Hai Phong specialty processed in half a day, soft and fatty, attracting customers from near and far

Through a meticulous processing process, this specialty is not only loved in Hai Phong but also attracts customers from near and far because it is soft, fatty, and clean, both meat and bones, and is best enjoyed with hot rice.

Kien Thuy braised sardine is a famous specialty in Hai Phong , recognized as one of the top 100 Vietnamese specialties 2020 - 2021 by the Vietnam Record Organization (Vietkings) and Top Vietnam Organization (VietTop).

As the name suggests, this dish is made from the main ingredient of sardines. This is a typical fish, found in abundance in the Kien Thuy sea (old district name of Hai Phong city), especially in the Van Uc river mouth area.

The fish has a small, elongated, slightly oval body, about 15-20cm in size. The fish scales are blue, with many small black dots on the body, so it is also called spotted flagfish.

The ideal time to catch sardines is from the 8th to 9th lunar month and lasts from January to April of the following lunar year. During this season, sardines are considered the most delicious: firm, sweet, fatty meat and lots of eggs.

Sardines are considered a precious product that nature has bestowed upon the localities in the Van Uc estuary (formerly Kien Thuy district), Hai Phong city. Photo: Tran Hue , Be Linh

Ms. Bui Ha - owner of a kitchen specializing in providing braised sardines in Nghi Duong commune, Hai Phong city (former Kien Thuy district) said that to have delicious braised fish, the input ingredients must be carefully selected.

Fish should be selected while still fresh, purchased directly from fishing boats that have just docked. The fish eyes should be bright, the meat should be thick but moderately soft, and elastic.

Clean the fresh fish, remove the scales, then cut a slice below the gills to remove the gallbladder and intestines. This step must be done carefully to avoid breaking the gallbladder and keep the eggs in the belly intact, ensuring that the braised fish will not be bitter and will have a fragrant, fatty taste.

“Sardines have a distinctive fishy smell, so before braising, people often soak the fish in lemon or vinegar, adding a little salt. Then, wash the fish again with rice water to remove the smell, then take it out to drain, and wait for marinating.

Fish is usually marinated with fresh ground galangal, a little turmeric, caramel, fish sauce, salt, chili, crushed shallots, etc., waiting about half an hour for the spices to soak in," said Ms. Ha.

Sardines are cleaned and stewed with green bananas, pork belly, galangal... to create a delicious dish. Photo: Lan Anh

In addition to fresh fish, this dish also uses many ingredients and spices such as green banana, shallot, chili, galangal, ginger, chayote, fish sauce, pepper...

Depending on each family's preferences and regional culture, people can add, subtract or replace ingredients to make the braised sardine dish more palatable and attractive.

After being cleaned, the ingredients are placed in the pot, enough water is added and boiled until dry. To prevent the fish from burning when stewed for a long time, the chef can line the bottom of the pot with sugarcane, then place the fish and spices on top.

According to Ms. Ha, because sardines have many small bones, the bones are hard, so they need to be braised for a long time, about 10-12 hours. The fish is braised twice so that the bones are soft but the meat is still firm, flavored and not broken or crushed.

“When braising fish, absolutely do not touch the chopsticks or pick up the fish to check. Occasionally tilt the pot, shake it gently or use a spoon to scoop the braising liquid and pour it evenly over the fish so that it absorbs the flavor and color evenly.

If the water is almost dry, we can add a little lard to make the braised fish more colorful, shiny and fatty," the chef added.

Standard braised sardines have an attractive dark brown color. The fish meat is firm, dry, and all the bones are rotten. Photo: Be Linh

In particular, to ensure the quality of the sardine dish and preserve its traditional flavor, locals often use cast iron pots and cook the fish on wood or charcoal stoves.

However, now that Kien Thuy braised sardines are becoming more and more known and popular, some businesses have switched to using electric stoves to shorten the time and increase productivity, but still retain the rich, delicious flavor of the dish.

Ms. Dang Thao (in Hanoi ) often orders Kien Thuy braised sardines to change meals and treat the whole family, especially on cold days.

She commented that this dish has its own unique flavor, unlike other traditional braised fish dishes.

“The braised sardine is soft, fatty, has no fishy smell, and you can eat all the bones. The green banana is chewy and fatty, and the dried vegetarian stewed with it, you can also taste the sweetness of the fish,” the customer shared his feelings.

Kien Thuy braised sardines cooked in a cast iron pot, even better when used on a wood stove, goes well with rice. Photo: Anh Hai Que

According to this woman, braised sardines are best eaten with hot rice. You can eat 3 bowls of rice with just a few soft, boneless braised sardines.

This fish dish can also be kept for a few days in the refrigerator or for a month in the freezer. When eating, diners just need to defrost, reheat in the microwave or steam for 15-20 minutes to make the fish soft and delicious again, still retaining its freshness and fat.

Specialties that are 'picky' from the South to the North, dipping sauces made from things that are considered to be discarded . Depending on the culture of each region, these specialties are varied with different ingredients. However, the common point is that they do not need to be cooked by heat, and are served with dipping sauces made from things that are considered to be discarded.

Source: https://vietnamnet.vn/dac-san-hai-phong-che-bien-nua-ngay-mem-nhu-beo-ngay-hut-khach-gan-xa-2447431.html