Buzz
As the boats return, the first market at the village entrance is filled with fresh baskets of gleaming herring. Each herring, cradling a golden yolk beneath its belly, looks irresistibly enticing. In winter, a pot of sour herring soup becomes an irresistible and unavoidable delicacy.
Herring, a versatile yet simple dish, has been a staple in the coastal regions. In the past, in times of poverty, coastal residents would often prepare boiled herring with crushed ginger or salted herring. Later, with improved economic conditions, people even came up with beer-steamed herring. Despite these 'upgrades,' traditional and rustic herring dishes from the past still retain a rich and appealing flavor, never getting tiresome.
Based on the color of the herring's scales, coastal residents categorize herring into three types: green herring, red herring, and three-spot herring. According to fishermen's experience, the best type is the green herring – a variety with abundant and nutritious meat. However, there are differing opinions; some argue that green herring is best for grilling, red herring is optimal when steamed with beer, and for a delicious soup, three-spot herring should be chosen.
To prepare this delightful dish, fresh herring must be chosen. When gently squeezed, it should feel firm, ensuring firm, fatty, fragrant meat, and a broth that remains fresh and sweet.
After bringing the herring home, rinse it thoroughly, peel off the skin, and split it in half. Marinate it with spices such as pepper, chili, onions, and fish sauce for absorption. One ripe tomato is diced, while the other two are peeled, deseeded, and cut into pomegranate-like wedges. Onions are separated layer by layer, lemongrass is thinly sliced diagonally, and pineapple is thinly sliced. Heat a pot, add a bit of oil to coat the surface, stir the diced tomatoes onto the pot, cover, and simmer for a few minutes until the tomatoes are soft. Once cooked, add just enough water to the pot. When the water boils, add lemongrass and pineapple, and season to taste.
Wait until the water boils again before adding the herring, simmering for about ten minutes until the herring shells turn red, then add onions and tomatoes.
Serve a bowl of sour herring soup, sprinkle some coriander for a fragrant touch. The sour and spicy herring soup is both flavorful and refreshing, never becoming monotonous. Though seemingly simple, this dish captivates with its fresh, rich, and distinctive taste of coastal herring meat.
As the weather turns cold, for coastal residents, there's nothing better than enjoying a bowl of sour herring soup when hungry. Hence, on the days when the boats return, the first market at the village entrance is filled with fresh baskets of gleaming herring. And that's how the family meal on that day includes herring soup. The newly caught herring is fresh and delicious, with the female herring cradling a golden egg pouch beneath its belly.
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Source: Travel Handbook Mytour – By Dân Trí
MytourDecember 18, 2013
