Lẩu mắm Châu Đốc

Lẩu mắm Châu Đốc is a traditional hot pot dish originating from Châu Đốc. The broth for this hot pot is made from fermented pastes such as mam sac, mam linh, and mam tren, all of them usually sweet and salty. Mam sac is an aromatic base for the hot pot, made by fermenting ca sac fish with various ingredients such as pineapple, rice wine, lemongrass, salt, and starfruit. Mam tren is used to thicken the broth and provide a sweet, salty, and savory flavor. Mam linh finishes the broth off with its tart and buttery flavors. Apart from these three, there can be additional mams in the broth, depending on the cook. What is later added to the broth is a huge amount of Mekong’s ingredients such as squid, shrimp, eel, anchovies, herbs, flowers, vegetables, and freshwater fish so you can truly taste the whole Mekong Delta in one bowl.