Braised Crucian Carp in Rice Husk - A Rustic Specialty with the Rich Flavor of the Homeland

This unique cooking method has resulted in a fish dish with an attractive golden-brown skin and tender flesh infused with the sweet and savory flavor of rice husks and spices.

Braised carp in rice husk is a traditional dish of the people in the Northern Delta, the crystallization of the sophistication in fermentation techniques and the rich flavor of the countryside. This unique preparation method has created a fish dish with eye-catching golden skin, soft meat imbued with the sweet taste of rice husk and spices.

Origin : Associated with rice-growing regions in Thai Binh , Nam Dinh, and Hung Yen provinces.

Highlight : The technique of fermenting rice husks creates a distinctive aroma.

This dish reflects the Vietnamese philosophy of "eating according to the seasons ," seamlessly combining traditional food preservation techniques. Each piece of fish is infused with the flavors of the alluvial soil, the smoky aroma of the straw-fired stove, and the skillful hands of the home cook.

"The essence of this dish lies in turning rice husks - something that is considered a waste - into a unique flavoring ingredient. This is true folk culinary art!"

Braised crucian carp in rice husks is not only a dish but also a "living museum" preserving the memory of the rice civilization. Each piece of fish is imbued with the Vietnamese spirit of "maximum utilization - minimum waste" , turning seemingly ordinary things into culinary masterpieces.

Let's return to simple, rustic dishes imbued with poetic charm, the scent of smoke, the aroma of sunshine, the familiar sounds of everyday life—the scent of home...