The sweet of the stock often springs from marrowbone or fish meat. The intriguing fragrance stems from the harmonious combination of herbs, including caramelized garlic, chopped scallions, as well as okra, rau ram (Vietnamese coriander), ngo gai (long coriander), Thai basil, and so on, at the cooker’s disposal. Large piles of greens, tofu, starchy taro root, and noodles, mushroom are integral to be served with the broth. The main ingredient, beef, seafood, meat or the mixture of all is ordered according to personal interest. Like other hotpots, things were either boiled or blanched in the simmering stock and then served with soy sauce and spicy fish sauce. It is interesting with ultimate processes, adding stuff, removing and eating and just-cooked foods sounds too tempting to restrain from. Once the dipping course is done, rice noodles and bean sprout are added to the viscid broth to create a second course of delicious soup. “Lau canh chua” with its sour taste and pure harmony of basic flavors, is not just a favorite warming your belly and your heart in the winter but also an idea choice for hot summer days.