Lau mam was a popular dish among farming communities hundreds of years ago, especially in the southwestern provinces. Nowadays, lau mam is considered a delicacy and is often served to special guests. Lau designates the broth, and mam the salted fish. The main ingredient used in the broth is marinated fish to which meat and vegetables are added . Various ingredients, such as seafood, fish, and meat, are prepared on separate plates.
Guests choose and boil their meat in the broth.
The meal is accompanied by several fresh vegetables and aromatic herbs. This dish is particularly enjoyed since so many alternatives are possible, offering a wide array of delicious flavours. Canh chua originated from the Mekong Region, more specifically from Dong Thap Muoi. Canh chua is a fish sour soup made with fish from the Mekong River and so dua flower. This dish is mostly served when the so dua flower first blossoms at the end of the rainy season.