The countryside specialty of this place in Thai Binh is 3-4kg grass carp grilled for a very long time, the whole village smells fragrant.

Carp weighing 3-4 kg are grilled for hours using an elaborate preparation method, creating the signature grilled fish of Thai Xuyen, Thai Thuy district, Thai Binh province, with an irresistible taste.

Thai Xuyen is a low-lying, flooded rural area in Thai Binh province, with many ponds and lakes, so the people raise a lot of fish. It's unclear when grilled fish originated, but it's known that the craft has been passed down through generations, and most households in Thai Xuyen know how to make it. About 30 km from Thai Binh city, along provincial road 458, you'll see countless grilled fish vendors on both sides of the road through Thai Xuyen commune. The aroma of grilled fish mixed with the smoke from the longan charcoal fills the entire countryside.

To make this grilled fish dish, the main ingredient is none other than fish raised in Thai Xuyen. Many types of fish can be chosen, such as black carp, grass carp, or silver carp, but the two best for grilling are snail carp and black carp. The fish must weigh at least 2 kg or more to be delicious when grilled, and the bigger the better.

Grilled fish is a rural specialty in Thai Xuyen commune, Thai Thuy district, Thai Binh province. The grilled fish is usually grass carp and is often grilled for many hours.

After the fish is gutted, the head and intestines are removed, and the scales are peeled off, it is divided into sections about 10cm long, and then each section is divided in half lengthwise.

The fish is rinsed one last time before marinating. Spices account for up to 40% of the fish's flavor. Therefore, choosing the right spices and preparing the fish properly are extremely important. The main spices include fish sauce from Diem Dien, cumin seeds, black pepper, turmeric, galangal, lemongrass, five-spice powder, etc.

Turmeric and galangal are crushed and the juice is strained through a sieve. Lemongrass and chili peppers are finely chopped. Then, all the ingredients are mixed together and marinated for about an hour.

A typical tool for grilling fish is the tongs, made from long, mature bamboo sticks about half a meter long, used to clamp the fish, then using barbed wire to tie the fish tightly to the tongs.

Next, grill the fish over charcoal for 5 to 7 hours, gradually lowering the heat and turning the fish frequently to prevent some parts from burning while others remain undercooked.

In the past, people grilled fish using straw, the aroma of sticky rice straw clinging to each piece, and the salty taste of the ash making the fish even more flavorful. However, grilling with straw is very laborious and expensive, so now they only grill with charcoal or wood embers, and the taste is just as delicious.

Some batches of fish require 8-9 hours of grilling due to their large size and thickness. After grilling, the fish, with its golden-brown color, is arranged on a plate and garnished with dill, lettuce, and perilla leaves, making it incredibly appealing. The dipping sauce must be fish sauce made from Diem Dien to truly complement the fish; each 3kg grilled fish is enough for a family of ten to finish.

In recent years, Thai Xuyen grilled fish has become well-known to tourists from many places, including foreign visitors who come here to buy it as a souvenir. Although it's grilled, it's not greasy and can be kept for months without any problems.

Currently, in Thai Xuyen commune, Thai Thuy district (Thai Binh province), over 60% of households are engaged in grilled fish production, exporting their products throughout the country. In addition, many tourist groups want to experience grilling fish firsthand, learning the preparation process and enjoying authentic grilled fish.

The people of Thai Xuyen commune also have a folk saying, "Without grilled fish, it's not a proper feast," meaning that every feast in Thai Xuyen must include grilled fish. This allows visitors from other places to immediately recognize the difference in this seemingly remote, low-lying rural area, yet one that boasts a rich culinary flavor, reflecting the warmth and hospitality of its people.

Source: https://danviet.vn/dac-san-dong-que-noi-nay-cua-thai-binh-la-ca-tram-3-4kg-dem-nuong-lau-oi-la-lau-ca-lang-thom-lung-20240924000712244.htm