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"Lau tha" hot pot

To many visitors, lau tha hotspot is a significant dish of Mui Ne. Made from sillago or silversides, but the best for this hotpot is deep herring – one of the speciality fish of Phan Thiet – Binh Thuan area.

"Lau tha" hotpot

The key point for “lau tha” hotpot is the fresh fish. Using a sharp knife, slide through the fish; take out the side meeat, blanch it then use the lemon to wash away the stink of the fish. After that, blend the fish meat with chilli, chopped garlic and ginger water (old ginger). Besides fish, this hotpot also requires slided boiled porks (the back cuts); slided fried duck eggs. The additional ingredients are startfruits (horizontal slide), thin slided cucumbers and spinach. Lau tha hotpot is served with grilled rice papers and soup. However, the key to success is the sauce. The sauce must come from original Phan Thiet fish sauce.

All of them are placed on a flat basket with the main color of green, the other ingredients are puted in seperately in each petal of the banana flower – maverlous and beautiful as color of the ocean. The beauty of the dish is fulfilled with the pistil made by fresh silversides. Made from tomatoes, shrimps and slided pork, the soup with red color is contained in a clay pot and goes along with a white rice noodles. Then, the pot is placed on the hot coals. “Lau tha” is a special dish that people can explore not only the flavors but also the philosophy of Vietnamse cuisine based on 5 elements which inherited from ancient Buddhism. The philosophy is: each meal is a balance and harmony combination created by 5 elements: mental, wood, water, fire and earth, which can bring healthy and energy to human. As equivalent with the 5 elements are 5 types of spicies in cooking: spicy, sour, bitter, salty and sweet. A meal must awake to 5 senses: sight, smell, sound, taste and touch. And finally, including 5 colors: white, green, yellow, red and black.


Boiled pork



Fried egg...

Banana flower

White rice noodles

Tasty soup ...

Cracked grilled rice paper.

deep herring or silversides

 Add some chilli and lemon juice

To eat, you put a litte of everything into your bowl

 Pour the soup into your bowl...

The chefs usually make sauce by the mixture of banana, garlic, dried tamarin, chilli and dried peanuts. The ratio between bananas, garlic, dried tamarin and chilli is the key to suceess of this sauce. “Lau tha” must be decorated by the covers of the banana flower and must be eaten with Ham Tien (Phan Thiet) white noodle. The green of herbs, yellow of egg, pink red of meats contained in a flat basket and the special tasty flavor will make a remarkable memory about a traditional dish to all visitors.

It’s not the incident that Yang Can Cook (Hong Kong) found interesting and  try to make this dish when he came to Mui Ne.

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