A Coastal Dish With Its Own Identity

In Phan Thiet, Lau Tha is more than a hotpot. It is a coastal tradition, a reflection of daily life shaped by sea winds, fishing seasons and the creativity of local families. Every time the dish is served, the cook becomes part storyteller, part host, guiding guests through each ingredient as if introducing close friends.

A Bamboo Tray Full of Colors

At the center of every Lau Tha meal is a large bamboo tray lined with fresh banana leaves. The moment it is placed on the table, it draws attention. In the middle sits a plate of filleted fish, pale pink and glistening. Around it, banana blossom petals open outward like a flower, each holding a different ingredient: boiled pork slices, thin strips of fried egg, cucumber, young banana blossom, green mango and sometimes water spinach cut into fine threads.

It feels rustic yet elegant, simple yet full of care. Everything is arranged in harmony, both for balance and for beauty.



The Heart of the Dish Is Ca Mai

Though different fish can be used, locals agree that the soul of Lau Tha is ca mai. This small silver fish is a specialty of the coastline from Ninh Thuan to Khanh Hoa and is caught fresh from April to November in the lunar calendar.

Despite its size, preparing ca mai requires skill and speed. The fish is filleted with a sharp knife, quickly rinsed in lemon water to remove any smell, then mixed with a blend of ginger juice, chili and garlic. The flesh becomes firm, lightly pink and full of flavor. This is what locals call the ""heart"" of Lau Tha.

Two Ways to Enjoy Lau Tha

Lau Tha is unique because it does not follow the usual hotpot style. Here, people enjoy it in two traditional ways, each revealing a different taste of the coast.

The first way is to eat it like a roll. Place rice paper on your hand, add a bit of noodles, vegetables and fruit, then top with ca mai. Dip the roll into a thick peanut sauce made from peanuts, garlic, tamarind and ripe banana blended together, with a hint of Phan Thiet fish sauce. The taste is rich, nutty and full of layers.

The second, more common way uses a warm bowl. Instead of dipping ingredients into a boiling pot, diners place vegetables, noodles, fish and pieces of rice paper into a bowl, then pour hot broth over it. The broth, made from shrimp, tomatoes and onions, lightly cooks the ingredients, creating a warm, fragrant bowl that is gentle and comforting.



A Dish With Many Variations

Each family has its own recipe for the broth and sauce. Some prefer a sweeter balance, some more savory. A small bowl of sliced chili and pure fish sauce is always on the table so each person can adjust to their taste.

Some say that Lau Tha carries the harmony of the five elements: spicy, sour, salty, bitter and sweet. Whether or not one believes in this idea, the combination of ingredients creates a flavor that is truly special to this coastal land.

Lau Tha in Phan Thiet is not just a meal. It is a story of the sea, the fishermen, the gardens behind every home and the people who turn simple ingredients into something memorable."