A tour inside a home facility Dai Hoang village, in the northern province of Ha Nam, that cooks and sells the local renowed braised fish on a large scale.
![]() Galangal roots - an indispensable ingredient of the dish ![]() Childen help out selecting galangal roots ![]() Only black carps fed on freshwater snails are used for the food ![]() Preparing the ingredients to put inside earthenware cooking pots ![]() ![]() The fish is cooked on wood fire for 10 hours following the village's traditional technique. ![]() There are always people looking after the pots to adjust the flame if neccessary. ![]() ![]() ![]() Finished braised fish pots ready to be sold |
VNA