Braised fish from Vu Dai Village, cooked over a blazing fire for Tet.

Upon entering the area of Vu Dai village (now Nhan Hau hamlet, Hoa Hau commune, Ly Nhan district, Ha Nam province), we could already smell the fragrant aroma of the traditional folk dish called "braised fish"; at this time, every household in the village was busy cooking fish all night long to serve diners in the days leading up to Tet.

One of the families with the best braised fish in Vu Dai village is undoubtedly that of Mr. Tran Huy Thoa. Mr. Thoa has been specializing in braising fish for 25 years. The recipe for a perfect braised fish dish is a family secret passed down from generation to generation.

Mr. Thoa said that the fish used for braising must be black carp, weighing between 4kg and 6kg. After cleaning the carp, removing the head and tail, only the middle section is used, cut into bite-sized pieces, drained, and then marinated with his family's secret spices.

“The spices that make up the distinctive flavor of traditional braised fish are galangal, ginger, chili peppers, lime, onions, salt, sugar, crab broth, fish sauce, bone broth, coconut water… the secret and flavor of a standard pot of braised fish is mainly determined by the seasoning process,” Mr. Thoa revealed.

Making braised fish involves three main steps: preparing the fish, arranging it in the pot, and braising it. Each step has strict requirements to ensure a high-quality dish. The fish is then braised continuously for 12 to 14 hours over a consistently even fire, neither too strong nor too weak. The firewood used must be longan wood, as it provides high heat, removes the earthy smell, and softens the fish bones. During braising, water must be added continuously as it evaporates, until only about a spoonful of water remains in the pot before the heat is turned off. A perfectly braised fish dish should be free of any fishy smell, with each piece fragrant, firm, and retaining its original texture.

"On average, my family only cooks a few dozen pots of fish stew each month, but during holidays, especially Lunar New Year, we cook nearly 5,000 pots of fish stew per season. Currently, we have a large number of regular customers, so during Tet like this, family members take turns cooking fish stew all night to keep up with the orders..." - Mr. Thoa shared.

Also one of the village's well-known fish stewing establishments, these days, Ms. Tran Thu Huong's family and other family members are busy from morning till night with the fish stewing business.

Ms. Huong said that her family has been making braised fish for nearly a decade, starting with small, sporadic orders, and now she makes 70-100 pots of fish every day: "The fame of braised fish from Vu Dai village is not only due to the delicious taste of the dish but also the hard work of the laborers who put their hearts into the craft," Ms. Huong shared.

No one knows for sure who the originator of braised fish was, but the locals believe this flavorful dish has been passed down through generations. Ms. Huong shared: "Each family has its own secret recipe for braised fish; grandparents passed it down to parents, and parents passed it down to me. This is the third generation of my family making braised fish."

"Unlike traditional sales methods, today's transactions mainly take place via social media and phone, payments are made via bank transfer, and goods are shipped using various methods: by car or motorbike for nearby locations, and by road or air for distant locations, making it quite convenient," said Ms. Huong.

According to Mr. Tran Xuan Thuc, Chairman of the Nhan Hau Braised Fish Production and Business Association, Hoa Hau commune has a traditional braised fish making craft that dates back a very long time. Previously, it was mainly for gifting to relatives and friends; after demand increased, braised fish became a marketable product. Mr. Thuc's family has also been making braised fish for 20 years.

Mr. Thuc shared that the ingredients for Nhan Hau braised fish are extremely simple, all readily available in the Vietnamese countryside, including ginger, galangal, lemon, chayote, and starfruit… The type of fish chosen for braising is large black carp. The fish is cleaned, scaled, and then cut into pieces. Ginger and galangal are crushed, and starfruit and chayote are sliced. The best pot for braising the fish is an earthenware pot because it retains the fish's aroma.

Through our research, we also learned that the braised fish dish here has many different names such as: Vu Dai braised fish, Ba Kien braised fish, Dai Hoang braised fish, Nhan Hau braised fish, Ha Nam braised fish… but the secret to making customers remember it forever is not just the brand name but the unique flavor, which is rarely found elsewhere.

Another unique feature of Vu Dai braised fish is that, if stored in a cool place, it can retain its flavor for 2-3 weeks without the need for any preservatives. On average, a family in Nhan Hau village sells about 20 pots a day. The price per pot ranges from 600,000 VND to 2,000,000 VND depending on size and weight.

To meet market demand during the days leading up to the Lunar New Year, fish-making families in Vu Dai village often have to hire dozens of extra workers, taking turns day and night to keep the fire burning and constantly adding water to the pots to prevent the fish from burning.

Mr. Tran Huu Thao, Chairman of the People's Committee of Hoa Hau commune, Ly Nhan district, said: Currently, Hoa Hau commune has 6,000 households, of which nearly 300 households produce and process braised fish. Thanks to the traditional braised fish making profession, many families in Hoa Hau have become prosperous. To build a brand, and to help the specialty braised fish from Vu Dai village reach further into domestic and international markets, the local authorities have encouraged people to establish a Braised Fish Association with about 30 members who have received OCOP certification. Since joining, the members have paid special attention to protecting the brand, with the most important concern being food safety.

“For many years, businesses and households in Hoa Hau making braised fish have applied vacuum packaging technology, allowing the fish to last longer while retaining its flavor and freshness. There's a Vietnamese proverb that says, 'A delicious meal is remembered for a long time,' and if you ever taste the braised fish from Dai Hoang - Nhan Hau village, you'll surely never forget its distinctive delicious flavor...” – Chairman Tran Huu Thao of the commune said about his hometown's specialty.../.

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