How braised fish are made in Ha Nam nowadays

A tour inside a home facility Dai Hoang village, in the northern province of Ha Nam, that cooks and sells the local renowed braised fish on a large scale.

Galangal roots - an indispensable ingredient of the dish (Photo: VNA)

Childen help out selecting ​galangal roots (Photo: VNA)

Only black carps fed on freshwater snails are used for the food (Photo: VNA)

Preparing the ingredients to put inside earthenware cooking pots (Photo: VNA)

(Photo: VNA)

The fish is cooked on wood fire for 10 hours following the village's traditional technique. (Photo: VNA)

(Photo: VNA)

There are always people looking after the pots to adjust the flame if neccessary. (Photo: VNA)

(Photo: VNA)

Finished braised fish pots ready to be sold (Photo: VNA)

VNA