Delicious Quan Son carp salad

Near Huong Son commune lies the Quan Son lake area (formerly part of My Duc district), famous for its carp salad. The uniqueness of the fish salad here has created a very distinctive culinary feature, making it a popular stop for tourists to enjoy delicious food while visiting the scenic Huong Son area (Huong Pagoda).

Quan Son carp salad is different from many other types of fish salad. The carp used is naturally raised in Quan Son Lake. According to locals, the carp here feed on freshwater algae and moss, so their meat is fragrant, sweet, and less fishy. People usually choose fish weighing 2-3 kg, with firm flesh and few small bones for the salad. After cleaning, the fish is filleted, thinly sliced, soaked in lemon water or vinegar to remove the odor and create a crispy texture, then marinated with roasted rice flour, galangal, lemongrass, garlic, and finely ground chili peppers. The distinctive feature of Quan Son carp salad is that the entire fish's entrails and roe are removed, cleaned, finely ground together with pork belly, seasoned, and then steamed into a dish called "boi".

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Enjoying Quan Son carp salad is quite elaborate. To eat it authentically, you need more than 10 types of forest and garden leaves, picked early in the morning, such as Barringtonia, Chrysanthemum, lime leaves, fig leaves, Centella asiatica, and star anise leaves... When eating, diners will layer the leaves on top of each other like clothes. Fig leaves wrap the outside, followed by smaller leaves inside, then roll them into a small funnel shape. The size of the roll depends on the diner's skill. Once the leaf funnel is complete, diners pick up a piece of fish mixed with roasted rice powder, add a slice of ginger, a clove of garlic, chili, a piece of green mango, a spoonful of "boi" (a type of spice), sprinkle with some roasted peanuts, and put it into the leaf funnel. Diners will then put the entire leaf funnel containing the fish, boi, and roasted peanuts into their mouths to enjoy.

The astringent taste of fig leaves and banyan leaves, the slight bitterness of chrysanthemum leaves, the fragrant aroma of lime leaves, combined with the sweet and refreshing taste of fresh fish, the spicy kick of chili and galangal, and the rich, nutty flavor of roasted peanuts and "bổi" (a type of spice), all create an explosion of flavors. This perfect combination of spices, along with a touch of local rice wine, makes Quan Son carp salad an unforgettable dish that diners will remember forever.

Today, along with its captivating natural landscape, Quan Son carp salad has become a culinary "brand" of Hanoi, a distinct highlight in the journey of exploring the southwestern suburbs of the capital.

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Source: https://hanoimoi.vn/hap-dan-goi-ca-me-quan-son-715278.html