In Vu Dai Village, now part of Hoa Hau Commune in Ha Nam Province, the traditional dish of braised fish holds a special place in the hearts of residents. This recipe, celebrated for its deep-rooted history, is a key part of the local cuisine.

Locally known as “Vu Dai Braised Fish” or “Dai Hoang Braised Fish,” it is renowned as a regional delicacy.

Tran Duc Phong, a 55-year-old resident and owner of a well-known braised fish establishment, shared that this dish was once made at home with a salty taste. Historically, as living standards improved, families began to sell it, particularly during the Lunar New Year.

“My parents started this business nearly 30 years ago, and I’ve been in it for almost 20 years myself. I’ve honed my skills to the point where I can tell if the fish is seasoned properly just by its aroma,” Phong explained.

Every household in the village has its personal touch on the recipe. Nonetheless, the essence of braised fish remains unchanged, adhering to the traditional methods set by preceding generations, Phong noted.

Every year, Phong’s family produces thousands of pots of braised fish, especially busy during the 10 days leading up to the Lunar New Year, at which time they can fulfill up to 400 orders daily. To handle the demand, 15 additional workers are hired, who are split into two shifts, allowing them to braise fish around the clock.

These pots of braised fish not only support Phong’s family but also share the unique flavors of their home throughout Vietnam and even internationally.

The preparation process relies on traditional techniques and utilizes ingredients such as galangal, ginger, lime, onions, and chili. To ensure the highest quality, Phong’s family carefully selects each ingredient, from the black carp to the fish sauce, firewood, and clay pots used in cooking.

The black carp, typically weighing between 5 and 8 kilograms, is raised on a diet of snails for 2–3 years and must be kept alive before cooking to ensure the optimal texture and taste. Once ready, the fish are descaled, gutted, and cut into pieces, then washed with salt water to remove any fishy odor and set aside to dry.

The clay pots for braising come from Nghe An Province, while their durable lids are sourced from Thanh Hoa Province. During cooking, slices of galangal are layered at the bottom of the pot, followed by fish, seasonings, and just enough water to cover it all, before placing the pots on firewood stoves.

Longan tree firewood is favored, as it provides stable heat without harmful smoke, allowing the fish to cook evenly and taste fresh.

After 30 minutes, other ingredients like caramel sauce, annatto oil, ground galangal, and chili are added before covering the pot and allowing it to simmer slowly.

While the process of braising fish may appear straightforward, it demands extensive effort and vigilance. The dish needs to simmer for 12–14 hours, with the cook constantly monitoring the level of heat and water. The smoky atmosphere presents its own challenges, testing the endurance of those involved.

To combat the fishy odor, Phong shares that lime juice is essential. Additionally, as the liquid evaporates, boiling water is added to keep it moist.

The hallmark of Vu Dai Braised Fish is its texture and flavor: the fish is tender enough to eat the bones, while the flesh remains firm. Its rich taste, bolstered by fresh ingredients and traditional techniques, allows it to be stored for up to a week without spoilage.

Local authorities note that the braised fish industry has flourished, providing significant income for many families. Currently, over 40 families in Hoa Hau Commune produce braised fish year-round, with that number exceeding 100 during the Lunar New Year.

Vu Dai Braised Fish is priced between VND 600,000 and VND 2,000,000 per pot. Many businesses now use vacuum-sealing technology to inhibit mold and bacteria growth, extending the flavor and shelf life of their product.