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