Lau Mam – Vietnamese Fermented Fish Hot Pot
6-8 Serves
0:45
1:00
Advanced - Give it a go!
If you're looking to explore one of Vietnam's most unique noodle soups, Bún Mắm is a dish that delivers incredible depth of flavour. Traditionally served as a noodle soup, I've transformed it into an interactive Vietnamese hot pot, where everyone can cook fresh seafood, vegetables and Glacier 51 Toothfish at the table before enjoying the fragrant broth over thick rice vermicelli noodles.
The soul of Bún Mắm is its deeply savoury broth. By combining Glacier 51 Toothfish heads with two varieties of fermented fish, mắm cá linh and mắm cá sặc, the broth develops beautifully layered umami flavours. The natural sweetness and gelatin-rich texture of Glacier 51 Toothfish compliments the intensity of the fermented fish, creating a broth that's rich, complex and incredibly moreish. Fresh lemongrass and pineapple finish the broth with brightness and acidity, bringing perfect balance to every bowl.
Bún Mắm originates from Vietnam's Mekong Delta, where an abundance of rivers, canals and fisheries has shaped the local cuisine for generations. Fermented fish has long been a staple ingredient throughout the region, traditionally used to preserve the catch while creating the bold flavours that define many southern Vietnamese dishes. Bún Mắm celebrates this heritage, combining freshwater traditions with fresh seafood to create one of Vietnam's most distinctive noodle soups.
I'll be honest, I didn't always enjoy Bún Mắm. Growing up, I much preferred Bún Bò Huế, finding the fermented flavour of Bún Mắm a little too intense. It's definitely a dish for those who appreciate anchovies, fish sauce and bold umami flavours. But over the years my palate has changed, and today it's become one of the noodle soups I crave most. Once you understand the balance of sweetness, acidity and fermented richness, it's hard not to appreciate just how special this dish is.
For the best flavour, use both mắm cá linh and mắm cá sặc when simmering the broth. Each contributes a different layer of fermented complexity, resulting in a broth that's far more balanced than using a single variety alone.
Glacier 51 Toothfish is the perfect seafood for this recipe. Its naturally sweet flesh, rich collagen and delicate flavour soften the fermented fish while adding incredible body to the broth.
Finally, don't skip the lemongrass and pineapple. They're essential for lifting the broth, cutting through the rich umami and creating the signature balance that makes Bún Mắm so memorable.
If you're ready to experience one of Vietnam's boldest and most rewarding noodle soups, grab some Glacier 51 Toothfish heads and give this Bún Mắm Hot Pot a try. Rich, aromatic and packed with seafood flavour, it's a dish that showcases just how exciting Vietnamese regional cuisine can be.
Ingredients:
Fish Broth:
2kg Glacier 51 Toothfish heads
½ pineapple cut into large slices
3 Thai shallots or 1 brown onion
4 lemongrass stalks, cut into 5-6 cm lengths and lightly crushed
1 tablespoon sea salt
3L water
Fermented fish broth:
200g fermented fish (mam ca linh or mam ca sac)
200g mam ca linh
2 lemongrass stalks, cut into 5-6 cm lengths and lightly crushed
1L coconut water
1L water
Other:
1 Thai shallot
3 cloves garlic
2 birds eye chillis
2 tablespoons minced lemongrass
½ pineapple cut into small chunks.
1 teaspoon anchovy salt or 3 tablespoons fish sauce
2 tablespoons sugar
½ teaspoon MSG (optional)
To serve:
Glacier 51 toothfish wings
1 medium Squid, cut into 3-4cm pieces
500g whole raw prawns
400g thin pork belly slices (fresh/frozen)
1 medium bittermelon, halved and 1cm slices
2 long eggplants, cut into 4-5cm chunks
1 bunch (300g) kang kong (water spinach), cut into 4-5cm lengths
1 bunch (100g) Bittergreens Rau dang (optional)
1 bunch (200g) Chinese chives, cut into 4-5cm lengths
500g dried thick rice vermicelli noodles, boiled
Dipping sauce (optional):
6 tablespoon premium fish sauce
2 chillies, sliced
Special equipment:
Portable induction/gas cooktop
Small hot pot strainers
Method:
How to make fish broth:
1. Wash and remove any scales from toothfish heads. Separate the toothfish wings/collars from the head and set aside.
2. In a large stock pot, blanch tooth fish heads in hot water for 2 minutes to remove any impurities then strain and discard water.
3. With a small pairing knife and your fingers remove the toothfish meat from the cheeks and set aside.
4. In the same pot, return toothfish heads and add large pineapple slices, 3 Thai shallots, 3 lemongrass stalks, 1 tablespoon sea salt and 3.5L water and bring to the boil then simmer for 30 minutes, then strain well and set aside.
How to make fermented fish broth:
1. In a medium pot, add all fermented fish broth ingredients and bring to the boil then simmer for 10-15 minutes or until fish has disintegrated or broken down, every 5 minutes remove any impurities that float to the top.
2. Strain fermented fish broth well with a fine sieve then set aside.
How to make Bun mam broth:
1. In a medium stock pot, combine the strained fish broth and the fermented fish broth and bring to the boil, then simmer.
2. In the mean time in a small pan, add oil and saute shallots, garlic, chilli and lemongrass until slightly golden and fragrant then add to the simmering broth.
3. Add pineapples, season with anchovy salt, sugar and MSG then simmer for 5 minutes.
How to serve Bun Mam Hot pot:
1. Place bun mam broth on portable cooktop and bring to the boil then leave on a gentle simmer.
2. Surround the pot with the Glacier 51 toothfish wings/collar and cheek meat, along with the remaining hot pot ingredients.
3. Add toothfish wings/collars into broth and cook for 8-10 minutes or until cooked through.
4. Add remaining protein and vegetables in small batches, cook and enjoy immediately.
5. To enjoy the noodles, add the boiled noodles into a small bowl and ladle over some of the bun mam broth.
6. Optional dipping sauce: Fish sauce with sliced fresh chilli.
