The Mekong Delta is blessed by nature with abundant fish and shrimp resources, and lush, fruit-laden trees. From these resources, fermented fish pastes were created, becoming an indispensable part of the local culinary culture.
Fish sauce hotpot – a simple, rustic name, perhaps even considered "picky" – but once you're gathered around a steaming pot, gently dipping each vegetable, picking up a piece of fish or meat and putting it in your mouth, that rich flavor will quietly linger in your memory, becoming an unforgettable experience.
Cooking fish sauce hot pot isn't overly complicated, but what makes it special lies in the heart and skill of the cook. First, they choose a special type of fish sauce from the Mekong Delta, such as snakehead fish sauce or catfish sauce, cook it thoroughly with water, then strain it through a sieve to extract the rich, flavorful liquid.
Next comes the seasoning process. Chopped lemongrass, crushed chili peppers, and a little fried garlic are added to enhance the aroma. Fresh coconut water is added to create a naturally sweet flavor.
Sometimes, the locals skillfully add a little sugar and tamarind juice to balance the sour, spicy, salty, and sweet flavors. The broth begins to simmer, spreading a rustic yet captivating aroma – both simple and reminiscent of something very familiar, very much in the spirit of the Mekong Delta.
The ingredients served with fermented fish hotpot are incredibly diverse. There's basa fish, snakehead fish, tiger prawns, fresh squid, pork belly... Some places even add fish cakes, clams, or fried tofu to enhance the appeal. But the most special and indispensable element is the variety of vegetables.
It's a mix of vibrant yellow water hyacinth flowers, crisp water lily blossoms, tender young water spinach, shredded morning glory, water hyacinth stems, thinly sliced banana blossoms… All are washed clean, neatly arranged on a plate, waiting to be added to the bubbling hot pot, then blended with the fish sauce to create an unforgettable culinary experience.
Eating fish sauce hotpot shouldn't be rushed. It requires sitting together, slowly dipping each chopstickful of vegetables, picking up each slice of fish, then gently dipping it into the chili fish sauce or tamarind fish sauce, bringing it to your mouth, and leisurely savoring each layer of flavor. It's the rich, distinctive taste of the fish sauce, the wholesome sweetness of fresh shrimp and fish, mixed with the refreshing coolness of the vegetables – all blended together, as if gathering the love of the countryside and the warmth of people into a single, heartwarming meal.
I still vividly remember that rainy afternoon, when I was a ten-year-old child, the first time my mother took me to Cai Rang - Can Tho to visit my grandmother. My grandmother treated the whole family to a pot of flavorful fish sauce hotpot, a taste of the Mekong Delta.
Grandma sat by the fire, her hair a silvery white, her hands nimbly picking vegetables – bright yellow Sesbania grandiflora flowers, vibrant green water spinach, banana blossoms thinly sliced into pristine white strips… I helped Grandma and Mom wash the snakehead fish, and Grandma patiently taught me how to lightly score the fish's back with a knife so that it wouldn't have a fishy smell when cooked.
Every movement of my grandmother was slow and careful, as if she were pouring her heart into the hot pot, so that the dish would not only be fragrant but also filled with warmth and affection. The small kitchen on the porch was filled with the pungent aroma of fish sauce, mixed with the spicy scent of lemongrass and chili, making my eyes sting, but my heart felt strangely warm.
My grandmother has now passed away, but whenever I enjoy a pot of fish sauce hotpot, I seem to hear her gentle laughter, see her image in the old kitchen, and feel the warmth of my childhood days in the swirling smoke.
The flavors that day weren't just fish sauce, fish, or wild vegetables – they were also the taste of overflowing love. And so, in my heart, whenever I think of my maternal hometown in the Mekong Delta, the rich aroma of the fish sauce hotpot comes flooding back, filling my memories.
Fermented fish hotpot from the Mekong Delta has now become a familiar, popular, and beloved dish throughout the country. Especially in Tay Ninh – one of the provinces and cities nổi with a rich culinary tradition – you will find countless delicious fermented fish hotpot restaurants.
One of the popular choices for diners is Cam Tu Fish Sauce Hot Pot, located on Nguyen Tri Phuong Street in Hoa Thanh town. The restaurant is famous for its diverse range of fish sauce hot pots, allowing diners to choose between fish or meat hot pot according to their preference.
Besides that, Lau Mam 98 at 130 Chanh Mon A Street, Ward 1, Quarter IV, Tay Ninh City, is also an ideal place. The restaurant has a clean, airy, and modern space; the menu is diverse, including fish sauce hotpot, catfish hotpot, crab and seafood hotpot, snakehead fish and bitter melon hotpot, seafood hotpot… offering many attractive choices.
Additionally, Cô Ba's Fish Sauce Hot Pot restaurant at 98 Nguyen Chi Thanh Street, Ward 3, Tay Ninh City is also highly regarded for its rich fish sauce hot pot flavor and diverse and abundant fresh vegetables.
The Southwestern region of Vietnam is not only known for its beautiful scenery and kind people, but also for its rich, flavorful, and profound culinary culture. Fish sauce hotpot is not just a dish; it's the very essence of the South, the rustic soul of the countryside, blended into every drop of fish sauce and every warm, heartfelt laugh. It captivates countless diners every time they taste the flavor of Western-style fish sauce hotpot.
Mai Thao
Source: https://baotayninh.vn/dam-da-lau-mam-mien-tay-a191909.html
![[Photo] Prime Minister Pham Minh Chinh inspects the readiness of personnel to ensure order, safety, and security.](https://vphoto.vietnam.vn/thumb/1200x675/vietnam/resource/IMAGE/2026/02/16/1771254005385_ndo_br_dsc-3981-jpg.webp)
Comment (0)