In late 2022, lau mam U Minh (Ca Mau Province) was named one of 11 Vietnamese specialties recognized by the Asia Book of Records for its culinary value in Asia. U Minh fermented fish hotpot is a rich harmony of diverse ingredients. If mam ca sac buom is unavailable, other freshwater fermented fish such as mam ca linh or mam ca loc can also be used to create the famed hotpot. The fermented fish is simmered until the flesh breaks down, then strained to remove bones. Photo: Ngoai Ty/Linh TrangDishes served with fermented fish hotpot are remarkably diverse.

Source: VietNamNet News January 15, 2026 02:27 UTC