Vietnam’s largest ‘lau mam’ hotpot draws crowds at Ca Mau festival

The hotpot used 18 kg of fermented fish and more than 200 fresh coconuts to create a broth described by organizers as both rich and delicately sweet.

Recognized by the Vietnam Record Association as the country’s largest of its kind, the pot contained around 50 liters of soup and was served with freshwater fish, shrimp, pork belly, and more than 30 types of wild herbs and vegetables.

“It’s a unique combination – the salty depth of fermented fish and the mellow sweetness of coconut water create a flavor that can only be found in U Minh,” said Giang Hoang Hon, the creator of the dish and owner of the Huong Tram tourist site, which hosts the U Minh Forest Scent Festival.

Held under the theme “Colors of Lower U Minh,” the festival offers a range of local experiences, from traditional countryside markets and forest honey tastings to performances reflecting the area’s culture and revolutionary history.

“The re-creation of Vietnam’s largest lau mam helps promote U Minh’s image as a friendly and culturally rich destination,” said Nguyen Thanh Liem, deputy chairman of U Minh District’s People’s Committee.

“It’s also a way to preserve and celebrate our culinary and historical legacy.”

U Minh, known for its vast green forests and rich natural resources, is home to the traditional honey-harvesting craft, which has been recognized as national intangible cultural heritage.

Specialties such as U Minh forest honey and lau mam have been listed among Vietnam’s Top 100 regional gift specialties.

An oversized honeycomb display at the festival was also awarded recognition by the Vietnam Record Association as the largest of its kind in the country.