Cá Kho Làng Vũ Đại (Braised Fish of Vu Dai Village)
Ingredients
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1 whole carp (~1.5 kg)
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500g pork belly
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500ml tea leaf water
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4 stalks of galangal
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4 stalks of sugarcane
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300ml sugarcane juice
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200g mixed herbs (e.g., lettuce, perilla, cilantro)
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5 chili peppers
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1/4 tsp lime juice
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1 tsp caramel sauce (nước màu)
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5 tbsp fish sauce
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Common spices: salt, sugar, seasoning powder, MSG, black pepper
How to Choose Fresh Carp (Cá chép)
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Select long and thick-bodied fish, as these tend to have firmer, sweeter meat.
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Choose live carp with clear eyes and light pink gills.
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The fish should have bright red skin, tightly attached scales, and a firm body when touched.
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The belly should be intact—not bloated or ruptured.
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Avoid fish that are already dead, have bulging or cloudy eyes, a bloated belly, loose scales, or an off-putting odor.
How to Choose Fresh Pork Belly (Thịt ba chỉ)
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Look for pork with a light pink hue, a naturally meaty smell, and a balanced layer of fat and lean.
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Press the meat with your finger—fresh pork should feel firm and spring back quickly.
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Avoid cuts with a sour or strange smell, mushy texture, yellowish fat, poor elasticity, or dull, slimy surfaces.
Nutritional Information
For: Meat-eater
Calories per serving: ~520 kcal
Key Nutrients:
1. Omega-3 fatty acids
Source: carp
Benefits: heart health, brain support
2. Collagen & B vitamins
Source: pork belly
Benefits: skin elasticity, energy production
3. Antioxidants
Sources: tea leaf water, herbs, galangal
Benefits: anti-inflammatory and detoxifying
4. Capsaicin
Source: chili
Benefits: boosts metabolism and circulation
5. Polyphenols
Source: galangal
Benefits: antimicrobial and digestive support
1. Prepare the fish
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Clean the carp thoroughly with water, cut into thick slices, and soak in diluted green tea to remove any fishy smell.
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Rinse again and drain well.
💡 Tip: If you don’t have green tea, use salt or vinegar to clean and deodorize the fish.
2. Prepare other ingredients
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Wash and peel the galangal. Divide into two portions: slice one and finely crush the other. Squeeze the crushed galangal for juice, keep both juice and pulp.
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Clean and split the sugarcane lengthwise.
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Wash and dry the herbs for serving (lettuce, perilla, coriander, etc.).
💡 Tip: You can substitute sugarcane with fresh sugarcane juice to save time.
3. Make caramel sauce and marinate the fish & pork
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Marinate the carp with 4 tsp galangal juice, mix well.
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For the caramel sauce: heat 40g sugar over medium heat until it turns amber. Add 40ml water and stir until dissolved.
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In a bowl, mix 200ml water with 2 tbsp caramel sauce, 1½ tsp salt, 3 tsp seasoning powder, and 3 tbsp fish sauce.
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Pour this marinade over the fish and let it sit for 1–2 hours.
For the pork:
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Rinse the pork belly with diluted salt water. Slice thinly and marinate with 1 tsp caramel sauce, ½ tsp salt, 1 tsp seasoning powder, and 1 tbsp fish sauce. Let it marinate for 1–2 hours.
4. Braise the fish
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Line the bottom of a clay pot or thick-bottom pot with sugarcane sticks and galangal slices. Add layers of marinated fish and pork, then top with the galangal pulp.
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Mix the marinade with 200ml sugarcane juice and ¼ tsp lime juice, then pour into the pot.
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If the sauce doesn’t cover the fish, add some filtered water.
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Bring to a boil over medium heat, then reduce to low and simmer for 2 hours until the liquid reduces and the fish is tender.
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Add 1 tbsp seasoning powder and 1 tbsp fish sauce. Adjust seasoning, then turn off the heat.
💡 Tip: Skim off the foam during simmering for a clearer broth and better flavor.
5. Final dish
The finished Vũ Đại-style braised carp has a rich caramel color and an irresistible aroma. The fish is tender and flavorful, infused with galangal and pork belly essence. It pairs wonderfully with steamed rice, fresh herbs, or vermicelli.
A Taste of Northern Vietnamese Tradition
Vũ Đại Village Braised Carp is more than just a dish—it is a cultural legacy deeply rooted in the culinary traditions of northern Vietnam. Originating from the small, humble village of Vũ Đại in Hà Nam Province, this dish has long been associated with stories of resilience, craftsmanship, and family heritage.
What sets this dish apart is not only its meticulous preparation—requiring hours of slow braising over charcoal or firewood—but also the ingredients that reflect the essence of the Vietnamese countryside: fresh carp, aromatic galangal, hand-cut sugarcane, and rich, homemade fish sauce. In the past, this dish was often reserved for important occasions like Tết (Lunar New Year) or as a heartfelt gift to loved ones far from home.
Over time, cá kho làng Vũ Đại became a symbol of homecoming and nostalgia. With its deep umami flavor and fragrant, melt-in-your-mouth texture, it evokes the warmth of a family kitchen and the care of generations who passed down the secret techniques. Today, the dish continues to capture the hearts of food lovers not just in Vietnam, but around the world—each bite carrying the soul of a village, slow-cooked to perfection.
(Braised Fish of Vu Dai Village)