Lap Thach fermented fish, a rustic dish imbued with village culture, is an indispensable part of the Tet tray.
Lap Thach fermented fish, a rustic dish imbued with village culture, is an indispensable part of the Tet tray.
Speed up production
In Lap Thach, the craft of making fish paste has been passed down through many generations as an indispensable part of the local culture. According to the locals, this dish originated from the need to preserve food during the long winter days when there was too much fresh fish to eat. People created a way to marinate with salt, combined with roasted rice powder from corn and rice to create a unique fish paste dish.
Ms. Tran Thi Lien Hoa (41 years old, Lap Thach, Vinh Phuc), owner of Dung Hoa Fish Sauce establishment - a famous brand in the locality, said that her family has been doing this business since her grandmother's time. "Since I was little, I have been familiar with the smell of fish sauce, seeing my mother and grandmother diligently making fish. Up to now, my family has been involved in the fish sauce making profession for three generations," Ms. Hoa shared.
Ms. Hoa's production facility not only supplies fermented fish to local people but is also a trusted address for many out-of-town diners. Photo: NVCC.
Ms. Hoa's establishment specializes in using fish such as pomfret, grass carp, and silver carp, purchased from neighboring rural areas such as Tien Lu, Van Quan, and Van Truc Lake. After being carefully processed, the fish are marinated and fermented with rice bran for a long time to achieve a delicious, characteristic flavor.
Every day, the facility produces about 90-100kg of fermented fish, with prices ranging from 70,000 to 100,000 VND/kg, depending on the type of fish. Especially during Tet, the demand for fermented fish increases, not only for eating but also as gifts. “On normal days, only two people are enough, but to make Tet goods, I have to hire 5-6 more people to keep up with orders. And I have to do it 2-3 months in advance so that the fish is ready to send to customers,” said Ms. Hoa.
After being salted, the fish is evenly coated with a layer of rice bran to help create a unique flavor and help preserve it longer. Photo: Minh Toan.
The production of fermented fish also requires careful calculation of time. According to Ms. Hoa, in winter it usually takes 4 months for fermented fish to reach the standard, while in summer it only takes 2-3 months, with a time of 6 months to more than 1 year if kept in suitable conditions, ensuring warmer weather. The finished fermented fish can retain its delicious flavor for a long time.
For Lap Thach residents, fermented fish is not only a dish but also a part of their memories. Ms. Nguyen Thi Mai, a long-time customer, confided: “Every Tet holiday, my family buys fermented fish to eat with banh chung. The taste of the fish reminds me of the old days, when the whole family gathered around the dinner table in the cold of early spring.”
Careful to every grain of salt
What makes the special appeal of fish is its distinctive flavor, a combination of salty, slightly sour and the strong aroma of roasted rice powder. The fish pieces after being fried until golden brown on the pan are not only visually appealing but also surprisingly “appetizing” with rice.
To make a batch of delicious fish, each step requires meticulousness. From gutting the fish, washing it with water until it is clear, to the step of salting and stuffing it with fish powder, everything must be in the right proportion and technique. “10kg of fish usually needs about 1kg of salt. The salt must be clean and of high quality, such as Hai Chau iodized salt, to ensure that the fish does not spoil. 1kg of fresh fish will produce about 700 grams of finished fish powder,” Ms. Hoa shared.
The fish must be washed many times to ensure it does not spoil during natural fermentation. Photo: Minh Toan.
In particular, the layer of fish bait must be stuffed into the belly, gills and evenly covered to ensure natural fermentation of the fish. A layer of guava leaves or dry straw is used to keep the bait from spilling out. The longer the bait is kept, the more flavorful and slightly sour the fish will be, suitable for many people's taste.
Fish sauce is suitable for both adults and children. Over time, Lap Thach fish sauce still holds a special place in the hearts of local people and diners from far away. Each batch of fish sauce is not only the result of hard work but also a symbol of love for the homeland and traditional craft.
The person making the salted fish must be meticulous about every grain of salt to ensure the finished product has the full flavor. Photo: Minh Toan.
Lap Thach fermented fish is not only a dish, but also a story about culture, the ingenuity and love of the people here for their traditional profession. In the bustling atmosphere of Tet, the aroma of fermented fish makes the family meal more warm and delicious.
Source: https://nongsanviet.nongnghiep.vn/ca-thinh-lap-thach-trong-mam-com-tet-d418640.html
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