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Duc Hue fish sauce is a renowned specialty of Long An, a province in Vietnam known for its rich culinary heritage. This traditional delicacy has been handed down through generations and boasts a distinct flavor that avid food enthusiasts cannot resist. Made from the freshest local ingredients and a meticulous fermentation process, Duc Hue fish sauce is considered an essential component of Vietnamese cuisine. In this article, we will delve into the art of making Duc Hue fish sauce, exploring its history, ingredients, and the step-by-step process required to create this iconic and flavorsome condiment. Whether you are a professional chef or an enthusiastic home cook, join us on this culinary journey and discover how to master the craft of making this delectable fish sauce.
10 Minutes Processing
30 Minutes For
If you are a fan of fish sauce, never miss Duc Hue fish sauce, the most delicious specialty in Long An. Learn more about how to make this fish sauce with Cfis.edu.vn through the article below!
Ingredients for Duc Hue fish sauce
- 400g of pangasius
- 50g granulated salt
- 25g rice
- 50g cane sugar
- 100g jaggery
- Rice wine
- Garlic, chili, ginger, lemon
- Tools: glass jar
Good tip: To buy fresh and delicious lia fish, choose those with sparkling and clear eyes that clearly see the inner pupil. In addition, fresh and delicious lia fish has a firm body, not cracked or broken in half, when pressed on the body of the fish, you can feel the elasticity, the flesh of the fish is firm.
How to make Duc Hue fish sauce
Step 1Preliminary processing of lia fish
After buying, you clean the fish scales by rubbing the sides of the basket with a ladle to make the fish less viscous and using your hands to remove the fish’s internal organs. Next, you wash the fish with clean water again and then let it dry.
Step 2Marinated fish
You put 5 cloves of garlic and 2 chili peppers in the mortar and then crush them. Next, you marinate the fish with the crushed garlic and chili along with 50g of grain salt and 1 teaspoon of rice wine to reduce the fishy smell of the fish. Then mix well and marinate for about 10 minutes.
Step 3Brewing salt and fish sauce
After marinating the fish for about 10 minutes, put the fish in a glass jar and use a spoon to squeeze the fish meat so that the distance from the mouth of the jar to the surface of the fish is about 2cm apart.
After that, you dry the jar of fish in the sun for about 2 days until the flesh of the fish has turned pink, we move on to the next step.
Note: When exposed to the sun, the fish juice will be secreted, so it is necessary to leave a space from the fish face to the mouth of the glass jar or it will overflow with fish sauce.
Before adding fish sauce to the jar, you should disinfect the glass jar to ensure quality and help preserve the fish sauce longer.
Step 4Brewing fish sauce
First, you roast 25g of rice evenly over medium heat until the rice turns yellow and then grind this part of rice to make the hearing part.
Next, you proceed to drain the secreted fish sauce and keep only the fish meat and then drain.
Next, you melt 50g of cane sugar until the sugar turns the color of cockroach wings and then squeeze in a little more lemon to prevent sugar from remaining.
After the fish meat has been drained, you put the ingredients one by one: Thinh rice, sugar water won and the fish part in a bowl and mix well. Next, you put the mixture into a glass jar and then use a spoon to squeeze the fish meat tightly so that the fish does not get caught.
In order for the fish sauce not to rise, use a stick to cross over the fish and then close the lid to prevent air from coming into contact with the fish sauce. Finally, you can incubate the fish sauce at normal temperature for 2-3 months to be able to use it.
Step 5Cook jaggery juice and mix fish sauce
You put 100g of jaggery and 30ml of water into the pan and stir until the sugar dissolves and turns the color of cockroach wings, then turn off the stove. Then, you chop the garlic, chili and ginger and put in the won sugar water. Finally, you mix the mixture well and then pour it into the jar to use gradually.
– To preserve fish sauce from 6-12 months , you should store fish sauce in a dry place or in a cool refrigerator.
– After each meal, remember to close and tighten the lid to avoid the fish sauce in the jar from being sour and quickly spoiling.
The finished product of Duc Hue fish sauce
Duc Hue fish sauce has created an indelible impression on the taste buds because the spicy flavor of chili peppers blends with the mild sourness and saltiness of the fish sauce, creating a scent that spreads to diners’ hearts. want to enjoy right away.
Hopefully, through the above sharing, you already know the details of how to make a delicious Duc Hue fish sauce. Let’s go to the kitchen and try to make a family meal right away.
Buy salt now at Cfis.edu.vn to make this fish sauce
In conclusion, making Duc Hue fish sauce, a specialty of Long An, is a meticulous process that requires expertise, time, and patience. This traditional method of producing fish sauce has been passed down through generations, allowing the people of Long An to perfect their craft. The unique flavor and aroma of Duc Hue fish sauce come from the carefully selected ingredients and the fermentation process, which can take several months or even years. The dedication and attention to detail needed in making this specialty makes it a cherished culinary treasure of the region. Whether used as a dipping sauce or as an ingredient in various dishes, Duc Hue fish sauce is a testament to the deep-rooted traditions and rich cultural heritage of Long An. Its distinctive taste is sure to leave a lasting impression on anyone fortunate enough to experience it.
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