Nguyen Thi Thin’s family in Dai Hoang village, Hoa Hau commune, Ly Nhan district, Ha Nam province, is one of the families producing braised fish. As Tet approaches, her family members are busy working to serve domestic customers and those in foreign countries. The production techniques have been passed down over decades, ensuring that the fish’s flavour remains original.
The fish used weighs 4 kilograms or more which are raised for 3 years or more, providing good quality meat. The fish is cleaned with lemon, salt and hot water before removing internal organs, head and tail.
Earthenware pots are used to cook fish. Before use, the pots are cooked in hot water to ensure they will not split
Ginger, galingale, chilli, onion, lemon, fish sauce, sugar and salt are the main spices. “In normal days, 6 family members work together; however, during the lunar New Year, I have to hire 60 people caring for 600 pots, or roughly 1.8 tons of fish,” said Ms Thin.
Sugar cooked until it returns brown is added into the pot to make the fish a more attractive colour.
Water and lemon juice are added to remove the fishy smell. Fish can also be cooked with coconut juice for producing higher quality of fish flavour.
Fish is cooked with longan wood, as it produces high and stable heat.
It takes 14 hours to cook the fish on a moderate fire.
It is hard work.
A qualified pot provides firm meat and soft bones, with spices imbued in the fish.
Depending on the weight of the fish, on average, each pot is sold at VND450,000. Each year, Ms Thin’s family sells from 3,000-4,000 pots.