Sticky rice is a common dish, which can be found in almost every corner of Hanoi. But there is a unique sticky rice style served with “ro dong”, a local perch that can only found in rice fields.
To prepare for the dish, we must clean the fish in a right way by using vinegar or rice wine to partly get rid of the stinky smell of the fish.
Additionally, when boiling the fish, remember to add some ginger to make it smell better.
After boiling the fish, we have to separate the flesh and bone. Then we stir fry the flesh.
The best way is to fry it with medium-low heat, beat the flesh gently and patiently for about an hour so the spice, including pepper, salt, and fish sauce, can be soaked perfectly into the meat.
To make the soup, stew the fish bones for five to six hours. Then we will add some ginger and vegetables. The best veggie is mustard greens.
It is best to order and enjoy a very hot bowl with flying smoke of soft steamed sticky rice combined with shiny brown strips of perch and some golden, crispy fried onion slices on top.