Diem Dien Thai Binh fish sauce - Delicious taste never forgotten

Not only famous for its patriotic and revolutionary traditions, Diem Dien town (Thai Thuy) Thai Binh, Vietnam is also known for many famous specialties from the sea, and among them, fish sauce is a special highlight. special. Despite experiencing many historical events, local residents still maintain the traditional secret of making fish sauce, completely by hand, without using any chemical catalysts. Wonderful fish sauces such as fish sauce, fish sauce, and anchovy sauce are prepared by the talented hands of Diem Dien coastal people, captivating many diners who have enjoyed it.

To discover the secret to creating the unique rich flavor of Diem Dien fish sauce, we went to Vinh Tra craft village, in Diem Dien town, where there is a tradition of processing seafood, especially fish sauce. . Mr. Hoang Ngoc Khang's family, one of the households in Vinh Tra craft village, has passed this craft down through many generations and specializes in processing fish sauce, a specialty fish sauce of Diem Dien town. Uncle Khang shared: "Every time we make fish sauce, I always go to Tan Son fishing port, a few dozen meters from home, to choose large and fresh fish from ships and boats exploiting the sea as ingredients. After that, we wash the fish, drain it, and put it in jars with a ratio of 10kg of fish and 2kg of salt. Finally, we close the lid of the jar to ensure hygiene and avoid the intrusion of bacteria other creatures.

Fermenting fish sauce in jars, jars and old-fired ceramic jars is an important factor in creating the best fish sauce. Ceramics have the ability to retain heat well when exposed to sunlight, thereby helping the fermentation process to take place more effectively. Jars and jars containing fish salt should be placed in the yard to have open space, avoiding too much sunlight or shade. After about half a month, when exposed to strong sunlight, the lid of the jar is opened to let the fish dry and a clean bamboo stick is used to stir the fish until it dissolves.

After a year of incubation and going through the process of filtering the fish sauce many times using baskets, colanders, and cloth to make the fish sauce clear and remove scum, the fish sauce is dried in the sun for several days, and the result is fish sauce. pure Nham fish is created. The most important thing is to ensure the fermentation time is at least one year before collecting and extracting the fish sauce. You should not, for any reason, try to shorten the fermentation time to avoid losing the delicious flavor and quality. quality and reputation of people who process fish sauce in Diem Dien waters.

In addition, in Diem Dien town, there exists another special type of fish sauce, called fish sauce or fish sauce. Although fish sauce is considered the most delicious, due to the elaborate production process, few people in Diem Dien still produce this type of fish sauce. This makes fish sauce rare, and finding a bottle of fish sauce is not easy. Usually, people produce fish sauce to serve their families and give as gifts to friends and relatives, and rarely sell it. Fish sauce is made from shrimp, also known as white shrimp. Each quintal of shrimp only produces about 5 liters of fish sauce, so the price of fish sauce is high, from 200,000 - 300,000 VND/liter. However, the quality of fish sauce cannot be compared to fish sauce made from fish, with a characteristic aroma and higher protein content. The process of making fish sauce begins by washing shrimp and draining it, then mixing shrimp with salt in a ratio of 10kg shrimp and 2kg salt and fermenting in jars and jars. After a few days, when the shrimp have absorbed enough salt, they are placed. Incubating fish sauce in jars, jars and old-fired ceramic jars is considered the best way to create the most delicious fish sauce. Ceramics have the ability to retain heat well when exposed to sunlight, so ceramics help the fish fermentation process take place more effectively. Jars and jars containing fish salt should be placed in the yard to have open space, avoiding too much sunlight or shade. After a while, the lid of the jar is opened to let the fish dry and a clean bamboo stick is used to stir the fish until it dissolves.

After a year of incubation and going through many stages of filtering the fish sauce using baskets, colanders and cloth to make the fish sauce clear and remove scum, the fish sauce is dried in the sun for several days, thereby creating fish sauce. pure sip. The most important thing is to ensure the fermentation time is at least one year before collecting and extracting the fish sauce. Do not try to shorten the fermentation time for any reason, to avoid losing the delicious flavor and quality. and the reputation of those who process fish sauce in Diem Dien waters.

In addition, in Diem Dien town there is still another special type of fish sauce, called fish sauce or fish sauce. Although fish sauce is considered the most delicious, due to the elaborate production process, few people in Diem Dien still produce this type of fish sauce. This makes fish sauce rare, and finding a bottle of fish sauce is not easy. Normally, people produce fish sauce to serve their families and give to friends and relatives, and rarely sell it. Fish sauce is made from shrimp, also known as white shrimp. Each quintal of shrimp only produces about 5 liters of fish sauce, which makes the price of fish sauce high, from 200,000 - 300,000 VND/liter. However, the quality of fish sauce cannot be compared to fish sauce made from fish, with a characteristic aroma and higher protein content. The process of making fish sauce begins by washing the shrimp and draining it, then mixing the shrimp with salt in a ratio of 10kg shrimp and 2kg salt and fermenting in jars and jars. After a few days, when the shrimp have absorbed enough salt, they are placed on a basket to grind or rub, underneath there are buckets and basins to catch the fish sauce flowing down. After pouring the fermented fish sauce into the jars, they are left outside in a large open yard, especially on hot days, to allow the fish sauce to absorb evenly and reduce the fishy smell. After a month, the fish sauce is filtered through a layer of cloth to remove white salt particles, thereby creating a delicious, unique pure fish sauce found only in Diem Dien waters.

When visiting families in Diem Dien town, it is easy to see jars of fish sauce placed in the corner of the kitchen. This is a long-standing homemade fish sauce, serving family culinary needs. People here often limit the use of other brands of fish sauce, because they trust their self-produced fish sauce, which does not contain any additives. In particular, for Diem Dien people, at every meal, especially during holidays, a bowl of local specialty fish sauce is an indispensable dish.