Lau mam (mixed vegetables and fermented fish flavoured hot pot) is a much-appreciated specialty in southern Vietnam . The major ingredients for the hot pot include fresh eel, beef, shrimp, cuttle-fish and other species of fish, various kinds of vegetables. The most typical flavour of the hot pot is created by fish sauce made from Sac fish (Trichgaster pectorakilis), a kind of sweet-smelling and greasy fish, the spicy taste of red chilli pepper and the sweetness of other ingredients.   Ingredients: (Serves 4-5 persons) Hu fish (Pangasius conchophilus), Chem fish (Lates calcarifer), shrimp, cuttle-fish, beef, pork: 250g Sac fish sauce: 1 bowl Broth: 1 litre Some kinds of vegetables such as eggplant, split water morning glory, sliced banana tree, neptunia, bitter vegetables, water lily, Houttuynia; liquid lard; sugar; seasoning; fish sauce; dried garlic and onions; and rice vermicelli Preparations: Cook Sac fish sauce until it melts and then filter to remove the fish bones. Add the fish sauce into the broth with eggplant, fresh shrimp and sliced cuttle-fish. Clean Hu fish, Chem fish, beef and pork and then place them on a large plate. Clean all vegetables. When serving, the broth with its added ingredients should be boiling. Story: Bich Van Photos: Tra My