Top 3 in Top 6 famous specialties in Vinh Phuc.
Fish ear is a famous specialty of Lap Thach Vinh Phuc. This dish has a simple material but the processing is very sophisticated and elaborate. First, the fish will be cleaned colon, remove the head and drain. Then put the fish in a glass jar in the order of a layer of fish, then a layer of salt and the top layer will cover the salt and use bamboo to cover tightly. Leave it out for about 4 to 7 days, then remove the fish from the salt, then squeeze the water out with your hands, then bring it to the sun to catch it again. together. After being stuffed from the inside out, bring it into crockery. Use tightly woven bamboo spokes to cover the jar and then invert into a bowl of boiling water to cool. For about two weeks, the fish will be fragrant and fragrant smell of rice hearing, sour sour taste of fermented hearing and fish meat is pink and ripe. Lap Thach fish can be processed into many different dishes but the best is when grilled on charcoal.