Vu Dai braised fish is not only a delicious dish, but also an indispensable part of the culinary culture of the people of Ha Nam. This dish is associated with stories about the countryside, about human love, about the reunion of Tet holidays. Made from the freshest ingredients and through the skillful hands of the local people, Vu Dai braised fish has a unique flavor that is hard to find anywhere else.
The dish bears the mark of the lowland plains, to have a delicious pot of braised fish, it must go through many stages. Every stage is very meticulous. In particular, there is a combination of 4 different provinces and cities. Only people in Nghe An can make the clay pot, but only people from Thanh can make the skillful and talented lid. The canning box, nowhere is more durable and beautiful than Nam Dinh and the pots of braised fish processed in Dai Hoang village. If one of these 4 things is missing, the pot of braised fish will not be complete.
"Vu Dai Village Braised Fish" is a traditional specialty of Hoa Hau Commune, Ly Nhan District, Ha Nam Province. This dish reminds us of the famous short story Chi Pheo by writer Nam Cao.
Each pot of Vu Dai braised fish is a work of culinary art, requiring meticulousness and dedication from the craftsman. The first and most important ingredient is black carp, choosing those weighing 4kg or more, with firm, fresh meat. The fish is cleaned, cut into bite-sized pieces, and marinated thoroughly with traditional spices such as fish sauce, pepper, chili, ginger... creating a rich, unforgettable flavor.
To have a standard pot of braised fish, people must use longan firewood, a type of firewood with high heat, helping the fish to cook evenly and retain its characteristic flavor. The braising process takes many hours, requiring patience and experience of the worker. The simmering fire, the crackling sound of burning firewood combined with the fragrant smell of braised fish, create a cozy, rustic space.
Every year, near Tet, when customer demand increases, villagers stay up all night to make special pots of braised fish.
Every 30-45 minutes, the cook gently opens the pot lid, adds water and adjusts the heat to ensure the fish is cooked evenly and does not burn. When the water in the pot dries up, the braised fish begins to turn a beautiful cockroach-wing color, the fish meat is firm and soaked in spices. The characteristic aroma of Vu Dai braised fish spreads throughout the space, stimulating the taste buds of anyone.
To keep the fish pot warm, people often cover it with rice husks. Rice husks retain heat well, helping the fish cook evenly and retain moisture, making the fish meat soft and sweet. After many hours of cooking, when the water in the pot is almost gone, the braised fish pot is taken out. Each piece of fish is delicious, rich in flavor, with firm meat and soft bones, bringing an unforgettable culinary experience.
Dai Hoang braised fish is sold by locals all year round, but the busiest and busiest days are still the days before Tet, especially days like the full moon of the twelfth lunar month, the occasion of Ong Cong and Ong Tao Festival. During these days, visitors from all over the country flock here to place orders, many braised fish production facilities have to refuse because they cannot make it in time. During each Tet holiday, the whole commune supplies the market with about 33,000 pots of fish, mainly for the domestic market. The price of each pot ranges from 500,000 VND to 1,500,000 VND depending on the size, weight and customer demand...
Fish braising requires meticulousness and carefulness to make the best products.
In the past, braised fish was a daily dish for people who worked hard all year round. Perhaps that is why, no matter how busy a family is, on the New Year's Eve dinner table, there must be a pot of braised fish placed next to the banh chung (square sticky rice cake) to offer to their ancestors.
Currently, Hoa Hau commune has 6,000 households, of which nearly 300 households produce and process braised fish. To build the brand, the commune also mobilized people to establish a Braised Fish Association with about 30 members participating and certified by OCOP. Since joining, the members have paid special attention to protecting the brand, of which the most important concern is the issue of food safety.
