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The process requires constant supervision to ensure the pot doesn’t dry out. VNA Photo: Khánh Hòa
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Tran Thu Huong is the third generation heir of a braised fish business in the village, with the brand Que Anh Chi. VNA Photo: Khánh Hòa
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The cooks check the pots regularly to make sure the liquid doesn’t dry out. VNA Photo: Khánh Hòa
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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. VNA Photo: Khánh Hòa
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Well-braised fish boasts an enticing aroma without being fishy, and rich taste without being overly fatty. VNA Photo: Khánh Hòa
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The process requires constant supervision to ensure the pot doesn’t dry out. VNA Photo: Khánh Hòa
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Braised fish of Vu Dai village, Ly Nhan district, Ha Nam province, uses only natural ingredients, free of preservatives. VNA Photo: Khánh Hòa
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Tran Thu Huong is the third generation heir of a braised fish business in the village, with the brand Que Anh Chi. VNA Photo: Khánh Hòa
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To cater to both domestic and international demand, Vu Dai braised fish is now widely available on e-commerce platforms. VNA Photo: Khánh Hòa
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Marinated fish is braised in clay pots on wood stoves for 10-20 hours. VNA Photo: Khánh Hòa
