Fish dishes

Fish holds a prominent position in the Vietnamese culinary repertoire, where it is skillfully combined with an array of spices such as pepper, chili, star fruits, galingale, lemongrass, "tram" fruits, and tea leaves, following the principles of Yin and Yang. This harmonious fusion of flavors creates a diverse range of fish recipes, from simple preparations like poached, grilled, and steamed fish to elaborate dishes that incorporate a variety of complementary ingredients. The result is a captivating medley of flavors that characterizes Vietnamese fish dishes.

A revered Vietnamese dish from the Northwest region. It features grilled freshwater fish stuffed with aromatic ingredients. Served with sticky rice, it holds cultural significance and is cherished during festivities.

The hot pot is cherished from Sapa, featuring rainbow trout and sturgeon cooked in a communal hot pot with fragrant broth and local wild vegetables

A Vietnamese specialty of deep-fried elephant ear fish served with rice paper rolls and a sweet and sour sauce, it's a delicious combination of flavors and textures

A beloved Vietnamese dish from Hanoi, it has grilled fish infused with turmeric and dill is served with vermicelli noodles, peanuts, and a zesty dipping sauce

A cherished Vietnamese delicacy from Vu Dai village, featuring amur fish and the flavorful ingredients are meticulously combined, braised for hours

A delectable braised fish dish infused with traditional tương bần (fermented bean paste) and seasoned with starfruit and galangal, this dish pairs perfectly with steamed rice, offering a rich, savory taste that warms the soul and tantalizes the palate.