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.
|The braised fish clay pot. Photo: SGGP|
|A woman in the village is cooking the traditional braised fish. Photo: SGGP|
|Some of natural spices to cook the village’s age-old specialty. Photo: SGGP|
|Carps are used for making the traditional braised fish. Photo: SGGP|
|Clay pots are bought from the Central Province of Nghe An for braising the traditional fish dish. Photo: SGGP|
Do Trung (SGGP)
Rustic but delicious and delicate "Old Quarter braised fish", which contains many distinct culinary culture features, has becoming more and more popular among costumers, making it a famous dish under the brand of " Hanoi - 36 Old Streets”.
The old green Hang Be Market was well known for various ready-to-eat dishes.