As the Lunar New Year (Tet) approaches, the fires of Vu Dai village in Nam Ly Commune, Ninh Binh Province burn day and night. The demand for the village’s famous braised fish surges each year during the festive season, driving local producers into their busiest period.

Known historically as Dai Hoang braised fish, this humble yet refined dish has long been a celebrated specialty of Vu Dai village. Though produced year-round, the atmosphere becomes especially lively as Tet draws near, with households racing to deliver thousands of clay pots to markets nationwide.

At Ba Kien Braised Fish, run by Nguyen Ba Toan’s family, hundreds of pots are slow-cooked daily to meet Tet orders. Toan said the peak season begins in early December of the lunar calendar, when his family employs nearly ten workers split into two shifts working through the night. This year, he expects to sell around 4,000 pots - nearly 10 tons of black carp - with prices ranging from VND600,000 to VND1.1 million per pot. The premium “Tien vua” line, designed for luxury gifting, sells for up to VND2 million each.

The difference between regular and “Tien vua” versions lies mainly in presentation and packaging. While both share the same traditional recipe, the premium line uses only the fish’s middle section, slow-cooked in thick glazed clay pots and packed in elegant boxes, whereas the standard version uses thinner pots and the whole fish.

Preparing an authentic pot requires meticulous work. Every ingredient - from the fish to the spices and firewood - must be carefully chosen. A typical pot combines about ten natural seasonings such as galangal, shallots and chili, using only pure fish sauce and no salt. The fish must be braised over long-burning lychee wood, which emits no smoke and maintains steady heat, allowing the meat to firm up and absorb flavor deeply.

Throughout the 12–16 hours of cooking, the fire is kept at a gentle simmer. If it flares up, the cook must sprinkle water over the lid to cool the pot and prevent the broth from spilling. During the process, artisans constantly monitor the water level, topping up with boiling water to ensure the fish remains fully submerged.

“Each pot uses black carp weighing 5 to 8 kilograms,” Toan explained. “The finished fish should have a glossy amber color, tender bones and a rich, savory flavor. Because we use no preservatives, it can be safely stored for about three days at room temperature or a week if refrigerated.”

According to local authorities, Nam Ly Commune currently has nearly 300 households engaged in the trade. The traditional craft not only sustains cultural heritage but also provides stable income and jobs for hundreds of workers, contributing significantly to the local economy.

Trong Tung