Ninh Binh's specialty with confusing names is even more delicious in winter.

In addition to the long-famous specialties such as goat meat and burnt rice, Ninh Binh also has some delicious dishes that are uniquely loved by many locals, such as braised fish in a clay pot.

Braised fish in a coconut shell is a rustic dish in Ninh Binh. Photo: Sunny Vietnam

At first hearing the name of this dish, many people mistakenly think that using a ladle (a tool to scoop water) to braise fish, similar to braising fish in a clay pot.

However, in fact, this is a fish dish cooked with the “gáo” fruit. This fruit is abundant in Ninh Binh and some provinces in the West.

Gáo is a typical fruit in Ninh Binh. The yellow part on the outside is the gáo flower, when the flower falls, the gáo fruit inside will appear. Photo: Le Thanh Huyen

In Ninh Binh, this tree mainly grows along streams or at the foot of hills, near caves. According to locals, the fruit looks quite similar to rambutan, with a sour, slightly astringent taste.

You can choose ripe or green dippers for braising fish. The ripe dippers are dark yellow and have a slightly sour taste. The green dippers have a sour taste similar to figs.

Braised fish in a clay pot is made from familiar ingredients but requires a little secret to ensure deliciousness. Photo: Le Thanh Huyen

Ms. Nguyen Hong Thu Trang (a tourism worker in Ninh Binh) once had the opportunity to prepare and enjoy braised fish in a coconut shell.

According to Ms. Trang, to make delicious braised fish in a bucket, Ninh Binh people often use perch or snakehead fish. Choose fresh fish, clean them, cut them into pieces or leave them whole.

The coconut fruit can be split or sliced ​​as desired and then soaked immediately in a basin of water to prevent it from turning brown.

To make the braised fish more fatty and juicy, people often add pork belly. Depending on each family's preference, the fish and meat are marinated and seasoned differently, but pepper, fish sauce, and caramel are indispensable.

Braised fish in a clay pot is best when simmered in a small firewood stove for several hours. Photo: Nguyen Hong Thu Trang

In addition, before braising fish, locals often place a layer of ginger, lemongrass, and galangal at the bottom of the pot. This method helps the meat and fish absorb the aroma and prevents burning if the water runs out.

The coconut shell is placed on top because it ripens easily and ensures that the sour and slightly astringent taste of the coconut shell will permeate evenly below.

Braised fish with gao fruit has a rich, slightly sour and astringent taste of gao fruit, combined with firm, rich fish meat. Photo: Le Thanh Huyen

“The best way to braise fish is to use a clay pot or clay pot, and cook it over a wood stove for several hours. When cooked, the fish has a beautiful color, the meat is firm, soft and fragrant.

This dish is best served with hot rice, especially in winter. Braised fish in a dipping sauce has a nutty, astringent taste similar to figs, and especially helps to remove the fishy smell of the fish,” said Ms. Trang.

From a rustic dish, braised fish in a coconut shell is considered a unique specialty in Ninh Binh, attracting diners to enjoy. Photo: Nguyen Hong Thu Trang

In addition to fish stock, the calabash fruit is also used as an ingredient for sour soup, replacing sour fruits such as tamarind and star fruit.

Besides, ripe gao fruit dipped in salt and chili is also a unique snack loved by children and teenagers in Ninh Binh.

During a nighttime culinary exploration trip in Ho Chi Minh City, a Japanese female tourist tried broken rice on the sidewalk for the first time and was surprised by the attractive flavor, praising the grilled meat as "the best I've ever eaten".

Source: https://vietnamnet.vn/dac-san-nghe-ten-de-nham-o-ninh-binh-an-vao-mua-dong-cang-ngon-2361069.html