Lap Thach fermented fish - The rich flavor from the countryside kitchen

Lap Thach District, Vinh Phuc Province (old) is not only known for its charming midland scenery but also famous for a rustic dish that has been associated with life here for hundreds of years, which is fish sauce. This rustic dish is not only a specialty on the daily meal tray but also becomes a culinary pride, appearing on every holiday, the reunion day of local people.

Lap Thach has a low-lying terrain, during the rainy season the fields are often flooded, each year people can only grow one rice crop. Therefore, the natural fish in ponds, lakes, rivers and streams reproduce abundantly, cannot be eaten all, and are difficult to sell. From that simple need to make a living, people have come up with a way to salt fish with rice bran to save for later consumption.

Over the years, this dish has become a specialty, creating a unique identity for the Northern midlands. Not only within the family, Lap Thach fermented fish has a brand name, sought after by many tourists. Some households have boldly developed a model of producing clean fermented fish, with packaging and labels, bringing in a stable source of income, with some families earning tens of millions to hundreds of millions of dong each year from this traditional profession.

Lap Thach fermented fish - a meticulously prepared dish that has created its own identity

Born and raised in Minh Tru village, Tien Lu commune, Ms. Tran Thi Hang was taught by her grandparents and parents from a young age how to identify fish and how to make quality batches of fermented fish. Her love for fermented fish has helped her create a unique, delicious flavor that many diners will remember the first time they taste it.

Ms. Hang said: Fish sauce can be made from many types of fish, but the most delicious are still silver carp, common carp, and common carp. After the fish is cleaned, gills and intestines removed, it is thoroughly rubbed with salt to remove the fishy smell and help the meat firm. The most important thing is the layer of roasted and crushed rice powder, which both creates the aroma and preserves the soul of the dish. People in Lap Thach district (old) have their own secret to ensure that the fish is kept sealed and not exposed to air. They often line the jar with clean areca leaves, use straw rolls and bamboo strips to tightly compress the mouth of the jar and let the fish gradually absorb the spices. The fermentation process lasts from seven to ten days, enough for the fish to absorb the spices, ferment naturally and can be preserved for a long time without chemicals.

The skill is also shown in the cleaning process. Before and after processing, all tools such as knives, basins, jars, and pots are scrubbed, rinsed with boiling water, and turned upside down to dry. The fisherman must wash his hands, and the jars containing the fish are regularly wiped to prevent dirt from entering. It is this meticulousness and carefulness that makes the profession of salting fish refined.

Golden fish pieces grilled on charcoal leave an unforgettable taste for anyone who enjoys it from the first time.

The finished product is eye-catching golden-brown fish pieces, fragrant with the smell of rice bran, mildly sour, salty, and fatty. The best taste of the fish bran is when fried or grilled over charcoal, served with white rice, raw vegetables and dipped in garlic and chili fish sauce. On cold rainy days, sitting next to a hot meal with a plate of golden rice bran, crispy fish pieces, and the salty and sour taste on the tip of the tongue, one can fully appreciate the quintessence of hometown cuisine .

Although life has changed a lot today, many families still keep the habit of salting fermented fish. They consider it a way to preserve their identity, a link between the past and the present. For those who live far from home, every time they return, eating a piece of hot fermented fish is like finding the taste of their childhood. For tourists, it is a unique culinary experience that is hard to forget.

Lap Thach fermented fish has become a commodity product that increases income for many local people.

In recent years, Lap Thach fermented fish has been recognized as an OCOP product of the province. Production facilities have been supported to improve packaging, labels, and raise food hygiene and safety standards, opening up opportunities to bring this specialty to a large market. Thereby, contributing to improving farmers' income, while promoting the image of the midland region to friends inside and outside the province.

Le Minh

Source: https://baophutho.vn/ca-thinh-lap-thach-huong-vi-nong-nan-tu-bep-que-239041.htm