Bac Lieu was a deserted forest area that was reclaimed in the early 19th century. Therefore the culinary art of locals here is very simple with only a few spices.   Coming to this area, visitors should not miss a chance to enjoy local typical dishes, such as Lau mam kho (mixed vegetables and fermented fish flavoured hot pot), eel hot pot, grilled snake-head, steamed snake-head served with pickled Bon Bon vegetables, rice vermicelli with snake-head soup, spicy vermicelli with beef, Xeo cake, fried anabas served with ginger fish sauce, etc. However, the most delicious and typical dish of the watery area of the South is the Cong Tu hot pot. It has become a specialty and an indispensable dish in the area in general and at Cong Tu Bac Lieu Hotel in particular, and well sought after by visitors. The major ingredients for the hot pot include eel, butterfish, meat, shrimp and cuttle-fish and some spices, such as lemongrass, fresh pepper, Nam rom (Volvariella volvacea), cinnamon, galanga, water morning glory, rice vinegar, abalone, etc. To make the broth of the hot pot, it is necessary to use pork bones. The technique includes putting pork bones in a pot, covering with boiling water, adding some salt, lemongrasses and galanga, simmering for 2-3 hours and discarding the bones and other ingredients, and lastly adding other spices to suit your taste. Place the other prepared ingredients on large plates. When served, the broth with its added ingredients should be boiling. By Huu Thanh – Minh Quoc