Vietnamese hotpot heaven: Top 10 Lẩu you can’t miss!

In Vietnam, sharing a hot pot is more than just enjoying a meal—it's a moment to connect with others and savor the joy of togetherness. Vietnamese hot pots are not only delicious but also offer a rich variety of toppings and flavorful broths. Each region of the country brings its own unique twist to this iconic dish.

In this article, we’ll delve into the origins of Vietnamese hot pot, explore its diverse regional variations, and you will know why you should at least have a taste of this beloved culinary tradition once.

Written by Trang Nguyen (Local Expert) Updated on 04-01-2025

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Table of contents

1. What is Lẩu?
2. Vietnamese hot pot: An ideal meal for gatherings
3. Top 10 Vietnamese hot pots you absolutely must try!
4. How to make easy Vietnamese hot pot at home

1. What is Lẩu?

Lẩu - Hotpot (originating from the Cantonese pronunciation: 爐, Sino-Vietnamese pronunciation: "lô," meaning "stove"), also known as cù lao, is a popular dish that originated in Mongolia but is now favored across East Asia. A hotpot consists of a stove (gas, charcoal, or electric) with a boiling broth.

lau vietnam

Raw ingredients are arranged around the pot, and diners pick them up, place them into the broth, wait for them to cook, and eat them hot. Common ingredients for hotpot include meat, fish, eel, vegetables, mushrooms, seafood, and more. In many places, hotpot is typically enjoyed during winter to keep the food warm and flavorful.

Over time, hotpot cuisine spread across Asia, adapting to the natural conditions and culinary preferences of each region. In addition to the original versions like "Beijing hot pot" or "Mongolian hot pot," this dish has evolved into unique specialties across the continent.

Hotpot is a beloved dish worldwide, renowned through popular franchises like Haidilao, The Little Sheep, and Liu's Hotpot. Whether you're in the United States, the UK, or Australia, finding a great spot to enjoy hotpot is easy.

In Vietnam, however, the variety of hotpot options is even more abundant, ensuring you'll fall in love with at least one of them. While Vietnamese hotpot has incorporated many elements from Chinese and Mongolian cuisine, it has evolved to reflect the country's unique flavors and specialties.

2. Vietnamese hot pot: An ideal meal for gatherings

"Lẩu," a kind of Vietnamese hot pot, is just as praised by local citizens in Vietnam as the other countries it is known for and can be found in every place in Vietnam as everyone from small to big eateries uses it as a daily dish or just a part of a meal at home. It is tough to know which of the two it is, as "Lẩu" may be a luxury dish.
Having said that, this dish is very versatile and can be the choice of various price points, which is suitable for many taste preferences and budget levels. The preparation of ingredients and the communal act of eating hot pot together fosters social interaction.

high end hot pot — *"Lẩu" can also be a luxury dish*

As a result, enjoying hot pot has gradually become a cultural hallmark of Vietnam, strengthening the close bonds between diners. In fact, if you invite a Vietnamese person out to eat, they will often respond with: "Lẩu đi!" (Shall we have hot pot?). This also signifies that you are important to them.

And don’t be surprised if a Vietnamese friend asks you to prepare a hot pot at home - it’s a gesture of trust and shared enjoyment.

>>> Discover the Top Vietnamese Dishes to Try in Each Region!

3. Top 10 Vietnamese hot pots you absolutely must try!

3.1 Beef in vinegar hot pot (Lẩu bò nhúng dấm)

Beef Hot Pot with Vinegar is a beloved specialty hailing from the culinary-rich land of Hue. Its broth is a harmonious blend of deeply flavorful beef bone stock and tender beef essence, perfectly balanced with a refreshing tang from vinegar.

This delightful combination creates a mouthwatering base that has captured the hearts of food lovers in Hanoi. To elevate the experience, add tender slices of beef, melt-in-your-mouth beef tendon, crisp purple cabbage, sweet corn, and an array of fresh vegetables. Every bite is a celebration of bold flavors and textures that will leave you craving more!

In Hanoi: Bò Nhúng Dấm 555, Lẩu Bò Tự Do (01 Trần Xuân Soạn).
In Ho Chi Minh City: Lẩu Bò Cư Xá (3A Hồ Biểu Chánh), Lẩu Bò Tí Chuột.

*Beef Hot Pot with Vinegar is a beloved specialty hailing from the culinary-rich land of Hue*

3.2 Vietnamse tom yum hot pot (Lẩu Thái)

The Vietnamese Tom Yum Hot Pot is a flavorful adaptation of the classic Thai dish, featuring seafood and signature spices. Its distinctive aroma comes from the zesty notes of Thai lime leaves, the warmth of ginger, and the fiery kick of chili peppers. The broth is a delightful balance of sour, sweet, and spicy flavors - sourness from tamarind or lime, sweetness from a slow-cooked stock, and a gentle heat from ginger and chili.

A hot pot of this kind is usually served with freshly made noodles, ong choy (water spinach) leaves, and banana blossom in a wholesome and satisfying meal full of vitality. While the Tom Yum Hot Pot recipe started from Thai culinary traditions, it has completely turned into a personal favorite in Vietnam, merging the valuable flavors of the two countries with a special Vietnamese touch.

The Tom Yum hot pot is the most favorite one that you will see in Vietnam and that is because it is so strong and attractive.

In Hanoi: Nướng Ngói Lẩu Thái - 15 Hàng Bún, Bếp Thái Koh Yam Hà Nội.
In Ho Chi Minh City: Thai Express; Tiệm Lẩu 67 - 67 Lê Trung Nghĩa, Ward 12, Tân Bình District.

Discover each dish of Vietnamese Cuisine with our family tours

3.3 Frog hotpot (Lẩu ếch)

A spicy frog hot pot also known as Lẩu Ếch presents itself to be so simply very yummy that you cannot be get bored with it. The delicate and tender frog meat tastes really deliciously beside the sour and spicy flavor of bamboo shoots in a way that you never think you will want to escape the place, but rather you long to taste it all over again. In fact, this specific mix of flavors will blow your mind!

In Hanoi: Lẩu Ếch Bốp Bin, Lẩu Ếch Phong Ớ.
In Ho Chi Minh City: Lẩu Ếch Sáu Hiếu, JiangHu Heroes’ Hotpot.

3.4 Chicken hotpot with lemon basil leaves (Lẩu gà lá é)

Lau ga la e from Da Lat is a harmonious blend of delicate sweetness from a broth simmered with chicken bones and mushrooms, paired with tender, flavorful chicken pieces, but few people know that this specialty actually originates from Phu Yen Province. The addition of sour bamboo shoots enhances the dish's flavor profile, making it even more irresistible. What truly sets this hot pot apart, however, is the special dipping salt that accompanies it, adding a unique touch to the experience.

In Hanoi: Lẩu Gà Lá É É É Thắng Béo; Lẩu gà lá é Hương Thảo.
In Ho Chi Minh City: Lẩu Gà Lá É Hàn Thuyên; Lẩu Gà Lá É Tao Ngộ.

3.5 Prawn and gourd hotpot (Lẩu tôm bầu)

Lẩu Tôm Bầu originates from Hanoi and is typical of Vietnamese food. The sweet and refreshing broth is made by simmering ground shrimp and gourd; it is served with an array of ingredients such as fresh shrimp, shrimp cakes, silken tofu, pork ribs, mushrooms, and seasonal vegetables.

Inspired by traditional village meals, it delivers a perfect balance of flavors - light, wholesome, and deeply satisfying. Ideal for any season, Lẩu Tôm Bầu is a must-try for anyone looking to experience the authentic taste of Hanoi’s rich culinary heritage.

In Hanoi: Dì Tơ 3D Hotpot (462 Trần Khát Chân, Phố Huế, Hai Bà Trưng); Bếp Quán.
In Ho Chi Minh City: Hàng Cuốn Phố 37, Quán Tre - Lẩu Tôm Càng.

lau tom bau — *Inspired by traditional village meals, it delivers a perfect balance of flavors - light, wholesome, and deeply satisfying.*

>>> Get to know Hanoi with our 101 guide:

3.6 Vegetarian hot pot (Lẩu chay)

Vegetarian hot pot (lẩu chay) is a heartwarming and versatile dish that has captured the hearts of many for its rich flavors and healthy ingredients. The list of choices we have to eat every taste starting from the earthy taste of the mushroom hot pot to the sour and spicy Vietnamese vegetarian Tom Yum and the smoothness of the fermented tofu hot pot that become the hearty choices.

Each option presents a perfect combination of fresh vegetables, tofu, and aromatic broths, often underlining their unique side with one special ingredient like coconut water, green peppercorns, or even fruits like apples and pears.

In Hanoi: Chay Vị Lai; Chay Ưu Đàm.
In Ho Chi Minh City: The Organic, Lẩu chay Hằng Thiện.

3.7 Goat Meat Hotpot (Lẩu dê)

Lẩu thịt dê (goat meat hot pot) is loved not just for its rich, aromatic flavor but also for its health benefits. Goat meat contains conjugated linoleic acid, which reduces inflammation, and unsaturated fats that lower the risk of heart disease. Its Vitamin B content aids in fat burning and weight control.

Served in a spicy-sour broth infused with traditional herbs, lẩu dê is a warming, nourishing dish perfect for cold days or even hot days, combining bold flavors with wholesome goodness.

In Hanoi: Quán dê ngon Hà Nội Bảy Hồng; Oke con dê.
In Ho Chi Minh City: Lẩu dê Lam Sơn; Lẩu Dê Bảy Hồng.

lau de — *Lẩu thịt dê (goat meat hot pot) is loved not just for its rich, aromatic flavor but also for its health benefits.*

3.8 Freshwater crab hot pot (Lẩu riêu cua đồng)

Lẩu cua đồng is a hot pot prepared with the freshwater crab that's packed with calcium content. It is a popular treat enjoyed in the whole country of Vietnam, but the style of Hai Phong is the one that the people adore the most because it brings together the traditional and the modern flavors. It is made of rice noodles, pork balls, fish paste, pork ribs, beef, tofu, and water spinach as well.

This excellent-flavored serving originally comes from Hai Phong and has now gained an enormous level of popularity not only in Hanoi but in other places also, thus, being a celebration of the rich culinary heritage of Vietnam.

In Hanoi: Lẩu riêu cua Quán Mộc, Lẩu cua đồng 685 - Lạc Long Quân Street.
In Ho Chi Minh City: Quán Cô Hương Béo; MỘC - Riêu & Nướng.

lau rieu cua — *Lẩu cua đồng is a hot pot prepared with the freshwater crab that's packed with calcium content.*

3.9 Fermented fish hotpot (Lẩu mắm)

Lẩu Mắm (fermented fish hotpot) originated in Châu Đốc, An Giang Province, as a humble dish for the poor. Over time, it has become a defining feature of southern Vietnamese cuisine, alongside Mắm Cá (fermented fish paste).

The fish sauce hot pot from the Mekong Delta reflects the region's fishing heritage. Made with fermented fish or shrimp, it’s enriched with fresh seafood, tofu, and unique local vegetables like bông điên điển (sesbania flowers) and lục bình (water hyacinth). This hearty, flavorful dish is nutrient-rich and deeply rooted in tradition, though its strong aroma might not suit everyone.

In Hanoi: Lẩu mắm Bà Sáu Cần Thơ; Lẩu mắm Ninh Kiều.
In Ho Chi Minh City: Lẩu mắm Bà Dú; Bún Mắm & Lẩu Mắm Cô Út.

3.10 Goby hot pot and stingray hot pot (Lẩu cá kèo and lẩu cá đuối)

The Mekong Delta’s Lẩu Cá Kèo (goby hot pot) is renowned for its tender fish, tangy broth, and fresh vegetables, with the unique giang leaf adding a sour twist, most famous in Can Tho. This delicacy reflects the region's abundant rivers and rich culinary heritage.

From Vung Tau, Lẩu Cá Đuối (stingray hot pot) offers a sweet and tangy broth paired with juicy stingray meat. Meticulously prepared to remove any odor, it’s served with minimal vegetables to preserve the fish's natural flavor, complemented by nước mắm (fish sauce). Both dishes showcase Vietnam’s rich, regional hot pot traditions.

In Hanoi: Lẩu cá kèo Tân Mai; Hẻm Quán.
In Ho Chi Minh City: Lẩu cá kèo Bà Huyện, Lẩu cá đuối 345A.

Goby hot pot

4. How to make easy Vietnamese hot pot at home

Here’s a simple recipe for making a delicious Vietnamese-style hot pot at home using a pre-packaged Tom Yum flavor base available at most supermarkets or Asian markets.

Ingredients

3 tbsp cooking oil
3 shallots
3 garlic cloves
1 tomato
1/2 pineapple
1/2 galangal root (sliced)
1 stalk lemongrass (crushed)
2 kaffir lime leaves
5 pieces of fried tofu (optional)
1/2 ear of corn (sliced)
4-5 chili peppers (optional for heat)
1.5 liters chicken broth (or plain water if unavailable)
Tom Yum flavor base (pre-packaged)
Accompaniments: squid, shrimp, clams, water spinach, shredded banana blossom, napa cabbage, mushrooms, fresh vermicelli, or noodles

tom yum at home

Instructions

Step 1: Prepare the Base

Heat 3 tbsp of cooking oil in a pot.
Sauté the shallots and crushed garlic until fragrant.

Step 2: Add Aromatics

Add the sliced tomato and pineapple to the pot and stir until softened.
Pour in 1.5 liters of chicken broth and stir in the Tom Yum flavor base. Adjust the flavor with fish sauce or sugar to taste.

Step 3: Build the Flavor

Add the crushed lemongrass, kaffir lime leaves, and sliced galangal to the broth.
Add fried tofu and fresh mushrooms. Let everything simmer until cooked through.

Step 4: Serve

Add chili peppers for an extra spicy kick if desired.
Serve the hot pot with seafood (squid, shrimp, clams), fresh vegetables, mushrooms, and noodles. Cook these ingredients directly in the simmering broth at the table for a fun, interactive dining experience.

eating lau with friends

Conclusion

In conclusion, hot pot holds an indispensable place in Vietnamese cuisine. Visitors will be pleasantly surprised by the variety of hot pot styles available in Vietnam. Vietnamese hot pots derive their delicate and unique flavors from the base broth and fresh local ingredients. So, during your visit to Vietnam, don’t forget to try the local hot pot for an unforgettable culinary experience.

kampa hot pot