Vu Dai village braises fish in clay pots for Tet treat
VOV
Chia sẻ
VOV.VN - Situated some 50 kilometres away from Hanoi in the northern province of Ha Nam, Vu Dai village is famous for its braised fish in clay pots which has become a delicacy of the northern region during Lunar New Year, known locally as Tet.
With three weeks to go before Tet, residents of Vu Dai village in Ha Nam province’s Ly Nhan district have been busy making their traditional braised fish in order to meet orders on the occasion of the country’s largest festival.
Local villagers are believed to have their own secret recipe which they use to make the special dish, with the recipe being passed down from generation to generation.
The dish is prepared by Cá Trắm or black carp fish weighing around four to eight kg.
A layer of minced galangal is placed at the bottom of the pot in order to prevent the fish from getting burned and to create a distinctive flavors.
According to information provided by villagers, the secrets of the dish are based on the ingredients and the way that people prepare them.
The fish pieces are placed in individual clay pots and feature different spices.
The villagers use only longan firewood as it imparts a fragrance and maintains the fire for a long period. This is particularly important as it takes around 12 hours to cook this dish.
Once the fish is boiled, the cook then adds lime juice and a caramelised sauce.
The workers have to look after the fish pots covered in smoke for many hours, which can make their eyes sore and uncomfortable.
Many workers use masks and even swimming goggles so they can work for many hours and meet the schedule.
A pot costs between VND700,000 and VND1.5 million, depending on its weight.
