Lẩu Mắm is a traditional southern Vietnamese hotpot using fermented fish as the basis for the broth. It is pungent and swimming with catfish, dried shrimp, pork, shrimp and eggplant. A plate of vegetables, such as lettuce, bean sprouts, cabbage, bitter melon, and a variety of fresh herbs like mint, rau răm (Vietnamese coriander) and perilla are provided for you to add to your bowl. It is a perfect winter dish to be shared by everyone at the table.