Da Lat sits at 1,500 metres and even in dry season the temperature drops enough at night that you want something hot in front of you. "Lau ga la e" — chicken hotpot cooked with la e, a regional herb that tastes somewhere between lemon basil and star anise — is exactly that. The dish originated in Phu Yen province on the south-central coast but it took root in Da Lat decades ago, and now it's as much a part of the city's cold-weather identity as strawberries and ca phe sua da.
What La E Actually Does to the Broth
La e (sometimes written la e tia to distinguish it from similar-looking herbs) is the element that makes this hotpot different from a standard ga nau or plain chicken broth. The leaves are added in volume — a whole basket comes to the table — and as they steep in the simmering pot the broth takes on a faintly anise-sweet, slightly citrusy character that cuts through the fat of the chicken. It's not aggressive. It's more aromatic than spicy, and it builds slowly the longer the pot sits on the flame.
The chicken itself is almost always free-range ga ta or ga chay — older birds with firmer flesh that hold up to a rolling boil without turning stringy. You'll notice the broth starts clear and turns progressively more golden as the session goes on.
Where to Eat It in Da Lat
The most consistent spots are clustered around the Phan Dinh Phung and Nguyen Cong Tru streets near the city centre, and along a strip of older shophouses on Bui Thi Xuan.
Quan Lau Ga La E Ba Huong on Bui Thi Xuan (roughly opposite the corner with Tang Bat Ho) has been operating since the early 2000s and draws a mostly local crowd on weekday evenings. A pot for two costs around 150,000–180,000 VND depending on chicken portion size. They open around 4:30 pm and frequently sell out of the best cuts — specifically the neck and wings — by 8 pm, so arriving early is worth it.
Lau Ga 1981 near the Xuan Huong Lake end of Nguyen Thi Minh Khai is newer, slightly more tourist-legible, and charges closer to 200,000–220,000 VND for a two-person pot. The broth here is a touch richer and they offer both the traditional la e basket and a secondary tray of rau muong (morning glory) and nam huong (dried shiitake) for variety.
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What to Pair With It — Building the Full Meal
This is where most first-timers get it wrong: they order the hotpot and nothing else, eat through it quickly, and miss the rhythm of how a lau meal is supposed to work.
The Starch Question
The table default at most lau ga la e spots is a basket of "banh trang" (rice paper) and a separate plate of thin bun (round rice vermicelli). You're meant to alternate — sometimes pulling noodles into your bowl and ladling broth over them, sometimes wrapping a piece of chicken and a torn la e leaf in moistened rice paper and dipping it into nuoc cham. Both approaches work. Ask for extra bun rather than extra banh trang if you're eating a larger group; the noodles absorb the broth better in the later stages when the pot concentrates.
The Side Dishes Worth Ordering
Ga nuong muoi ot — grilled chicken with salt and chilli — is the best thing to order alongside the hotpot rather than an additional pot. It arrives fast, it's served at room temperature, and it gives you something to eat while the lau comes to a proper simmer. Cost at most spots: 60,000–80,000 VND for a half bird.
Nom ga bap cai — a shredded chicken and cabbage salad dressed with lime and fish sauce — works as a palate-reset between bowls of broth. The acidity is useful. Some places prepare it with shredded green mango instead of cabbage; either version does the job.
Skip the nem ran (fried spring rolls) if they're offered as a starter. They're usually pre-frozen and they sit awkwardly next to a herb-forward hotpot.
What to Drink
Bia hoi is the default at the local spots — a 330ml glass runs 10,000–15,000 VND. If you're at one of the slightly more polished restaurants, a Da Lat red wine (the local Vang Da Lat label) is an honest match for the anise notes in the broth, and a bottle costs around 80,000–100,000 VND. Avoid the impulse to order Vietnamese coffee (베트남 커피 / 越南咖啡 / ベトナムコーヒー) mid-meal; save it for after.
Photo by Đậu Photograph on Pexels
Practical Notes
Most lau ga la e restaurants in Da Lat (달랏 / 大叻 / ダラット) are dinner-only operations, opening between 4 and 5 pm and closing when stock runs out — realistically by 9:30 pm on weeknights, earlier on weekends. Bring cash; card readers are rare at the older family-run spots. A full meal for two, with sides and a round of beer, lands around 300,000–380,000 VND.
Last updated · May 26, 2026 · independently researched, never sponsored.
