Trout and sturgeon hot pot is a traditional dish originating from the Sapa region, and it's prepared with sturgeon and a species of salmonid called rainbow trout. The rainbow trout and sturgeon have been farmed in the region since 2005, and nowadays they're a part of a local specialty that's particularly popular during winter.

The dish consists of sliced salmon and sturgeon and a hot broth, served with local wild vegetables including pumpkin buds and watercress. This communal dish is enjoyed by cooking pieces of fish in the hot broth.