Braised Crucian Carp in Rice Husk - A Rustic Specialty with Rich Hometown Flavor

This unique cooking method creates a fish dish with eye-catching golden brown skin and soft meat imbued with the sweet flavor of rice husks and spices.

Braised carp in rice husk is a traditional dish of the people in the Northern Delta, the crystallization of the sophistication in fermentation techniques and the rich flavor of the countryside. This unique preparation method has created a fish dish with eye-catching golden skin, soft meat imbued with the sweet taste of rice husk and spices.

Origin : Associated with rice growing areas in Thai Binh , Nam Dinh, Hung Yen

Highlight : Rice husk fermentation technique creates a unique aroma

The dish reflects the Vietnamese philosophy of "eating according to the season" , skillfully combining traditional food preservation techniques. Each piece of fish is imbued with the flavor of alluvial soil, the scent of straw stove smoke and the talented hands of the housewife.

"The essence of this dish lies in turning rice husks - something that is considered a waste - into a unique flavoring ingredient. This is true folk culinary art!"

Braised crucian carp in rice husks is not only a dish but also a "living museum" preserving the memory of the rice civilization. Each piece of fish is imbued with the Vietnamese spirit of "maximum utilization - minimum waste" , turning seemingly ordinary things into culinary masterpieces.

Let's return to the rustic yet poetic dishes, with the smell of smoke, the smell of sunlight, the calls to each other like familiar sounds in life, and that is the smell of homeland...