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Braised fish of Vu Dai village, Ly Nhan district, Ha Nam province, uses only natural ingredients, free of preservatives. (Photo: VNA)
Braised fish of Vu Dai village, Ly Nhan district, Ha Nam province, uses only natural ingredients, free of preservatives. (Photo: VNA)
Well-braised fish boasts an enticing aroma without being fishy, and rich taste without being overly fatty. (Photo: VNA)
Well-braised fish boasts an enticing aroma without being fishy, and rich taste without being overly fatty. (Photo: VNA)
The fish is cooked with ingredients available in rural areas over a prolonged period, absorbing the smoky essence of the fire and subtle flavors of the countryside of Vietnam. (Photo: VNA)
The fish is cooked with ingredients available in rural areas over a prolonged period, absorbing the smoky essence of the fire and subtle flavors of the countryside of Vietnam. (Photo: VNA)
Marinated fish is braised in clay pots on wood stoves for 10-20 hours. (Photo: VNA)
Marinated fish is braised in clay pots on wood stoves for 10-20 hours. (Photo: VNA)
The process requires constant supervision to ensure the pot doesn’t dry out. (Photo: VNA)
The process requires constant supervision to ensure the pot doesn’t dry out. (Photo: VNA)
The cooks check the pots regularly to make sure the liquid doesn’t dry out. (Photo: VNA)
The cooks check the pots regularly to make sure the liquid doesn’t dry out. (Photo: VNA)
The primary ingredient is black carp, which must weigh at least 5 kg, have a long body, and be raised for over three years to meet the standard. (Photo: VNA)
The primary ingredient is black carp, which must weigh at least 5 kg, have a long body, and be raised for over three years to meet the standard. (Photo: VNA)
To cater to both domestic and international demand, Vu Dai braised fish is now widely available on e-commerce platforms. (Photo: VNA)
To cater to both domestic and international demand, Vu Dai braised fish is now widely available on e-commerce platforms. (Photo: VNA)
Tran Thu Huong is the third generation heir of a braised fish business in the village, with the brand Que Anh Chi. (Photo: VNA)
Tran Thu Huong is the third generation heir of a braised fish business in the village, with the brand Que Anh Chi. (Photo: VNA)
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Vu Dai braised fish: A renowned specialty of Ha Nam

Braised fish cook in the unique style of Vu Dai Village in the Red River Delta province of Ha Nam, has gained fame far and wide thanks to its special taste.

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