Vu Dai villagers start braising traditional fish for Tet holiday

Villagers in Vu Dai Village in the Northern Province of Ha Nam which is famous through Chi Pheo story of author Nam Cao, a resident in the village, are busy at preparing their traditional braised fish for Tet holidays.

This village has a well-earned reputation for superb cuisine including braised fish today. One month before Tet holiday (the Lunar New Year), villagers have begun buying materials and clay pots for the peak season of making the traditional braised fish.

Each house has bought from hundreds to thousands of pots depending on the orders they receive. The price is from VND500,000 (US$17.9) for a one-kilogram of braised carp pot and VND1.5 million for a six-kilogram pot.

First of all, villagers have to choose clay pots carefully. Clay pots are made in the Central Province of Nghe An while lids are made in Thanh Hoa Province. Only carps with the weight of 4 kilograms are used for braising the famous dish. Additionally, villagers use 15 natural spices to cook the village’s age-old specialty.

Once the fish has been cleaned, two or three slices of fish are embalmed with lemon juice, ginger, galingale, broth made from pig bone and traditional spices of the village before it is braised for at least 12-16 hours straight.

Vu Dai villagers start braising traditional fish for Tet holiday
The braised fish clay pot. Photo: SGGP
Vu Dai villagers start braising traditional fish for Tet holiday
A woman in the village is cooking the traditional braised fish. Photo: SGGP
 
Vu Dai villagers start braising traditional fish for Tet holiday
Some of natural spices to cook the village’s age-old specialty. Photo: SGGP
Vu Dai villagers start braising traditional fish for Tet holiday
Carps are used for making the traditional braised fish. Photo: SGGP
Vu Dai villagers start braising traditional fish for Tet holiday
Clay pots are bought from the Central Province of Nghe An for braising the traditional fish dish. Photo: SGGP

Do Trung (SGGP)

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