Fermented-fish dining: lẩu mắm and mắm chưng

Two Delta dishes built on fermented fish and cooked the slow way: lẩu mắm, a hotpot, and mắm chưng, steamed with egg yolk and pork belly.

Cooking over a wood fire in the outdoor kitchen.
Cooking over a wood fire in the outdoor kitchen.

Both dishes are centuries old, and neither is quick: the hotpot is simmered, the mắm chưng steamed. They are what the Delta’s slow-cooking tradition is best known for.

What is included

  • Lẩu mắm: a fermented-fish hotpot simmered with lemongrass and fresh river fish, brought to the table with a bouquet of water vegetables and edible river blossoms.
  • Mắm chưng: steamed fermented fish with egg yolk and pork belly.
A tray of clay pot stew, meatball soup, vegetables and fruit, from above.
A tray of clay pot stew, meatball soup, vegetables and fruit, from above.
Three people slicing vegetables into a basin beside an outdoor tap.
Three people slicing vegetables into a basin beside an outdoor tap.
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Wooden bungalows and the garden bridge lit up at night