Authentic specialties from the countryside of Vinh Phuc province.

Located more than 60km from Hanoi, Vinh Phuc is not only famous for its attractive tourist destinations such as Tam Dao and Dai Lai Lake, but also attracts visitors with its diverse and unique cuisine . Among the local dishes, Lap Thach fermented fish has become a prominent specialty loved by people near and far.

Fermented fish, also known as sour salted fish, is a dish that has been associated with many generations of people in Lap Thach district. This specialty showcases the ingenuity of the local people and is proof of their sophistication in preserving food using simple ingredients.

Fermented fish is made with various types of fish. Photo: Dung Hoa

Long-standing and unique, fermented fish originated from the need to preserve fish during times of scarcity. Previously, due to difficult conditions, people could only cultivate rice once a year, and the amount of wild fish caught exceeded consumption. To avoid waste, people created fermented fish, transforming surplus into a delicious and long-lasting dish.

Although the main ingredients of fermented fish are raw fish and roasted rice flour, achieving the authentic flavor requires an extremely elaborate and meticulous preparation process. First, the fish must be kept with its scales intact, cleaned of its guts, cut into pieces, and lightly scored to allow the seasoning to penetrate evenly. Then, the fish is salted for several days to remove the fishy smell and dry the pieces. Once the fish has absorbed enough salt, it is pressed tightly to remove excess water, and then marinated with roasted rice flour.

The seasoning used to marinate fish is a perfect combination of white rice, glutinous rice, and soybeans, or fragrant corn flour. These ingredients are roasted until crispy, golden brown, and fragrant, then ground into a fine powder. Interestingly, the powder shouldn't be ground too finely, just enough to hold its shape, ensuring the marinated fish remains dry and doesn't release excess water.

The locals carefully rub the roasted rice powder onto each piece of fish, coating both the inside and outside evenly, creating a golden, fragrant layer of powder. The fish pieces are then arranged in earthenware jars, alternating with a thick layer of roasted rice powder on top, and depending on taste, guava leaves may be added to enhance the flavor.

After about 3-4 months of fermentation, the fermented fish will reach its perfect ripeness. At this point, the fish should be dry, firm, amber or reddish-pink in color, and the skin evenly coated with the fermented rice powder. The flavor of fermented fish offers a unique combination of mild sourness, saltiness, and the rich aroma of the fermented rice powder, making it unforgettable for those who taste it.

Each piece of fish during the cooking process. Photo: Dung Hoa

Fermented fish can be eaten immediately or prepared in various ways. One of the most popular methods is grilling the fish over charcoal. When grilled, the fish emits an irresistible aroma, making everyone want to try it right away.

Fermented fish is the pride of the people of Lap Thach. Initially, its main purpose was preservation, but over time, fermented fish gradually became a traditional, unique, and popular dish, spreading far and wide. Fermented fish has become a specialty known to many tourists, and currently, the model of producing clean fermented fish has helped many families here earn a stable income.

Ms. Hoa is in the process of preparing the fermented fish dish. Photo: Dung Hoa

Currently, many fermented fish production facilities in Lap Thach have partnered with supermarkets nationwide, bringing this product closer to consumers. Notably, this dish has been certified by the Vinh Phuc Provincial Department of Agricultural, Forestry and Fisheries Quality Management as meeting food safety and hygiene standards. Families producing fermented fish must strictly adhere to production processes, from selecting the fish, cleaning, salting, to fermenting, ensuring the product consistently meets the highest quality standards for consumers.

Lap Thach fermented fish not only boasts the rich flavor of tradition but also represents meticulous craftsmanship in every step of its preparation. For those who have tasted this dish once, the characteristic sour and salty taste along with the aroma of the fermented rice will be an unforgettable memory. This dish demonstrates the creativity of the local people in food preservation, contributing to the unique culinary culture of Vinh Phuc, captivating tourists every time they visit.

Huong Giang

Source: https://www.congluan.vn/ca-thinh-lap-thach-dac-san-dam-da-tu-lang-que-vinh-phuc-post317252.html