National Dish Vietnam: Lau Thap Cam (Recipe)
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Gather everyone around the table for Lau Thap Cam, Vietnam’s wonderfully sociable mixed hotpot. A fragrant, simmering broth sits at the centre of the meal while fresh seafood, tender chicken and crisp greens are dipped in to cook just the way each diner likes. Lifted with fish sauce and a handful of fresh herbs, it is as much a shared experience as it is a recipe — bringing warmth, conversation and the flavours of southern Asia straight to your kitchen.
About Lau Thap Cam
Lau Thap Cam is an essential part of Vietnamese cooking and an absolute treat for the palate. The dish brings together a wide variety of fresh ingredients in a broth that is layered with flavour. Traditionally it is prepared in a large pot right at the dining table, so every guest can add their own choice of ingredients to the simmering liquid as they go. It is this communal, hands-on style that has made Lau Thap Cam such a beloved dish across Vietnam, much like the shared spread of a Vietnamese summer roll platter.
Ingredients (serves 1–2)
- 200 g chicken
- 200 g prawns
- 200 g squid rings
- 1 bunch spring onions
- 200 g button mushrooms
- 1 carrot
- 200 g pak choi
- 2 litres chicken stock
- 2 tablespoons fish sauce
- Fresh herbs (such as coriander)
- Salt and pepper
Shopping for the ingredients
Start by picking up the fresh ingredients at a local supermarket or weekly market. Pay particular attention to the quality of the meat and the seafood, as these are what give the dish its full, satisfying flavour. Fresh vegetables such as pak choi and button mushrooms also contribute a great deal to the taste. Do not forget the fresh herbs, as they lend the dish its distinctive finishing note.
Preparing the dish
First, wash and cut all the ingredients properly. Cut the chicken into bite-sized pieces and chop the vegetables into even pieces so they cook at the same rate. The prawns and squid rings can be prepared and set to one side. Chop the herbs finely and slice the spring onions into thin rings, ready to add at the table.
Step-by-step instructions
- Heat the chicken stock in a large pot and bring it to the boil.
- Add the chicken and the squid rings, and let them cook for a few minutes.
- Add the prawns, carrot and mushrooms, and let everything continue to simmer.
- Season with fish sauce, salt and pepper to taste.
- Finally, add the greens and the spring onions, and let everything simmer for a further 2–3 minutes.
- Serve the dish piping hot and garnish with fresh herbs.
Gluten-free / lactose-free version
The base ingredients of Lau Thap Cam are naturally gluten-free and lactose-free. Just make sure to use a chicken stock that is also free from these allergens. Read the labels of any shop-bought products carefully to be sure no gluten-containing or lactose-containing ingredients have slipped in. Done this way, the dish suits anyone with a gluten or dairy intolerance.
Tips for vegans and vegetarians
For a vegan or vegetarian version, the chicken and seafood can be swapped for tofu and a selection of colourful vegetables. Cabbage, broccoli and courgette make lovely additions that bring both flavour and nutrition to the pot. Use vegetable stock in place of chicken stock, and either leave out the fish sauce or replace it with soy sauce for that savoury depth.
More tips and tricks
Experiment with different vegetables and types of meat to create your own perfect Lau Thap Cam. Some people like to add rice noodles or glass noodles to make the dish even more filling and turn it into something close to a Vietnamese noodle soup. If you prefer it spicier, you can also add fresh chillies or a spoonful of chilli paste. Always cut the ingredients evenly so they cook at the same rate.
Adapting the recipe to your taste
One of the great things about Lau Thap Cam is its versatility. If you are not a fan of seafood, you can use different meats such as beef or pork instead — try slices of roast pork for a richer pot. The intensity of the broth can be dialled up or down to suit your preference simply by adding more or less fish sauce. Adjust the recipe to match your own taste exactly.
Ingredient substitutions
If certain ingredients are hard to find, there are a few easy alternatives. Pak choi can be replaced with chard or spinach. Instead of prawns, you can use chicken or tofu — much like the protein swaps that work so well with braised prawns. And if fish sauce is unavailable, soy sauce or a blend of stock and seasonings makes a good stand-in.
Drink pairing ideas
A traditional Vietnamese dish like Lau Thap Cam pairs beautifully with a cold beer or a light white wine. Vietnamese iced tea or fresh young coconut juice are equally refreshing options. Mix and match a few different drinks to find the flavour combination that suits the meal best.
Serving and presentation ideas
Present Lau Thap Cam in a large pot in the centre of the table, so each guest can assemble their own portions. Garnish the dish with fresh herbs and serve it with a selection of dips and sauces. Use colourful serving bowls and plates to make the spread look as inviting as it tastes.
A bit of history
Lau Thap Cam is a traditional Vietnamese dish with roots in the cooking culture of Southeast Asia. It is often served in the cooler months or for special occasions. Because it is prepared communally, it nourishes not only the appetite but also a sense of togetherness around the table. The dish reflects the versatility and the emphasis on fresh ingredients that are so central to Vietnamese cuisine.
More recipe ideas
Summary: Lau Thap Cam
In short, Lau Thap Cam is a hearty and versatile Vietnamese dish that brings together both traditional and modern elements. Thanks to the huge range of possible ingredients and preparation methods, there is something here for every taste. Give this recipe a try and enjoy an authentic taste of Vietnamese cooking. Enjoy your meal!
