The midland region of Vinh Phuc is not only known for its tourist attractions such as Dai Lai Lake, Tam Dao, .. but also attracts visitors with a variety of delicious specialties such as chayote vegetables. , re-burned beef, Yen Lac coconut wine,… One of them, we can’t help but mention the dish with the name: Hearing fish or sour pickled fish.
Salted fish is a very famous dish and has been passed down for generations among the people of Vinh Phuc and Phu Tho (before the province was separated in 1996, which was Vinh Phuc province). Not only locals, even guests who come to Vinh Phuc to enjoy this dish are also interested and have a lot of sympathy for the dish.
True to its name, this dish is made from two main ingredients: fish and rice. Although, not too picky about the ingredients, but this dish needs the cook to have meticulous and skillful.
To process the most delicious fish, the people here must choose the freshest fish. The fish chosen as salted fish is usually carp, carp and must be a big fish. Maybe the new meat is delicious, fresh, not wasted.
After the fish is brought back, it will be cleaned but not scraped off the scales, then people cut the fish into pieces and cut the fish in half to let the crickets absorb the spices. Preliminarily processed fish will be incubated with salt according to the recipe of a layer of fish, a layer of salt for about 1 week to 10 days, then remove the viscous water secreted from the process of salting and then incubating.
Thinh used to marinate fish is made from glutinous rice, plain rice and soybeans, which are roasted under low heat until fragrant and crispy, then pounded. The smaller the pounding, the more it penetrates the fish and absorbs the fish’s fluid well, so it’s very important and requires a lot of effort.
In order for the pickled fish to be delicious, according to the experience of the ancients, the fish must be salted in a clean, dry crock pot. After spreading a thick layer of hearing under the onion jar, each layer of human fish will spread a layer of hearing to keep the fish dry. In addition, many people also like to spread guava leaves so that the salted fish can smell more fragrant from the leaves.
After running out of fish and hearing, people wrapped straw around the mouth of the jar and used bamboo to brace the mouth, then put it in a high, well-ventilated place. It takes about 2 or 3 weeks to have a finished product, but depending on the weather, it may need salt for longer. According to experience, the longer the salted fish, the more delicious the taste.
The finished product must have au red meat or amber color, the outer skin will be yellow. The meat fibers are evenly soaked with sour, salty, fatty spices and bring up the typical aroma of hearing. Thanks to the special support from rice, sourdough fish always has an irresistible aroma and delicious taste and is also easy to please the fastidious diners.
The standard hearing fish must have au red or amber flesh, the outer shell will be yellow. The meat fibers are evenly soaked with sour, salty, fatty spices and bring up the typical aroma of hearing. After the finished product, people will bring it to be fried or grilled, but grilled earfish is somewhat preferred because of the characteristic aroma of fish and hearing when “walking” through the charcoal fire.
From an extremely rustic dish of Vinh Phuc people, gradually, pickled fish with hearing has become a specialty delicacy and taken to everywhere, served at many locations across the country. If you have the opportunity to enjoy this pickled fish dish, you will surely fall in love from the first bite.