Hot pot in Vietnam is more than just a meal. It’s a shared experience filled with warmth, laughter, and bold local flavors. From Hanoi’s crab paste broth to Saigon’s seafood feasts, every region brings its own twist to this beloved dish. In this post, Vietpower Travel takes you through everything you need to know - what Vietnamese hot pot is, the different types, key ingredients, and the best restaurants to enjoy it like a local.
Hot pot is a traditional Asian meal where a pot of broth sits in the middle of the table. Everyone adds raw ingredients - meat, seafood, and vegetables - and cooks them together. The fun is in sharing and talking while the food simmers.
In Vietnam, hot pot (called lẩu) has its own character. The broth is usually lighter than Chinese or Korean styles, and there’s always a mix of fresh herbs. Vietnamese people love balance - salty, sweet, spicy, and sour flavors all come together in one pot.
Beyond the food, hot pot is about connection. Families gather for it on weekends, friends share it during cool evenings, and colleagues often enjoy it after work.
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How to make Vietnamese hot pot?
Tip: At the end of the meal, locals add noodles to the remaining broth - it soaks up all the flavor.
Continue exploring similar posts to learn more about Vietnam’s diverse flavors and dining experiences. Our Vietnam food & cuisine category is filled with insights to help you taste the best of the country.
Hot pot in Vietnam changes from region to region, reflecting the country’s diverse climate and culture. Each area brings its own ingredients and flavors, making every hot pot experience unique.
Northern Vietnamese cuisine focuses on harmony and subtlety. The broth of northern-style hot pots is usually clear, light, and fragrant - often made by simmering pork or chicken bones for hours.
The most popular dish here is Lau rieu cua (crab paste hot pot). The broth combines tomatoes, field crabs, tofu, and a touch of vinegar to create a mild sourness. It’s served with beef, freshwater snails, and lots of greens like morning glory and perilla.
Locals in Hanoi and nearby provinces enjoy this dish during cool weather, especially in family gatherings or weekend dinners. It’s comforting, nutritious, and perfect for sharing.
Other northern variations include Lau ech mang cay (frog hot pot with bamboo shoots) and Lau ga la e (chicken hot pot with Vietnamese basil), known for their light yet aromatic broths.
Central Vietnam’s cuisine is known for its bold flavors and beautiful balance of spice and fragrance. Hot pot here often carries the influence of Hue’s royal cuisine - rich in color, aroma, and complexity.
The most famous type is Lau bo Hue (Hue spicy beef hot pot). The broth is deeply flavored with lemongrass, chili oil, shrimp paste, and beef bones, giving it a red hue and a robust aroma. Ingredients include thinly sliced beef, pork knuckles, and thick rice noodles.
It’s a meal that warms you from the inside - especially loved during the rainy season in Hue and Da Nang. The spice is not only for heat but to awaken the senses, making every bite memorable.
You can also find Central-style seafood hot pot, using fresh catch from the coast, such as squid, clams, and prawns, paired with chili and lime for a tangy finish.
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Southern hot pot is bright, sweet, and full of tropical charm. The flavors are more generous - a blend of sweet coconut, savory broth, and herbal freshness.
A standout is Lau mam (fermented fish hot pot), a dish rooted in the Mekong Delta. The broth, made from fermented fish sauce and lemongrass, may smell strong but tastes incredibly rich and balanced. It’s served with seafood, pork, eggplant, okra, and over a dozen local vegetables.
Southern people often enjoy lau mam at family reunions or festive gatherings, where everyone contributes their favorite ingredients to the pot.
Other southern specialties include Thai-style seafood hot pot and goby fish hot pot with sour leaves - both showcasing the region’s love for sweet and sour balance.
Let’s explore more posts on this topic to discover even more about Vietnam’s rich cuisine:
Vietnamese hot pot ingredients are fresh, colorful, and healthy. Most restaurants let you choose your own set of ingredients.
Proteins: Beef slices, pork belly, chicken, shrimp, squid, fish, and tofu are commonly used.
Vegetables: Popular choices include cabbage, mushrooms, morning glory, spinach, and taro stem.
Broths & Sauces:
Dipping sauces: Most people mix fish sauce with lime, chili, and garlic. Others prefer soy sauce or satay for a deeper flavor.
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Fresh herbs - like basil, coriander, and sawtooth leaf - are added at the end for fragrance.
Tip: In Vietnamese restaurants, you can always ask for extra herbs or customize your sauce. Locals do it all the time!
Vietnam offers countless places to enjoy hot pot, but these five restaurants stand out for their authentic flavors and local charm.
A Hanoi favorite known for crab paste hot pot. The broth is rich, slightly sour from tomatoes, and packed with crab flavor. It’s served with beef, tofu, and plenty of greens.
Location: Cau Giay District, Hanoi.
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Located in the heart of Hue, this spot captures Central Vietnam’s bold taste. The beef hot pot is flavored with lemongrass, chili, and rich broth made from slow-cooked bones.
Location: Nguyen Cong Tru Street, Hue City.
A must-try in Ho Chi Minh City for Southern Fermented Fish Hot Pot, featuring a savory, aromatic broth made from fermented fish and herbs. The dish includes pork, seafood, and fresh vegetables.
Location: District 5, Ho Chi Minh City
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Continue exploring similar posts to learn more about Vietnam’s diverse flavors and food culture:
Discover the Best Hot Pot Restaurants in Vietnam for Travelers
Homemade Hot Pot Made Easy: Best Broths, Ingredients & Flavor Ideas
Thai Express – Modern Thai Hot Pot in Da Nang
This popular chain brings a refreshing Thai-style hot pot with lemongrass, lime, and coconut. A clean, modern setting perfect for both locals and travelers.
Location: Son Tra District, Da Nang
Known for its rich seafood broth and daily fresh catch, this restaurant serves crab, shrimp, squid, and fish hot pots that reflect Vietnam’s coastal flavors.
Location: Cau Giay District, Hanoi & District 1, Ho Chi Minh City
Eating hot pot the Vietnamese way is simple and fun. You just need to follow the flow.
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Hot pot in Vietnam is more than a dish - it’s part of the country’s food culture. Every region brings its own flavor and story, from Hanoi’s crab paste broth to Saigon’s sweet coconut soup.
If you love food and culture, don’t miss this experience. Gather around the pot, share a laugh, and taste Vietnam in its most authentic way. Vietpower Travel invites you to explore more local dishes like this - because every meal here tells a story worth sharing. Book a cuisine tour today!
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