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Grilled sardines season in Nghe An province
Grilled sardines on hot charcoal. VNA Photo: Xuân Tiến
Fishermen harvest sardines after a fishing trip. VNA Photo: Xuân Tiến
A local selling grilled sardine in Dien Chau district, Nghe An province. VNA Photo: Xuân Tiến
Locals clean sardines to supply to grilling facilities. VNA Photo: Xuân Tiến
A local selling grilled sardine in Dien Chau district, Nghe An province. VNA Photo: Xuân Tiến
Fishermen harvest sardines after a fishing trip. VNA Photo: Xuân Tiến
Sardines in season have large sizes and are relatively equal. VNA Photo: Xuân Tiến
VNA Photos
Grilled sardines season in Nghe An province
03/04/2025 08:10
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TTXVN
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Fishermen in the coastal areas of Dien Chau district, Nghe An province are enjoying a bumper harvest season of sardines. To preserve the freshly-caught fishes, local people grill them in nearly hundreds of facilities, creating a specialty that is unique to the province. Grilled trich (Sardinella) fish over hot charcoal is a specialty of Nghe An Province, boasting of a special flavor that is hard to find elsewhere. After being cleaned, gutted and its scales removed, the fish is grilled over charcoal. It is flipped repeatedly to cook it perfectly. Grilled trich fishes are often served with herbs, rice vermicelli and rice papers, and a dipping of fish sauce. VNA Photo: Xuân Tiến
Grilled sardines season in Nghe An province
Fishermen in the coastal areas of Dien Chau district, Nghe An province are enjoying a bumper harvest season of sardines. To preserve the freshly-caught fishes, local people grill them in nearly hundreds of facilities, creating a specialty that is unique to the province. Grilled trich (Sardinella) fish over hot charcoal is a specialty of Nghe An Province, boasting of a special flavor that is hard to find elsewhere. After being cleaned, gutted and its scales removed, the fish is grilled over charcoal. It is flipped repeatedly to cook it perfectly. Grilled trich fishes are often served with herbs, rice vermicelli and rice papers, and a dipping of fish sauce. VNA Photo: Xuân Tiến
Grilled sardines season in Nghe An province
Fishermen in the coastal areas of Dien Chau district, Nghe An province are enjoying a bumper harvest season of sardines. To preserve the freshly-caught fishes, local people grill them in nearly hundreds of facilities, creating a specialty that is unique to the province. Grilled trich (Sardinella) fish over hot charcoal is a specialty of Nghe An Province, boasting of a special flavor that is hard to find elsewhere. After being cleaned, gutted and its scales removed, the fish is grilled over charcoal. It is flipped repeatedly to cook it perfectly. Grilled trich fishes are often served with herbs, rice vermicelli and rice papers, and a dipping of fish sauce. VNA Photo: Xuân Tiến
Grilled sardines season in Nghe An province
Fishermen in the coastal areas of Dien Chau district, Nghe An province are enjoying a bumper harvest season of sardines. To preserve the freshly-caught fishes, local people grill them in nearly hundreds of facilities, creating a specialty that is unique to the province. Grilled trich (Sardinella) fish over hot charcoal is a specialty of Nghe An Province, boasting of a special flavor that is hard to find elsewhere. After being cleaned, gutted and its scales removed, the fish is grilled over charcoal. It is flipped repeatedly to cook it perfectly. Grilled trich fishes are often served with herbs, rice vermicelli and rice papers, and a dipping of fish sauce. VNA Photo: Xuân Tiến
Grilled sardines season in Nghe An province
Fishermen in the coastal areas of Dien Chau district, Nghe An province are enjoying a bumper harvest season of sardines. To preserve the freshly-caught fishes, local people grill them in nearly hundreds of facilities, creating a specialty that is unique to the province. Grilled trich (Sardinella) fish over hot charcoal is a specialty of Nghe An Province, boasting of a special flavor that is hard to find elsewhere. After being cleaned, gutted and its scales removed, the fish is grilled over charcoal. It is flipped repeatedly to cook it perfectly. Grilled trich fishes are often served with herbs, rice vermicelli and rice papers, and a dipping of fish sauce. VNA Photo: Xuân Tiến
Grilled sardines season in Nghe An province
Fishermen in the coastal areas of Dien Chau district, Nghe An province are enjoying a bumper harvest season of sardines. To preserve the freshly-caught fishes, local people grill them in nearly hundreds of facilities, creating a specialty that is unique to the province. Grilled trich (Sardinella) fish over hot charcoal is a specialty of Nghe An Province, boasting of a special flavor that is hard to find elsewhere. After being cleaned, gutted and its scales removed, the fish is grilled over charcoal. It is flipped repeatedly to cook it perfectly. Grilled trich fishes are often served with herbs, rice vermicelli and rice papers, and a dipping of fish sauce. VNA Photo: Xuân Tiến
Grilled sardines season in Nghe An province
Fishermen in the coastal areas of Dien Chau district, Nghe An province are enjoying a bumper harvest season of sardines. To preserve the freshly-caught fishes, local people grill them in nearly hundreds of facilities, creating a specialty that is unique to the province. Grilled trich (Sardinella) fish over hot charcoal is a specialty of Nghe An Province, boasting of a special flavor that is hard to find elsewhere. After being cleaned, gutted and its scales removed, the fish is grilled over charcoal. It is flipped repeatedly to cook it perfectly. Grilled trich fishes are often served with herbs, rice vermicelli and rice papers, and a dipping of fish sauce. VNA Photo: Xuân Tiến
Grilled sardines season in Nghe An province
Fishermen in the coastal areas of Dien Chau district, Nghe An province are enjoying a bumper harvest season of sardines. To preserve the freshly-caught fishes, local people grill them in nearly hundreds of facilities, creating a specialty that is unique to the province. Grilled trich (Sardinella) fish over hot charcoal is a specialty of Nghe An Province, boasting of a special flavor that is hard to find elsewhere. After being cleaned, gutted and its scales removed, the fish is grilled over charcoal. It is flipped repeatedly to cook it perfectly. Grilled trich fishes are often served with herbs, rice vermicelli and rice papers, and a dipping of fish sauce. VNA Photo: Xuân Tiến
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