Raw fish ceviche (Photo: baobacgiang.com.vn) Hanoi (VNA) - Bac Giang hasimpressed tourists with some mouth-watering local dishes like goi ca (raw fishdish), nom ca (fish salad), luon om (simmered eel) and other specialties madeof frogs.
Frogs can be cooked into various dishes. Stir-fried frog is easy to make and ispalatable to people with various tastes. For the dish, frog legs are mainlyused and cooked with blumea lanceolaria, piper sarmentosum and tuong (fermentedbean paste).
Meanwhile, the whole frog is minced and mixed with eggs, cloud ear fungus,scallion, salt and pepper to make fried chopped frogs. The mixture is then rolledinto balls, which are then deep-fried. This dish is served with various kindsof veggies and dipping sauce.
Stuffed frog is made of the same ingredients with fried chopped frogs; however,its recipe is a little bit more intricate. Frogs’ skin is removed deftly whilefrog meat and bones are finely chopped up and combined with eggs, cloud earfungus, scallion, salt and pepper. The blend is used as belly stuffing, whichwill be steamed and deep-fried.
“Goica me”, a raw fish ceviche made of Osteochilus fish,requires an experienced and meticulous gourmet to cook it right. The cook needsto carefully prepare the ingredients. They have to soak raw fish fillets in ricealcohol for 2-3 minutes, take them out to let dry, remove all the bones, drainand wrap them with paper towel, and keep them inside rice storage for 2-3hours.
Thewell-drained fillets are then sliced into thin, big pieces with a sharp knife, withthe skill removed. The fillets are put in a large bowl, well mixed with galingalepowder and roasted rice flour mix, and wrapped in paper to marinate.
Notonly making the dish but also enjoying it is an art.
Thedish is served with rice papers or leaves of loc vung, sung, and vong cach trees. The fish piece isrolled with a rice paper or the said-above leaves and dip into a special thick sauce,which is made from finely-chopped fish head, galingale extract, tuong (fermented soybean paste), me (fermented rice) and salt. It will beeven better when having the dish with a cup of traditional rice wine made inrenowned Van village.
Meanwhile, “nom ca” is a raw fish salad made ofOsteochilus fish or carp fish. The clean fish has all of its bones removed andits fillets are cut into strips, which are mixed with chopped tram den (black fruit fillings), youngbanana bulb, ginger leaves, sour star fruits, tuong and other seasonings. The dish is served with sung leaves to increase the taste. Itis usually made during the season of tramden in August and September as the fruit is the key, indispensable ingredientthat creates the delicious signature flavor of the dish.
To make simmer eel, fried soya curds, sliced pork belly, slashed bananas,cintronella, fermented soybean paste and other seasonings are needed. Eels arecleaned, cut into short pieces then simmered with the accompanying ingredients.When served, the dish should have the aroma of cintronella, fermented soybeanpaste, fermented rice, and mouthwatering eel pieces.
Nemnuong, or grilled pork sausage, is made of lean meat and pork rind. Thinstrands of pork rind and lean meat are mixed with roasted rice flour, salt andground pepper. Young guava leaves are rolled between meat and vong leaves. Thepork sausage is wrapped in dried banana leaf as the inner layer and freshbanana leaf as the outer layer and left for one day. It must be grilled finely beforebeing served. - VNA
Frogs can be cooked into various dishes. Stir-fried frog is easy to make and ispalatable to people with various tastes. For the dish, frog legs are mainlyused and cooked with blumea lanceolaria, piper sarmentosum and tuong (fermentedbean paste).
Meanwhile, the whole frog is minced and mixed with eggs, cloud ear fungus,scallion, salt and pepper to make fried chopped frogs. The mixture is then rolledinto balls, which are then deep-fried. This dish is served with various kindsof veggies and dipping sauce.
Stuffed frog is made of the same ingredients with fried chopped frogs; however,its recipe is a little bit more intricate. Frogs’ skin is removed deftly whilefrog meat and bones are finely chopped up and combined with eggs, cloud earfungus, scallion, salt and pepper. The blend is used as belly stuffing, whichwill be steamed and deep-fried.
“Goica me”, a raw fish ceviche made of Osteochilus fish,requires an experienced and meticulous gourmet to cook it right. The cook needsto carefully prepare the ingredients. They have to soak raw fish fillets in ricealcohol for 2-3 minutes, take them out to let dry, remove all the bones, drainand wrap them with paper towel, and keep them inside rice storage for 2-3hours.
Thewell-drained fillets are then sliced into thin, big pieces with a sharp knife, withthe skill removed. The fillets are put in a large bowl, well mixed with galingalepowder and roasted rice flour mix, and wrapped in paper to marinate.
Notonly making the dish but also enjoying it is an art.
Thedish is served with rice papers or leaves of loc vung, sung, and vong cach trees. The fish piece isrolled with a rice paper or the said-above leaves and dip into a special thick sauce,which is made from finely-chopped fish head, galingale extract, tuong (fermented soybean paste), me (fermented rice) and salt. It will beeven better when having the dish with a cup of traditional rice wine made inrenowned Van village.
Meanwhile, “nom ca” is a raw fish salad made ofOsteochilus fish or carp fish. The clean fish has all of its bones removed andits fillets are cut into strips, which are mixed with chopped tram den (black fruit fillings), youngbanana bulb, ginger leaves, sour star fruits, tuong and other seasonings. The dish is served with sung leaves to increase the taste. Itis usually made during the season of tramden in August and September as the fruit is the key, indispensable ingredientthat creates the delicious signature flavor of the dish.
To make simmer eel, fried soya curds, sliced pork belly, slashed bananas,cintronella, fermented soybean paste and other seasonings are needed. Eels arecleaned, cut into short pieces then simmered with the accompanying ingredients.When served, the dish should have the aroma of cintronella, fermented soybeanpaste, fermented rice, and mouthwatering eel pieces.
Nemnuong, or grilled pork sausage, is made of lean meat and pork rind. Thinstrands of pork rind and lean meat are mixed with roasted rice flour, salt andground pepper. Young guava leaves are rolled between meat and vong leaves. Thepork sausage is wrapped in dried banana leaf as the inner layer and freshbanana leaf as the outer layer and left for one day. It must be grilled finely beforebeing served. - VNA
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