Entree: Vietnam – Southern Vietnam – Lẩu Mắm (Fermented fish hotpot with mixed seafood, pork, vegetables, and fragrant herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Total 1 hr 25 min

Ingredients

- 8 cups (1.9 L) water or low-sodium chicken/pork stock
- 2 lb (900 g) pork neck bones or pork ribs
- 3 tbsp (45 ml) fermented fish paste (mắm) — Southern-style
- 1 tbsp (15 ml) fish sauce
- 2 tbsp (30 ml) tamarind concentrate or 3 tbsp (45 ml) tamarind water
- 1 tbsp (15 ml) vegetable oil
- 4 shallots, thinly sliced
- 4 cloves garlic, minced
- 2 stalks lemongrass, white parts only, bruised and sliced
- 1 small pineapple, peeled and diced, about 1 cup (150 g)
- 8 oz (225 g) shrimp, peeled and deveined (about 12–16 medium)
- 10 oz (285 g) firm white fish fillet (catfish or snakehead), cut into 1½-inch pieces
- 8 oz (225 g) pork belly, sliced thinly
- 8 oz (225 g) eggplant, cut into bite-size pieces
- 8 oz (225 g) water spinach (rau muống) or morning glory
- 6 oz (175 g) okra, trimmed
- 8 oz (225 g) bean sprouts
- 8 oz (225 g) rice vermicelli or steamed jasmine rice, cooked (optional)
- 2–3 Thai bird chiles, sliced (adjust to taste)
- 1 cup (15 g) fresh Vietnamese coriander (rau răm), cilantro, and Thai basil mix (herb platter) — no measurement required
- Lime wedges for serving — no measurement required

Instructions

1. Make the stock: In a large pot, combine water or stock and pork bones. Bring to a boil, skim foam, then reduce to a simmer and cook 45–60 minutes to extract flavor. Strain and return clear broth to the pot.
2. Build the mắm base: In a small skillet, heat oil over medium heat. Sauté shallots and garlic until fragrant and lightly browned, about 3–4 minutes. Add fermented fish paste and cook 1–2 minutes to bloom the flavors. Add lemongrass and pineapple and sauté another minute.
3. Combine and season: Add the sautéed mắm mixture to the strained broth. Stir in fish sauce and tamarind concentrate. Taste and adjust: the broth should be boldly savory, slightly salty, and tangy; add a little sugar if excessively sour.
4. Simmer proteins: Bring broth to a gentle boil. Add pork belly slices and simmer 5 minutes, then add fish pieces and shrimp. Cook until shrimp are opaque and fish is cooked through, about 3–5 minutes more.
5. Add vegetables: Add eggplant and okra and simmer 3–4 minutes until just tender. Place water spinach and bean sprouts on the table raw to add directly to the pot at the table, or blanch briefly in the pot to preference.
6. Serve communal hotpot: Transfer simmering pot to a portable burner at the table if available. Arrange herbs, chiles, lime wedges, and cooked rice or vermicelli on plates. Diners add herbs and vegetables to the pot and scoop cooked meats, seafood, and broth into bowls; squeeze lime and add fresh herbs to taste.
7. Finish: Maintain gentle simmer while eating and add small amounts of hot water or stock if broth reduces. Adjust seasoning with additional mắm or fish sauce at the end if desired.