Flavorful “Cá Nheo” Fish from the Countryside of Hạ Hòa

The “Cá Nheo” fish, a slimy-skinned species, thrives in ponds and streams in the central lowlands of Hạ Hòa. It is a rare occurrence for the local villagers to catch these fish, which spend the entire year hiding in the deep mud beneath the water, and transform them into a delectable dish.

“Cá Nheo” leads among the species of slimy-skinned fish like catfish, snakehead fish, freshwater eels, and bullhead fish that inhabit the various ponds, puddles, lakes, and even the Red River in the Hạ Hòa region. In each different aquatic environment, “Nheo” fish exhibits varying colors: sometimes deep black, sometimes golden yellow, or dark white.

In the central lowlands of Hạ Hòa, locals transform “Cá Nheo” into richly flavored dishes. Due to the nature of this slimy-skinned fish, it is challenging to prepare it as a boiled, steamed, or soup dish. Those with a culinary flair have long known how to turn “Nheo” into two enticing dishes: grilled “Nheo” and “Nheo” simmered with green bananas. To create the perfect grilled “Nheo,” after gutting and removing the fish’s innards, the fish is sliced horizontally, with the thicker slices being burnt slightly to accelerate the cooking process. Proper marination is crucial for the best results.

The locals in Hạ Hòa often use homegrown spices like fresh ginger, crushed turmeric leaves to extract juice, finely crushed turmeric roots, and marinate the fish for about 15 minutes, allowing the fish to absorb the flavors before grilling.

The most suitable method is to place the fish slices on an iron grill and cook over charcoal. This ensures that the fish cooks quickly and evenly on all sides. Grilled “Nheo” is typically ready in 15-20 minutes, as it is a fish with a high meat content, few bones, and no scales, making it quick to cook. Moreover, overcooking can lead to nutrient loss and a decrease in sweetness. Grilled “Nheo” is best enjoyed when it is still hot. When consumed, it has a sweet, savory taste with the aromatic spices complementing the slightly crisp exterior of the fish.

While grilled “Nheo” is delightful, “Nheo” simmered with green bananas has its unique charm. Typically, locals use the tail and belly of the fish for grilling, reserving the head and tail for simmering. The best way to enjoy it is to pick fresh bananas, along with fragrant herbs like water spinach, basil, betel leaves, and Vietnamese coriander, mixed with crushed turmeric, to create a seasoning for the simmered dish.

The chef sautés the fish slices and green banana slices with finely crushed turmeric for about 15 minutes, then adds a small amount of broth and simmers until the fish and bananas are thoroughly cooked.

When done, before serving, the chef garnishes the dish with a mixture of fresh aromatic herbs. “Cá Nheo” simmered with green bananas is both tender and aromatic. The flavors of the fatty, fragrant, slightly spicy, and tingling sensations on the tongue, combined with the rich broth that is not too thin like ordinary soups, along with the fragrant taste of various garden herbs, create the deliciousness of Hạ Hòa countryside.

For the locals in the central lowlands of Hạ Hòa, in the crisp weather, they venture into the fields to catch a few “Cá Nheo” fish, gather around the lively kitchen fire, grill the fragrant fish, and savor it right by the warm fire. What could be more enjoyable than this simple, rustic culinary pleasure?