Cần Thơ Fermented Fish Hot Pot (Lẩu Mắm) | Can Tho Soup · Signature Dish

At Dạ Lý on 3/2 Street, a pot of deep brown broth bubbles away, releasing the pungent, unmistakable aroma of fermented fish sauce (mắm). Fish, shrimp, and sliced pork simmer inside, while a mountain of side vegetables — eggplant, okra, water spinach, lotus root, water lily stems, and more than a dozen other kinds — sits ready for dipping. This fermented fish hot pot is bold and uncompromising in flavor; fans describe it as 'the concentrated soul of the south,' and Vietnam News has even called it a symbol of southern Vietnamese cuisine.

What is this hot pot, and where did it really originate?

The broadly accepted account traces the inspiration for this broth back to Cambodia's fermented fish paste, prahok (bồ hốc), adopted and localized by Vietnamese settlers during the period they cultivated the Mekong Delta and came into contact with Khmer food culture. The late writer Sơn Nam and other historical records document this dish's origin, and most historical sources point to Châu Đốc in An Giang Province as the true birthplace — not Cần Thơ. Honestly, Cần Thơ is simply one of the cities where this dish became widely popular and highly commercialized. This guide selects the local old shop Dạ Lý as its anchor point, not to claim Cần Thơ as the birthplace.

Worth noting: this dish currently has no dedicated Wikipedia entry (only the general 'Lẩu' hot pot entry exists), so this guide leaves the Wikipedia field blank for it — not an oversight in fact-checking, but an honest reflection of the current state of available sources.

How to eat it like a local

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A rich broth is the main eventThe broth, simmered with fermented fish sauce, is bold and direct in flavor — first-timers should start with small sips to get used to it, though many end up loving it after just one bite.

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The vegetable platter is the real highlightOften more than a dozen kinds of vegetables to dip and cook — this is where the hot pot's heartiness comes from, so don't focus only on the fish and meat.

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Works well with vermicelli or riceThe rich broth pairs beautifully with vermicelli soaking up the flavor, while those who prefer rice with their dishes can simply eat it alongside steamed rice.

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Chili and fish sauce, added to tasteChili and fish sauce are on hand at the table for anyone who wants it bolder — but it's best to taste the original flavor first before adjusting.

Notable shops and local knowledge

Lẩu Mắm Dạ Lý on 3/2 Street is a well-known name here, covered by numerous mainstream travel outlets and familiar to both locals and visitors alike. Worth noting: this dish's true lineage lies in Châu Đốc, An Giang. Cần Thơ is simply one of the cities that made it highly commercialized and widely popular — if you want to trace it to its roots, Châu Đốc is the closer direction to head.

Prices and Hours

A pot of hot pot runs about 200,000–350,000 VND (roughly NT$244–427) depending on the number of diners and toppings — good for sharing among a group.
Dinner is peak time for this kind of hot pot restaurant — arrive early or reserve ahead.
Try saying: 'Cho tôi một nồi lẩu mắm đầy đủ.' (Give me a pot of fully loaded fermented fish hot pot.)

Things to Keep in Mind

The fermented fish sauce has a strong aroma — if you're sensitive to smell, try a small portion first before ordering more.
The true birthplace is Châu Đốc, An Giang, not Cần Thơ — if your itinerary allows, it's worth comparing the two versions.
Vegetable platters usually come in generous portions — order according to the number of diners to avoid ordering more greens than you can finish.

A broth that evolved from Cambodian fermented fish paste became a shared nostalgia for southern Vietnamese people during the era of settling the Mekong Delta. What Cần Thơ serves up is the richest flavor footnote to that story of migration.

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