietnamese perilla leaves) · Assorted mushrooms (shiitake, oyster, king oyster, enoki) · Lemongrass, bruised and cut into sections

A simplified version of the classic Lẩu Gà Lá É, this recipe focuses on speed and ease without sacrificing the core flavors. It uses pre-cut chicken and fewer aromatics for a quicker weeknight meal.

Boneless chicken thighs, cut into bite-sized pieces · Lá é (Vietnamese perilla leaves) · Chicken broth (low sodium) · Ginger, thinly sliced

A classic and aromatic Vietnamese hot pot featuring tender chicken pieces simmered in a fragrant broth infused with the distinctive herbal notes of lá é (perilla leaves). This dish is a communal dining experience, perfect for gatherings.

Chicken thighs, bone-in, cut into pieces · Lá é (Vietnamese perilla leaves) · Lemongrass, bruised and cut into sections · Ginger, sliced

A refreshing and tangy variation of Lẩu Bò where thinly sliced beef is quickly cooked in a fragrant broth infused with vinegar and coconut water. This method results in tender beef with a bright, slightly sweet and sour flavor profile. It's typically served with rice paper, fresh herbs, and dipping sauces.

Thinly sliced beef (sirloin or tenderloin) · Rice vinegar · Coconut water · Lemongrass stalks

A flavorful variation of Lẩu Bò focusing on the rich texture and taste of beef brisket (nạm) and cartilage (gầu). The broth is enhanced by the collagen from the cartilage, creating a slightly thicker and more unctuous soup base. Served with similar fresh accompaniments.

Beef brisket with some fat and cartilage · Beef shank or bones · Lemongrass stalks · Ginger

A classic and aromatic Vietnamese beef hot pot featuring a rich, savory broth simmered with lemongrass, ginger, star anise, and cinnamon. Served with thinly sliced beef, various fresh vegetables, herbs, and noodles, it's a communal and interactive dining experience.

Beef brisket or flank steak · Beef bones (for broth) · Lemongrass stalks · Ginger

A creative twist on Bò Nhúng Mẻ, where the cooked beef and accompanying herbs and noodles are rolled in rice paper wrappers, similar to fresh spring rolls, for a delightful textural experience.

Beef sirloin or flank steak · Fermented rice (cơm mẻ) · Lemongrass stalks · Garlic cloves

A simplified version of Bò Nhúng Mẻ, using readily available ingredients to achieve a similar tangy and savory flavor profile with less preparation time.

Beef sirloin or flank steak · Rice vinegar · Lemongrass stalks · Garlic cloves

A classic Vietnamese hot pot where thinly sliced beef is quickly cooked in a tangy, fermented rice broth. Served with a variety of fresh herbs, vegetables, and rice noodles.

Beef sirloin or flank steak · Fermented rice (cơm mẻ) · Lemongrass stalks · Garlic cloves

A creative variation of Bò Nhúng Giấm that incorporates the subtle sweetness and aroma of coconut water into the vinegar broth, creating a more complex and rounded flavor profile.

Beef sirloin · Rice vinegar · Coconut water · Lemongrass stalks

A classic Vietnamese dish where thinly sliced beef is quickly cooked in a fragrant, tangy vinegar broth. Served with a variety of fresh herbs, vegetables, and rice noodles, it's a communal and interactive dining experience.

Beef sirloin or flank steak · Rice vinegar · Water · Lemongrass stalks