One of The Typical Dish in Mekong Delta named LAU MAM
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Season the pork belly with 1 tsp minced shallot, ½ tsp pepper, 1 tsp pork stock or chicken stock and 2-3 tsp fish sauce. Mix well and set aside for about 15 minutes. 

Boil the pork bones with the water over high heat for about 5 minutes until the impurities rise to the top. Dump out the whole pot, wash the bones and the pot clean , then return the bones to the clean pot. Add 3 liters of water, 1 tsp salt and ½ peeled onion. Bring to a boil and lower the heat to medium and cook for 1 hour.

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In a saucepan, add 1 tbsp vegetable oil and fry 1 tbsp minced garlic and 1 tbsp minced lemongrass until fragrant. Then add the seasoned pork and stir-fry until it's no longer pink. Then add the eggplant, 1 tsp hot pepper flakes and 1 tsp chicken stock or sugar. Stir-fry for about 5 minutes until the eggplants are slightly cooked. Turn off the heat and set aside.

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For the fermented fish broth, use Mam ca linh and Mam ca sac (200 g each). Cook the fermented fish with 1 litter of water. Bring to a boil and cook on medium for 15 minutes until you only see the bones in the broth. (The smell is pretty strong so remember to open your window)

Pour the fermented fish broth into the pork broth through a sieve. Discard the left overs. Next, use a pestle to smash 3-4 stocks of lemongrass. Add to the broth pot.

Also add the stir-fried pork belly and eggplants into the broth pot, then season the broth to your taste with some sugar or chicken stock. 

To serve, add your favorite seafood and vegetables into the boiling broth. Cook for a couple of minutes and then enjoy with some rice vermicelli and dipping sauce

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