More than just a dish, Lau Cu Lao (literally means hotpot of the islet) is a nostalgic symbol and a culinary “soul” that defines the grand celebrations and wedding feasts of the Mekong Delta’s river communities.
The name “Lau Cu Lao” refers to the pot’s unique design, which features a central chimney filled with burning charcoal to keep the broth simmering throughout the meal. This traditional hotpot is a masterpiece of local ingredients, boasting a naturally sweet broth simmered from pork bones, dried squid, and dried shrimp. What sets it apart is the meticulous presentation. Layers of colorful ingredients such as fish cake stuffed in eggs, stuffed cabbage, pork heart, liver, and various root vegetables are beautifully arranged around the charcoal heart.
In the past, the quality of the Lau Cu Lao was often used as a benchmark for the success of a wedding party. It represents the rustic yet sophisticated hospitality of the Southern people. Today, while many modern dishes have emerged, Lau Cu Lao is making a proud comeback as a signature specialty in local restaurants. Served with white rice or vermicelli, the hotpot offers a harmonious blend of flavors – sweet, savory, and aromatic – that evokes fond memories of a rich, hospitable land.
