The dish that is popular among the locals and its name is also the name of the utensil for the hot pot: Cù lao. Cù lao is made of aluminum or stainless steel. It is similar to a large bowl with a tall cylindrical tube in the middle which is used to store charcoal for boiling or cooking food and broth. This image is like an islet floating on the river, expressing the people's creativity when making a dish imbued with the indigenous identity. Ms. Phan Kim Phước, the owner of Song Khánh garden (Sơn islet, Bình Thủy district, Cần Thơ city), said: “At every death anniversary in the past, my family had Cù lao hot pot and shredded pork skin fresh spring rolls (bì cuốn), etc. Now as a tour guide, I want people to know about the dishes of my grandparents. I still keep the old cooking method to create the same taste as in memory.” To cook Cù lao hot pot, you need to be meticulous because this dish has a sophisticated recipe and a unique charm.

According to Ms. Nam Phuoc’s traditional recipe, it takes several steps to prepare and make a perfect Cù lao hot pot. In particular, the broth of the dish is one of the key elements. It is cooked from pork bones, dried shrimp or dried squid, cabbage, carrots, or cassava so the broth is naturally sweet and clear. The ingredients of the dish include crispy dry pork skin, pork, pork organs, Bronze Featherback Fish cake, duck egg rolls with tofu skin, minced meat rolls with cabbage ... Just like other hot pot dishes, a plate of vegetables is an indispensable part of Cù lao hot pot since it not only enhances the flavor of the dish but also makes the dish more eye-catching and mouthwatering. Most of the ingredients of the dish have been preliminarily cooked and just need to be presented on the table. Layers of vegetables, meat, and pork intestines are displayed alternately in layers, together with a bowl full of additional broth. Burning coal will be placed inside the hollow cylinder in the middle, which has the effect of heating the pot, as well as contributing to the fragrance of the dish. The charcoal used is mangrove charcoal, which does not create smoke but has a very characteristic smell of charcoal, giving the Cù lao hot pot a distinctive flavor. Normally, we eat Cù lao hot pot with fresh rice vermicelli. The slight sweetness of the broth and the freshness of the ingredients create a delicious taste for the dish which offers customers an unforgettable flavor

Today, Cù lao hot pot has many variations and has become a popular dish in many restaurants. However, it is not easy to find Cù lao hot pot that is prepared by traditional methods and has an authentic taste. In Cần Thơ city, there are a few restaurants that retain the distinctive flavor of this hot pot dish, such as Hồi Ðó, Nhà Quê … and recently, Song Khánh garden (Sơn islet). Cù Lao hot pot is often served at parties, especially weddings because this dish is delicious, easy to eat, and suitable for all ages.