The process requires constant supervision to ensure the pot doesn’t dry out. VNA Photo: Khánh HòaMarinated fish is braised in clay pots on wood stoves for 10-20 hours. VNA Photo: Khánh HòaTo cater to both domestic and international demand, Vu Dai braised fish is now widely available on e-commerce platforms. VNA Photo: Khánh HòaTran Thu Huong is the third generation heir of a braised fish business in the village, with the brand Que Anh Chi. VNA Photo: Khánh HòaBraised fish of Vu Dai village, Ly Nhan district, Ha Nam province, uses only natural ingredients, free of preservatives. VNA Photo: Khánh HòaThe process requires constant supervision to ensure the pot doesn’t dry out. VNA Photo: Khánh HòaMarinated fish is braised in clay pots on wood stoves for 10-20 hours. VNA Photo: Khánh HòaWell-braised fish boasts an enticing aroma without being fishy, and rich taste without being overly fatty. VNA Photo: Khánh HòaThe primary ingredient is black carp, which must weigh at least 5 kg, have a long body, and be raised for over three years to meet the standard. VNA Photo: Khánh HòaThe process requires constant supervision to ensure the pot doesn’t dry out. VNA Photo: Khánh HòaTran Thu Huong is the third generation heir of a braised fish business in the village, with the brand Que Anh Chi. VNA Photo: Khánh HòaThe cooks check the pots regularly to make sure the liquid doesn’t dry out. VNA Photo: Khánh HòaTran Thu Huong is the third generation heir of a braised fish business in the village, with the brand Que Anh Chi. VNA Photo: Khánh Hòa
Vu Dai braised fish: A renowned specialty of Ha Nam
Braised fish cook in the unique style of Vu Dai Village in the Red River Delta province of Ha Nam, has gained fame far and wide thanks to its special taste. VNA Photo: Khánh Hòa
