A clean-sour pot from giấm bỗng
Lau Dam Bong is a Northern sour-hotpot specialist on 7G Nguyen Thi Minh Khai, District 1 — its broth gets its clean, sharp sourness from giấm bỗng, fermented rice vinegar. Dinner only, Monday to Saturday.

The sour is the story
Everything at Lau Dam Bong starts from one ingredient: giấm bỗng — the fermented rice-vinegar lees that have soured Northern Vietnamese cooking for generations.
One evening, one sour pot
Nothing fussy. The giấm bỗng broth comes to a boil, the table dips and sips together — the clean sourness lightens everything.



Photos: Lẩu Dấm Bỗng / Google Maps · 10/2026
The story of the giấm bỗng pot
Three glimpses: the ingredient, the pot, and Nguyen Thi Minh Khai street.

What giấm bỗng is
Giấm bỗng is vinegar fermented from rice-wine lees — the clean-sour seasoning at the heart of Northern cooking, from sour soups to the hotpot.

Sour, made for dipping
Giấm bỗng's sourness never overpowers the food — it lifts it, so every dip tastes fresh.

A District 1 address
On Nguyen Thi Minh Khai street, District 1 — open every evening Monday to Saturday, 17:00 to 22:00.
Lau Dam Bong opens 17:00–22:00, Monday to Saturday — when the street lights come on, the giấm bỗng pot starts to boil.
Address
7G Nguyen Thi Minh Khai
Mon–Sat · 17:00–22:00
hours as published by the restaurant