1. Origin of Vu Dai village braised fish

If you have heard of 'Vu Dai village braised fish', you will immediately associate it with a fragrant dish with the scent of galangal and ginger, rustic, carrying a long-standing cultural story, originating from the ancient Dai Hoang land – now Nam Ly, Ninh Binh province.

Vu Dai village braised fish, fragrant with traditional flavor, captivates diners. (Source: Collected)

The name "Vu Dai village braised fish" is associated with Dai Hoang village – the original model for the setting in the work Chi Pheo by writer Nam Cao. This makes this dish not just a simple specialty but also a symbol of a rustic, simple, yet affectionate Northern Vietnamese countryside.

In the past, the people of Dai Hoang often utilized the last catches of the season from ponds and lakes, braising them carefully in clay pots to save for Tet (Lunar New Year) occasions. Each pot of braised fish was simmered for over 10 hours, blending with fish sauce, galangal, ginger, and the gentle warmth of straw-fueled stoves, creating a rich, savory, and aromatic flavor, which tasted even better the longer it was kept.

Through the years, the craft of braising fish in Vu Dai village has been preserved and passed down through many generations. From small stoves in the village, this dish has now spread far, becoming a specialty sought after by many during Tet. More than just a dish, Vu Dai village braised fish is also a "countryside gift" containing the soul of the Red River Delta – where the salty, sweet, and savory flavors of the land and sky blend into every piece of fish, like a gentle whisper of a past memory.

2. Standard ingredients that create the famous Vu Dai village braised fish

2.1. Why is black carp the number one choice?

The point that creates the unique flavor of Vu Dai village braised fish starts with the main ingredient – black carp. This type of fish has firm flesh, few bones, thick skin, and a natural sweetness. When braised for a long time, the fish meat retains its chewiness and richness without becoming mushy or dry.

Black carp is a premium ingredient that creates a wonderful flavor for the braised fish dish. (Source: Collected)

People from Vu Dai village often choose black carp weighing from 5kg upwards to ensure delicious and firm meat. The body and tail parts of the fish are preferred the most because they have more meat, fewer bones, and easily absorb spices. Compared to other types of fish like catfish or crucian carp, black carp has the advantage of retaining its shape after braising, with firmer and more visually appealing meat.

The freshness of the fish is also considered a decisive factor. Fish just caught are immediately processed and braised, thereby retaining their natural sweetness, not being fishy, and helping the spices absorb evenly, creating the unmistakable characteristic flavor of braised fish from Vu Dai village.

2.2. Essential Spices and Ingredients

The traditional recipe for braised fish from Vu Dai village subtly combines many traditional spices. Galangal and ginger help remove the fishy odor, bringing a characteristic mild spicy aroma. Sliced galangal is lined at the bottom of the clay pot, while the rest is crushed and mixed with the fish, enhancing the flavor and preventing the bottom of the clay pot from burning.

Diverse spices of Vu Dai Village braised fish. (Source: Collected)

Dried shallots and fresh chili add a sweet and clear taste and a mild spiciness, highlighting the overall flavor of Vu Dai Village braised fish. The fish sauce chosen is the pure traditional type, unmixed, ensuring a rich flavor and outstanding aroma. Bitter caramel sauce or caramel coloring gives the fish a beautiful and attractive mahogany color after braising.

The special point in Vu Dai Village braised fish also comes from the fermented field crab roe extract and traditional fermented rice starter. These ingredients bring a light sourness, balancing the rich flavor, making the dish easier to enjoy. Layers of pork belly interspersed between the fish pieces increase the richness, while also helping the fish become tender and enhance its delicious aroma.

3. Vu Dai Village Braised Fish Technique: The Essence in Each Step

3.1. "Standard" Tools and Fire Technique

To achieve the standard flavor of Vu Dai Village braised fish, everything from the tools to the fire must reach absolute "standard". The people here remain loyal to the traditional utensils that have been used for generations. The clay pots are ordered from Nghe An because they have thickness and good heat retention, helping the fish cook evenly for 14–16 hours. The pot lids are made in Thanh Hoa, being both heavy and sealed, retaining steam so the fish surface is tender, fragrant, and not dry.

The firewood used for braising fish is not just any type. Villagers choose longan wood – a type of wood that burns for a long time, provides stable heat, does not create strange smoke, and has a characteristic light aroma, helping the fish dish become more flavorful.

The fire-watching technique is the part that best shows the braising skill of the cook. The fire must be even, not too high to avoid burning the bottom, nor too low, as it will prevent the fish bones from softening. Every small change in the fire intensity affects the quality of the braised fish pot, and that is what makes the subtle difference of Vu Dai Village braised fish compared to other braised fish dishes.

3.2. Elaborate and Lengthy Braising Process

Preparing Vu Dai Village braised fish begins with skillfully arranging the ingredients in the clay pot. First is a layer of galangal at the bottom, followed by a layer of pork belly, then pieces of black carp, topped with spices. After arranging, the fish is marinated for about 1–2 hours to allow the spices to penetrate evenly.

The fish braising process is meticulously and elaborately carried out to preserve the traditional flavor. (Source: Collected)

One of the important secrets of Vu Dai Village braised fish is braising twice over fire: initially using high heat to bring the fish pot to a boil, then reducing to a low, slow simmer for an extended period. When nearing completion, increase the heat again for the fish to "settle", helping the braising liquid thicken and deeply penetrate each fiber of the fish.

Adding water during the braising process also needs to be followed, only add hot water to prevent the fish from smelling fishy, and to ensure the spices spread evenly. The standard braising process lasts from 12 to 14 hours, with adjustments to the heat and even stirring of the fish pieces, ensuring each piece of fish is flavorful, bones are tender and crumbly, true to the standard of Vu Dai Village braised fish.

4. Enjoying Vu Dai Village Braised Fish: Special Flavor and Sensory Experience

When opening the lid of the Vu Dai Village braised fish pot, the first thing that impresses people is the rich aroma that fills the space. The scent of galangal, ginger, fish sauce, and spices blend together, creating a warm, familiar feeling like the Tet atmosphere in the North.

The fish has a moderately rich flavor, with natural sweetness from black carp and pork belly harmoniously blended. A little spiciness from chili and galangal, and a refreshing sourness from crab paste and fermented rice, make the dish well-rounded and not greasy. The braising liquid is smooth, lightly rich, carrying a distinctive aroma that makes anyone who tastes it unforgettable.

In terms of color, each piece of fish has a beautiful, glossy mahogany color, the fish bones are very tender but still retain their shape, the meat is not mushy. When eaten with hot white rice, the rich, savory, and aromatic taste of the fish melts on the tongue, leaving a rich, simple yet sophisticated aftertaste, true to the flavor of Vu Dai Village braised fish.

5. Notes When Buying Vu Dai Village Braised Fish

To enjoy the authentic taste of Vu Dai Village braised fish, especially during Tet, you should order in advance to ensure you get the best quality pot of fish. Many establishments now allow customers to communicate directly with artisans to adjust the flavor according to personal taste, such as reducing saltiness or adding a bit of spice. Some places also offer consultation via phone or online channels, which is very convenient for customers who are far away.

Nowadays, the packaging process for Vu Dai Village braised fish has been improved to suit long-distance transportation. Each pot of fish is carefully wrapped in an earthenware pot, vacuum-sealed, and cushioned with shock-absorbent material to ensure safety throughout the journey. This packaging method not only preserves the flavor but also ensures the dish arrives intact to the recipient.

When receiving Vu Dai Village braised fish, it should be stored in the refrigerator's cool compartment, maintaining a temperature of 2–8 degrees Celsius. If not consumed immediately, it can be frozen to extend its shelf life. When ready to eat, simply steam it again or heat it over low heat to warm the dish and retain its original delicious taste.

When transporting, prioritize choosing carriers with experience handling special products like Vu Dai Village braised fish, adhere to proper packaging requirements, minimize shaking, and avoid high temperatures. The best transportation time should be under 48 hours from the time the product is fully packaged to maintain optimal quality.

Vu Dai Village braised fish not only preserves the soul of Northern Tet flavors but is also a cultural pride for the people of Ha Nam. With its savory, rich taste, tender bones, thick braising liquid, and traditional story, Vu Dai braised fish deserves to be a specialty to be enjoyed and gifted to loved ones near and far.