The name of this hot pot dish originates from the shape of the pot used. People in the Mekong Delta region of Vietnam use a special type of aluminum pot with a round body, a handle, and a hollow aluminum tube rising from the center, which is used to hold burning charcoal.
The tube in the center of the pot resembles the image of island fragments rising above the waters of the Mekong Delta. The ingredients arranged around it, including shrimp, fish, meat, and colorful vegetables, represent the fertility and abundance of the land.
Cu Lao hot pot is a traditional dish in the Mekong Delta. Photo: NAG Ky Anh Nguyen
The unique structure of the pot allows the heat from the burning charcoal in the tube to heat the broth without the need for gas or alcohol stoves. Locals pass down the knowledge that using good quality charcoal, which burns evenly and retains heat for a long time while producing minimal ash, is key.
“There was a time when people preferred using alcohol or gas stoves, or even electric hot pots, for convenience and to avoid the mess of charcoal. As a result, the Cu Lao hot pot disappeared from wedding and funeral feasts,” said Mr. Huynh Tri Hung, a wedding catering service provider in Hau Giang province.
“But in recent years, the Cu Lao hot pot has made a comeback as a specialty, embodying the unique culture of the Mekong Delta when hosting guests from afar.”
Today, this hot pot dish has been elevated to a local specialty, featured on the menus of restaurants and hotels.
Cu Lao hot pot is now served in restaurants for visitors to enjoy. Photo: Tiêm Lẩu Cù Lao
The broth for the Cu Lao hot pot is not overly complicated, but it requires skill to make it clear, fragrant, and sweet. It is typically made with bones (pork, chicken, or duck bones), and various vegetables such as napa cabbage, cucumber, Chinese chives, and turnips.
For a more luxurious version, dried squid and shrimp can be added, but they must be prepared carefully to avoid any fishy smell. Each locality has its own unique ingredients for the Cu Lao hot pot, but common additions include pork liver (or heart), chicken (or duck) gizzards, fish cakes, and vegetables.
All the ingredients are carefully prepared to ensure they are clean and free of any unpleasant odors. They are blanched, cut into bite-sized pieces, and seasoned to perfection.
In the provinces of An Giang, Dong Thap, and Hau Giang, fish and fish cakes are essential components of the Cu Lao hot pot. In Ca Mau and Bac Lieu, fresh shrimp and squid are added to the mix.
Hau Giang is famous for its “thac lac” fish, and the locals often make fish cakes with this unique ingredient. The fish is minced and seasoned with salt, sugar, pepper, and fried shallots, then shaped into small balls and steamed until cooked.
The Cu Lao hot pot features a diverse range of ingredients. Photo: Minh Nhat
In An Giang, pork skin is often included in the Cu Lao hot pot. The pork skin is carefully prepared by soaking it in warm water with ginger to remove any unwanted odors, then cut into squares and stir-fried with shallots. Alternatively, it can be deep-fried until puffed and crispy, creating a unique and tasty addition to the hot pot.
Mr. Nguyen Ngoc Tra (33 years old, Ho Chi Minh City) had the opportunity to enjoy the Cu Lao hot pot at weddings in the Mekong Delta. Impressed by this delicious and aesthetically pleasing dish, he learned the recipe and started making it himself.
According to Mr. Tra, preparing the Cu Lao hot pot requires a significant amount of time and effort. For example, the bone broth must be filtered multiple times to ensure clarity. Vegetables like turnips, carrots, and red chili peppers are carved into flower shapes and soaked in ice water to maintain freshness and enhance their appearance.
The Cu Lao hot pot becomes even more intricate with the addition of egg and pork roll, and stuffed cabbage rolls. “The eggs are fried thinly and evenly on both sides. The pork must be kept cold to ensure elasticity when minced,” shared Mr. Tra.
Mr. Tra carefully prepares the egg and pork roll. Photo: NCVV
The stuffed cabbage rolls are made by blanching cabbage leaves in warm water, then filling them with minced pork or pork paste, and tying them with blanched scallion leaves.
The Cu Lao hot pot can include up to 20 different ingredients, most of which are pre-cooked and beautifully arranged in the pot before adding the broth. The burning charcoal in the tube not only heats the broth but also adds a unique aroma to the dish.
The Cu Lao hot pot is a testament to the meticulousness and skill of the cook. Photo: NVCC
After a few minutes, when the broth starts to boil, the hot pot is ready to be served. The aroma of the broth and ingredients will surely tantalize the senses and leave diners eager to dig in.
The Cu Lao hot pot is typically enjoyed with rice noodles or wheat noodles, along with vegetables like chrysanthemum leaves, fried tofu, and fried dough sticks.
“The Cu Lao hot pot is not just a dish, but a part of the unique culinary culture of the Mekong Delta region, showcasing the creativity and local characteristics of the area,” Mr. Tra shared.
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