Hue-style braised mackerel scads: A taste of care and tradition

Once sent from Hue to Ho Chi Minh City during the COVID-19 pandemic as a comforting gift for those in quarantine, the dish carries not only the rich flavor of fish and chili but also the warmth of kindness and love.

With its long coastline, rivers, and lakes, Vietnam is abundant in fish, a staple ingredient in the national diet.

Among the many ways fish are prepared, braised fish is one of the most common and beloved dishes, found on family tables across the country.

According to culinary artisan Ly Sanh, the diversity of braised fish recipes is itself a culinary culture treasure of Vietnam.

“It may seem simple, but braised fish is also medicine,” he said.

“In the central region, people add cu nen (wild shallot), while in the north, galangal is often braised together with the fish.

“Those aromatics used to braise fish serve as natural remedies that warm the body and prevent colds, making the dish healthy,” he added.

“That’s why braised fish, though simple, carries a long cultural tradition passed down from our ancestors.”

The art of Hue-style braised fish

The Hue Culinary Culture Association’s ca nuc kho ot was among the standout dishes at the “Journey of Vietnamese Fish Flavors” event held in Ho Chi Minh City on October 23, featuring 202 dishes made from 112 types of Vietnamese fish.

“When the COVID-19 outbreak in Ho Chi Minh City was at its peak, a group of businesswomen from Hue joined hands to buy fish and braise it,” culinary artisan Tran Thi Hong Loan recalled.

“I was one of the cooks. In total, we prepared nearly two metric tons of fresh mackerel scads and sent it to residents in the southern city.”

The biggest challenge was making sure the fish stayed edible after several days of transport.

Through trial and error, Loan discovered a way to make the braised fish last up to a month at room temperature without spoiling.

“The secret isn’t complicated,” she shared. “The fish must be fresh.”

“Clean it, briefly marinate in quality fish sauce, and let it drain. Then braise it with shallots, fish sauce, chili, sugar, and oil. 

"Cook for eight hours, starting on high heat for one hour, then gradually lowering to a gentle simmer.”

“The fish should be just salty enough to eat with rice,” she added. “Making it too salty doesn’t preserve it longer and isn’t good for health.”

“One tip is to add a little extra oil, and it acts as a natural preservative. When ready to eat, just remove the oil layer.”