Bếp Rơm
Reserve
Bếp Rơm
Reserve0963 929 241
A fish hotpot seen from above, topped with fresh chilli, fried shallots and herbs, on a small tabletop burner with rice paper beside it

Braises, soups and rice

Lẩu mắm hotpot (for 2 to 3)

Lẩu mắm (fermented-fish hotpot) is a pot cooked from fermented gourami, strong in smell and medium in heat, served for two or three people. In the pot go snakehead, prawn, squid, pork belly, aubergine and river greens, eaten with fresh noodles.

458,000 VNDMediumFishShellfishMolluscs

Contains: Fish (including fish sauce and fermented fish); Crustaceans (prawn, crab, shrimp paste, dried shrimp); Molluscs (squid, snail, oyster sauce). Shared kitchen, traces possible. Allergen table

ReserveAll of braises, soups and rice

Six stations, kitchen to table

  1. The mắm

    40 minutes' simmer

    Fermented gourami is simmered in water and strained, keeping the dark liquid as the base of the pot.

  2. The broth

    heat 2 on a 0 to 3 scale

    Lemongrass, pineapple and chilli go in. The chilli is already in the pot, which is why lẩu mắm is the one dish we cannot make milder.

  3. Fish, prawn, squid

    3 kinds of seafood

    Snakehead, prawn and squid arrive on one plate with pork belly, to be dipped in once the broth is boiling.

  4. River greens

    about 400 g of greens

    Aubergine in chunks and washed river greens come on a big plate and go in a handful at a time.

  5. Noodles

    250 g fresh noodles

    Fresh rice noodles come last so they do not go soft in the broth; you dip them in when you want them.

  6. The table

    2 to 3 people

    The pot sits on a small burner in the middle of the table, kept at a gentle boil so everyone picks from it through the meal.

What is in it

A broth of fermented gourami with snakehead, prawn, squid, pork belly, aubergine, river greens and fresh noodles. It is the biggest and dearest dish on the menu at VND 458,000, and it sits in Braises, soups and rice. Mắm is fermented fish, so the broth smells strong; if you have never had it, know that before you order.

How to eat it

The pot sits in the middle of the table at a gentle boil. Dip in the fish, prawn, squid and pork first, then the greens, and the noodles last. Eat from a bowl ladled out of the pot, or with a bowl of rice for VND 15,000 (see the menu). One pot is for two or three people; a bigger table adds a grilled or braised dish. Lẩu mắm is not part of any mâm (a set of dishes laid for the whole table), so order it à la carte, or swap it into a set menu at single prices.

Who it suits, who should skip it

Heat level 2 on a 0 to 3 scale (medium). The chilli is in the broth, so the kitchen cannot lower it: that is a limit of this dish. A table with small children or anyone who avoids heat should pick something else with the spice filter.

Allergens: fish, shellfish (prawn) and molluscs (squid). It is not a dish for anyone allergic to seafood, and it is not vegetarian. The kitchen is shared, so we cannot promise there are no traces, and we track only nine allergen groups. Use the allergen filter to find other dishes.

Price and booking

VND 458,000 per pot for 2 to 3 people, 8% VAT included. Reserve a table ahead if you are four or more: no deposit under 8 guests, and we hold the table for 15 minutes.

Order alongside