Vietnam's Must-Try Hot Pots for Every Season

Hotpot in Vietnam is a unique culinary experience with roots influenced by neighboring countries like China, Taiwan, and Thailand. While Chinese hotpots often feature rich, bone-based broths and Thai variations emphasize fresh seafood, Vietnamese hotpots showcase a variety of traditional flavors that have become favorites among locals and tourists alike.

But Vietnamese hotpot is more than just a delicious meal; it’s a celebration of togetherness. Gathering around the table with friends, family, or coworkers, sharing stories and laughter over a bubbling pot. This communal aspect makes Vietnamese hotpot a cherished tradition that fosters connection and joy.

Let’s explore more about Vietnamese hotpot cusine!

Lẩu Bò Nhúng Dấm (Vietnamese Beef in Vinegar Hotpot)

Recognized as one of the best hot pots in the world by TasteAtlas, a website dubbed the "world culinary map", Beef in Vinegar Hotpot, or bò nhúng dấm, is a must-try dish for anyone visiting this Southeast Asia. This communal hotpot features a tangy vinegar broth enhanced with coconut water, lemongrass, and onions, creating a unique flavor profile.

Typically, diners enjoy thinly sliced raw beef alongside a colorful array of fresh vegetables and herbs, including bean sprouts, daikon, lettuce, cucumbers, mint, basil, and perilla leaves. While the name (bò) suggests the dish is exclusively made with beef, it can also include squid, shrimp, and other proteins.

Bò Nhúng Dấm hotpot, served with rice paper and tasty dipping sauces, is a shared experience where guests create and personalize their own rolls.

Lẩu Thả Phan Thiết (Phan Thiet “Tha” Hotpot, Phan Thiet)

"Tha" Hotpot, hailing from the Mui Ne area of Phan Thiet, has its roots in the fishing traditions of local fishermen. Originally, they would cook their fresh catches in simple iron buckets, creating a hearty meal right by the sea. Over time, this rustic dish has transformed into a beloved local specialty that attracts both residents and tourists.

Representing the essence of Vietnamese cuisine, this hotpot reflects the philosophy of yin and yang through its five colors - white, blue, black, red, and yellow - which symbolize the five elements: metal, wood, water, fire, and earth. Each color corresponds to distinct flavors: spicy, sour, salty, bitter, and sweet.

The star ingredient of Tha Hotpot is anchovy, typically harvested from April to November, with variations that may include sardines or gizzard shad. The dish combines the fresh taste of fish with rich meats and vegetables, all complemented by a thick, fragrant dipping sauce. In December 2023, it earned recognition from the Asian Record Organization for its unique culinary value.

Lẩu Bò Đà Lạt (Da Lat Beef Hotpot)

Beef hotpot is a beloved Vietnamese specialty found throughout the country, but it shines brightest in Da Lat, home to the renowned Ba Toa beef hotpot. This dish is not only delicious but also packed with nutritional value, appealing to diverse tastes.

Typically served with noodles or pho, beef hotpot includes a variety of fresh vegetables like green mustard, Malabar spinach, pennywort, and mushrooms to balance the rich flavors. The experience of dipping tender, sweet beef into a bowl of savory fermented bean curd, combined with crisp greens, creates a truly memorable culinary experience.

Lẩu Mắm Miền Tây (Western Vietnamese Hotpot with Fermented Fish Sauce)

Lẩu Mắm, a flavorful hotpot, has its roots in the Khmer community of the Mekong Delta. Initially created as a way to preserve fish with salt, fish sauce has evolved into an essential part of daily meals in the region. The fusion of fish sauce with other ingredients has given rise to a dish that is both rich in flavor and nutrition.

This signature dish of Western Vietnam reflects the character of its people - gentle and hardworking and celebrates the richness of nature by featuring a diversity of local vegetables like crab claws, banana flowers, and water fern, creating a refreshing and satisfying meal.

The essence of this dish lies in its carefully selected fish sauces, with snakehead and lady carp sauce - crafted from young fish during the flood season - being particularly prized. The combination of various fish sauces adds depth and complexity to the flavor.

Lẩu Gà Lá É Phú Yên (Phu Yen Chicken Hotpot with Lemon Basil Leaves)

Originating from Phu Yen, this dish has gained popularity across Central and Southern Vietnam, especially in Da Lat and Saigon, where it is warmly embraced by locals.

At the heart of Gà Lá É hotpot are tender chicken and the unique lemon basil leaves. Related to the coriander family, these leaves have a distinct sourness and a fragrant aroma reminiscent of lemongrass, providing a delightful contrast to the chicken.

Grown abundantly in Phu Yen, lemon basil leaves not only introduces a refreshing, slightly spicy note but also offer health benefits to the dish. As the broth simmers, it absorbs the sweetness of chicken bones, enriched by the rich textures of firm chicken pieces, the tang of bamboo shoots, and the earthy aroma of mushrooms.

Lẩu Dê Ninh Bình (Ninh Binh Goat Hotpot)

When it comes to Ninh Binh's culinary treasures, goat meat stands out, and the star dish is undoubtedly goat hotpot. What makes their mountain goats so special is their free-range lifestyle. Roaming the mountains, they graze on wild vegetables and medicinal plants, resulting in meat that is firm, fragrant, and delicious - a noticeable difference from barn-raised goats.

To prepare the perfect goat hot pot, the meat is slow-cooked over low heat, with careful skimming to keep the broth clear. A secret tip is to add coconut milk for an extra layer of flavor. Infusing lemongrass and turmeric not only eliminates any gaminess but also adds a delightful aroma.

Typically served with noodles pair it with tofu, vegetables, crispy fried bean curd, and a glass of spicy Kim Son wine for a meal that warms both the body and soul.

Lẩu Riêu Cua Hải Phòng (Hai Phong Crab Hotpot)

Crab hotpot is a cherished traditional dish in Vietnam, particularly in the North. It evolved from the humble crab vermicelli soup, beloved by the people of the Northern Delta. Ideal for hot summer days or family gatherings, Lẩu Cua Đồng offers a refreshing taste that’s easy to prepare and enjoy.

Originally made with just field crab, tofu, and water spinach, the dish has since evolved through the creativity of chefs. Today, it may include a variety of ingredients like pork paste, fish cakes, and more vegetables, such as banana blossom. The cooking method has also been refined to enhance the natural sweetness of the crab while ensuring the broth remains clear and rich in flavor.

Espeacially, when visiting Hai Phong, known for its vibrant red phoenix flowers, don’t miss the chance to savor a special crab hotpot!

Lẩu Vịt Om Sấu (Duck Braised with Dracontomelon Hotpot)

Hailing from Hanoi, this hotpot is a beloved traditional Vietnamese dish that showcases the unique dracontomelon fruit. Known for its tangy yet subtly sweet flavor, dracontomelon trees line the streets of Hanoi, coming into season during the summer months.

The duck is prepared with taro, water spinach, and dracontomelon juice, creating a luscious dish that pairs beautifully with vermicelli. The combination of sour, sweet, and savory notes makes Vịt Om Sấu hotpot perfect for hot summer days and relaxing weekends. If you’re seeking a dish that can brighten your day, look no further than this.