Returning to Hong Vu commune, what captivates tourists is not only the genuine and gentle nature of the local people but also the flavors of the cuisine , deeply rooted in the traditions of Northern Vietnam. Among the treasure trove of delicious dishes here, fish salad is considered the "quintessence" of the culinary art of this simple yet sophisticated rural area, preserving its traditional flavors. According to locals, to enjoy authentic carp fish salad, one must seek out families who have been making it for many years. Visiting the home of Mrs. Pham Thi Thuan, a woman said to be very skillful in preparing dishes, especially fish salad, Mrs. Thuan shared: "Fish salad is a traditional dish that has been around for a long time. We usually use carp, raised naturally in our family's ponds. With skill, meticulousness, and generations of experience, we usually choose fresh, live fish, taking the firm middle part, then slicing it thinly and washing it with galangal water to preserve its sweetness and remove the natural fishy smell." The unique essence of Vu Thang's carp salad lies in its fermented rice vinegar sauce, a seemingly familiar yet unusual dipping sauce. The vinegar is made from finely minced pork belly, perfectly sour fermented rice, ground galangal, and just the right amount of seasoning, fermented over charcoal for many hours, then mixed with roasted peanuts and sesame seeds. When enjoyed, the refreshing sourness, subtle sweetness, and rich flavor blend perfectly with the fresh fish and aromatic herbs, creating an unforgettable and lingering aftertaste.
Vũ Thắng's carp salad captivates diners not only with the sweet, delicate flavor of fresh fish but also with the exquisite blend of culinary traditions and folk wisdom refined over generations. The locals understand the "cooling" properties of the fish and skillfully combine it with a variety of herbs readily available in their gardens, such as: Morus alba leaves, Ficus microcarpa leaves, Ficus microcarpa leaves, Ficus microcarpa leaves, Citrus aurantium leaves, Centella asiatica leaves, and Vong Cach leaves... Each leaf offers a unique flavor and function, contributing to a balanced taste and aiding digestion. Among them, Vong Cach leaves are considered an indispensable highlight, creating the distinctive character of Vũ Thắng's carp salad. Vong Cach trees are widely grown in the region; their leaves have a strong aroma that, when eaten with the salad, creates a very distinctive aftertaste. For the locals, the fragrance of Vong Cach has become a part of their homeland memories; simply catching a whiff of the leaves in the wind is enough to evoke images of a simple yet warm and cozy fish salad. Previously, carp salad was typically only made around the third lunar month, when the weather was favorable and the herbs and spices were lush and green. The dish mainly appeared during family gatherings and when entertaining honored guests. Nowadays, with the increasing demand for traditional cuisine, carp salad is prepared year-round, especially popular during holidays and festivals, when children and grandchildren return home to gather around the family dinner table and enjoy the simple yet rich flavors of Vu Thang, reflecting the land and people of the region.
Mr. Nguyen Van Hung, currently living in Hanoi, said: "Mackerel salad is a dish that's not for everyone. The first time you try it, you might be a little surprised, but once you get used to it, the flavor lingers for a long time. That's why every time I return to my hometown, I buy mackerel salad to treat my friends, as a way of introducing the unique cuisine of my village. For me, mackerel salad is not just a dish, but also a family memory, a thread connecting those who are far from home with the familiar flavors of their birthplace."
Vu Thang's carp salad is a distillation of simple, rustic produce from the countryside, deeply intertwined with the culinary life of the local people for generations. Though simple, the dish demands meticulous attention to detail in every step. When eating, diners must carefully arrange layers of herbs and spices, skillfully rolling them into a small cone shape, placing a thin slice of fish in the center, and then adding a touch of smooth, rich vinegar. This delicate blend creates a unique flavor: the fresh sweetness of the fish, the warm spiciness of galangal, the aroma of garden herbs, combined with the mild sourness and rich, creamy taste of the vinegar... All of this creates a dish rich in character, evoking the full flavor of home for every person far from their hometown.
Source: https://baohungyen.vn/doc-dao-mon-goi-ca-vu-thang-3191652.html
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