FechTin Go · Vietnam · Food

🐠 Vu Dai Village Braised Fish (Ca Kho)

A clay pot of grass carp braised 12 hours over longan wood — firm flesh, bones gone tender, deep with soy, ginger and galangal.

In the village of Chi Pheo — Dai Hoang, Ha Nam — thousands of clay pots of braised fish are shipped nationwide every Lunar New Year. Black grass carp is braised at a gentle simmer for half a day with galangal, ginger and field-crab stock until the bones melt away.

Flavour: Deep and savory, warm and spicy with galangal and ginger

Ingredients

• Black grass carp
• Galangal
• Ginger
• Clay pot
• Longan firewood