More than 60km from Hanoi, Vinh Phuc is not only famous for its attractive tourist destinations such as Tam Dao and Dai Lai Lake, but also attracts visitors with its diverse and unique cuisine. Among the rustic dishes, Lap Thach fermented fish has become a prominent specialty that is loved by many people near and far.
Fish Thinh, also known as sour salted fish, is a dish that has been associated with many generations of people in Lap Thach district. This specialty shows the ingenuity of local people, is a testament to the sophistication in preserving food from simple ingredients.
Fish sauce with ingredients from many different types of fish. Photo: Dung Hoa
Long-standing and special, the dish of fish sauce originated from the need to preserve fish during times of scarcity. In the past, due to difficult conditions, people could only grow rice once a year and the amount of natural fish caught was more than they could consume. In order to avoid waste, people created the dish of fish sauce, turning the surplus product into a delicious dish that could be preserved for a long time.
Although the main ingredients of fish sauce are raw fish and rice powder, to create the standard flavor, it must go through an extremely elaborate and meticulous processing process. First, the fish must keep its scales intact, be cleaned of intestines, cut into pieces and lightly scored to absorb the spices evenly. Then, the fish is salted for a few days, helping to remove the fishy smell and dry the fish. When the fish has absorbed enough salt, people press it to remove excess water, then marinate the fish with rice powder.
The bran used to marinate fish is a perfect combination of rice, sticky rice, soybeans, or fragrant corn bran. These ingredients are roasted until golden brown and fragrant, then crushed. The interesting thing is that the bran is not crushed too finely, but just right, helping the fish to remain dry when marinated and not leaking water.
People carefully rub the rice bran onto each piece of fish, coating it evenly inside and out, creating a golden, fragrant layer of rice bran. The fish pieces are then placed in a ceramic jar, alternating with a thick layer of rice bran on top, and depending on taste, guava leaves can be added to enhance the flavor.
After about 3-4 months of fermentation, the fermented fish will reach the perfect maturity. The fish pieces must now be dry, firm, amber or pink in color, and the skin must be soaked in the fermented fish powder. The flavor of fermented fish powder brings a unique combination of light sourness, saltiness and the rich aroma of fermented fish powder, making it unforgettable for those who enjoy it.
Each piece of fish during the cooking process. Photo: Dung Hoa
Fish can be eaten as is or processed into many different dishes. One of the most popular ways is to grill the fish on a charcoal stove. When grilled, the fish gives off a fragrant aroma that makes everyone want to try it right away.
Fish sauce is the pride of Lap Thach people. Initially, the main purpose was to preserve, but over time, fish sauce gradually became a traditional, unique and popular dish, spreading everywhere. Fish sauce gradually became a specialty known to many tourists and now, the clean fish sauce production model has helped many households here have a stable income.
Ms. Hoa in the process of processing and preparing the fish sauce dish. Photo: Dung Hoa
Currently, many fish-making facilities in Lap Thach have cooperated with supermarkets nationwide, bringing this product closer to consumers. In particular, this dish has been certified by the Department of Agricultural, Forestry and Fishery Product Quality Management of Vinh Phuc province to ensure food hygiene and safety. Households making fish-making must strictly follow the production process, from selecting fish, cleaning, salting to fermenting, ensuring that the product is always of the best quality when it reaches consumers.
Lap Thach fermented fish not only has a rich traditional flavor but also a meticulous process in each stage of processing. For those who have enjoyed this fish dish, the characteristic sour and salty flavor and the aroma of the fermented fish will be an unforgettable memory. This dish has shown the creativity of the people in preserving food, contributing to the unique culinary culture of Vinh Phuc, attracting visitors every time they visit.
Huong Giang
Source: https://www.congluan.vn/ca-thinh-lap-thach-dac-san-dam-da-tu-lang-que-vinh-phuc-post317252.html
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