Previously, people in Vinh Phuc province cleaned and fermented fish with roasted rice flour to prolong its shelf life. Over time, this dish became a specialty with a unique flavor, attracting visitors from all over.
Fermented fish is made from two main ingredients: raw fish and roasted rice flour, but the preparation process requires meticulousness and skill. After about 3-4 months, when the fermented fish is ready, it is taken out, the old roasted rice flour is scraped off and replaced with new flour, or it can be used immediately.
Authentic fermented fish must meet certain criteria, such as the fish pieces being dry, firm, and fragrant with the aroma of roasted rice flour and guava leaves. Additionally, the fish meat should be amber or reddish-pink in color, with the skin golden brown from the roasted rice flour.
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