Seafood

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 richer, creamier variation of Tom Yum seafood soup, incorporating coconut milk for a smoother texture and a slightly different flavor profile while retaining the signature spicy and sour kick. This is a popular regional adaptation.

Shrimp · Fish fillets (e.g., seabass) · Squid · Fish balls

A simplified and faster version of the classic Tom Yum seafood hot pot, using readily available paste and fewer fresh herbs, perfect for a weeknight meal without sacrificing too much authentic flavor.

Mixed seafood (shrimp, fish fillets, squid) · Tom Yum paste · Fish sauce · Lime juice

A vibrant and aromatic Thai hot pot soup brimming with fresh seafood, fragrant herbs, and a perfect balance of spicy, sour, and savory flavors. This classic version is the heart of Thai cuisine.

Shrimp · Mussels · Squid · Fish sauce

A creative twist on Thịt Đông, incorporating the sweetness of shrimp and the crisp texture of jicama for a lighter, more complex flavor profile.

Pork shoulder · Shrimp · Jicama · Wood ear mushrooms

A delightful variation of the classic soup, replacing pork with fresh shrimp for a lighter, sweeter flavor profile. This version offers a different texture and taste while maintaining the essence of the original dish.

Malabar spinach (rau ngót) · Fresh shrimp · Garlic · Fish sauce

A flavorful variation of taro root soup, enhanced with the sweetness of fresh shrimp and the refreshing aroma of dill. This version offers a delightful contrast in textures and a brighter flavor profile.

Taro root (khoai mỡ) · Peeled and deveined shrimp · Garlic · Fish sauce

A flavorful variation of winter melon soup where dried shrimp are used to create a deeper, more concentrated umami broth. This method offers a distinct savory profile compared to using fresh shrimp.

Chay squash (winter melon) · Dried shrimp · Garlic · Fish sauce

A quintessential Vietnamese home-style soup featuring sweet chay squash (winter melon) cooked with fresh, plump shrimp. The natural sweetness of the squash and the delicate flavor of the shrimp create a comforting and nourishing broth.

Chay squash (winter melon) · Fresh shrimp · Garlic · Fish sauce

A flavorful variation of Canh Cua, this version incorporates the savory depth of dried shrimp alongside the freshwater crab, adding another layer of umami to the classic jute and malabar spinach soup. This is a common addition in many Vietnamese households.

Freshwater crabs · Dried shrimp · Jute leaves (Rau đay) · Malabar spinach (Mồng tơi)

A regional variation of Canh Riêu Cua, this version incorporates snails (ốc) for an added layer of texture and oceanic flavor, complementing the crab and tomato base. It's a popular variation in certain parts of Vietnam.

Freshwater crab meat (ground) · Escargots (snails, pre-cooked and cleaned) · Annatto seeds (for color) · Tomatoes

A regional variation from Central Vietnam, this version incorporates turmeric for color and a subtle earthy flavor, along with fresh dill and scallions, offering a slightly different aromatic profile to the classic foil-grilled mackerel.

Mackerel fillets · Turmeric powder · Fresh dill · Scallions

A simplified version of the classic, this recipe focuses on quick preparation and core flavors. It uses fewer aromatics but still delivers a delicious, moist grilled mackerel experience perfect for a weeknight meal.

Mackerel fillets · Garlic powder · Red pepper flakes · Soy sauce

A classic Vietnamese dish featuring mackerel fillets marinated with aromatic herbs and spices, then grilled in foil to lock in moisture and flavor. This method results in tender, flaky fish infused with the essence of lemongrass, chili, and garlic.

Mackerel fillets · Lemongrass stalks · Garlic cloves · Fresh chili peppers

A variation of Cá Cơm Rim Lạc that focuses on a deeper, caramelized sweet and salty flavor profile. This version often omits peanuts or uses them sparingly to highlight the rich sauce.

Small anchovies (cá cơm) · Garlic · Shallots · Sugar

A simplified version of the classic dish, this recipe uses pre-fried anchovies and fewer aromatics for a faster preparation time, perfect for a weeknight meal.

Pre-fried small anchovies · Roasted peanuts · Garlic · Fish sauce

A classic Vietnamese dish featuring small anchovies stir-fried with peanuts in a savory and slightly sweet sauce. This traditional preparation emphasizes the natural flavors of the anchovies and the crunchy texture of the peanuts.

Small anchovies (cá cơm) · Roasted peanuts · Garlic · Shallots

A fragrant variation of Cá Kho Tiêu, this recipe incorporates the bright, citrusy aroma of lemongrass, adding a refreshing twist to the classic savory and peppery anchovy dish. It's a popular regional adaptation.

Small anchovies (cá cơm) · Fish sauce · Sugar · Black pepper (freshly ground)

A simplified version of the classic dish, this recipe uses fewer ingredients and a shorter cooking time, making it perfect for a weeknight meal. It retains the core flavors of savory anchovies and black pepper.

Small anchovies (cá cơm) · Fish sauce · Sugar · Black pepper (ground)

A classic Vietnamese comfort dish featuring small anchovies (cá cơm) slowly braised in a savory and slightly sweet sauce infused with pungent black pepper. This dish is a staple in Vietnamese households, often served with steamed rice.

Small anchovies (cá cơm) · Fish sauce · Sugar · Black pepper (freshly ground)