Vietnamese Lẩu (Hotpot)

Lẩu, the Vietnamese hotpot, is more than just a meal, it’s an experience. This communal dish brings people together around a simmering pot of flavourful broth, with fresh ingredients ready to be cooked and shared.

Lẩu reflects the heart of Vietnamese cuisine: vibrant, versatile, and deeply rooted in the joy of gathering. Whether it’s a family dinner, a festive celebration, or a casual night with friends, Lẩu transforms any occasion into a memorable feast.

What Is Lẩu?

Lẩu is a traditional Vietnamese hotpot dish where a large pot of broth is placed at the centre of the table, kept bubbling by a portable stove. Surrounding the pot are an array of raw ingredients; meat, seafood, vegetables, tofu, and noodles, all ready to be cooked in the steaming broth.

Each diner participates in the cooking process, adding their preferred ingredients to the pot, scooping them out when they’re cooked, and dipping them into flavourful sauces before eating.

What makes Lẩu truly special is its adaptability. The broth can range from mild and herbaceous to bold and spicy, catering to personal preferences and regional tastes.

Variations include seafood Lẩu, chicken Lẩu, or even vegetarian versions, each offering a unique take on this communal dish. Lẩu is more than just food; it’s an interactive experience that emphasizes sharing, connection, and the celebration of fresh, local ingredients.

Ingredients and Taste

The foundation of any good Lẩu is its broth, which can be tailored to fit the occasion and the ingredients. Common bases include a light chicken or pork stock, a tangy tamarind infused broth, or a spicy and aromatic version with lemongrass, chili, and lime leaves.

These broths are seasoned with fish sauce, garlic, and other aromatics, creating a depth of flavour that complements the variety of ingredients added during the meal.

The accompaniments are equally diverse. Thinly sliced beef, shrimp, squid, and fish are popular choices for protein, while tofu and mushrooms add texture. Fresh vegetables like water spinach, bok choy, and bean sprouts bring vibrancy, and rice noodles or vermicelli provide a satisfying base.

As each ingredient cooks in the broth, it absorbs its flavours, creating a harmonious blend of tastes and textures. The experience is made complete with dipping sauces, often made from soy sauce, lime, garlic, and chili, allowing each diner to customize their flavours.

A Taste of History

Lẩu has a long history in Vietnamese culture, where communal dining is central to family and social life. While the concept of hotpot originated in China, the Vietnamese have adapted it to reflect their culinary traditions and local ingredients.

The dish likely gained popularity as a practical and enjoyable way to gather people around a single meal, especially during special occasions or colder weather when a steaming pot of broth offers both warmth and sustenance.

The beauty of Lẩu lies in its versatility and the way it brings people together. In Vietnam, it’s not uncommon to see families, friends, or colleagues gathered around a bubbling pot, laughing, chatting, and sharing food. The interactive nature of Lẩu turns every meal into an event, highlighting the importance of connection and shared experiences in Vietnamese culture.