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lẩu mắm
/lə̀w mɐ́m/
fermented fish hotpot
Tối nay cả nhà mình ăn lẩu mắm nhé!
Let's have fermented fish hotpot tonight!
informal
A Vietnamese hotpot dish made with a broth fermented from fish, typically including herbs, vegetables, and various meats or seafood.
Lẩu mắm thường được nấu với cá, tôm, và rau thơm.
Fermented fish hotpot is usually cooked with fish, shrimp, and herbs.
Mùi vị của lẩu mắm rất đặc trưng, hơi nồng nhưng ngon.
The flavor of fermented fish hotpot is very distinctive, slightly pungent but delicious.
The broth is made by fermenting fish with salt and sometimes rice, creating a unique umami-rich flavor. It is a regional specialty, particularly popular in southern Vietnam.
Collocations
ăn lẩu mắmto eat fermented fish hotpotnấu lẩu mắmto cook fermented fish hotpotlẩu mắm cáfish fermented hotpotlẩu mắm tômshrimp fermented hotpot
Synonyms
Related Phrases
Pro Tip
Regional Variations
Lẩu mắm is especially popular in southern Vietnam, where fermented fish sauce is a staple ingredient. In central and northern regions, variations like 'lẩu chua' (sour hotpot) or 'lẩu Thái' (Thai-style hotpot) are more common.
Gold Rule
Fermented Flavor
The distinctive taste of lẩu mắm comes from the fermented fish paste. If you're new to the dish, start with a small portion to adjust to the strong umami and slightly pungent aroma.
Word Origin
The term 'lẩu' comes from the Vietnamese adaptation of the Chinese '火锅' (huǒguō, meaning 'hotpot'). 'Mắm' refers to fermented fish sauce or paste, a traditional condiment in Vietnamese cuisine. The dish reflects the fusion of Chinese cooking techniques with local Vietnamese ingredients.
Usage Notes
Lẩu mắm is a communal dish often enjoyed with family or friends. It is typically served with a variety of fresh herbs, vegetables, and dipping sauces to balance the strong flavor of the fermented broth.
Word Breakdown
lẩu
hotpot
rootmắm
fermented fish paste/sauce
rootTừ Điển Việt Anh