Rich and Flavorful Sour Thinh Fish of Phu Tho

In Phu Tho, the land of “coconut forests and tea hills,” aside from savoring famous specialties like multi-spur chicken, sour pork, and three-river fish, visitors are also delighted by a profoundly flavorful dish beloved by the locals – sour thinh fish.

Phu Tho, with its numerous rivers, streams, and ponds, has long embraced fish as a staple in its cuisine. Beyond common preparations such as caramelized fish, clay pot fish, fried fish, and sour soup, the locals have ingeniously crafted a unique dish called “ca thinh” (thinh fish). This method not only yields a uniquely delicious dish but also aids in preserving excess fish catches. Passed down through generations, “ca thinh” has become a distinctive local specialty in this midland region.

To create a delicious batch of thinh fish, it requires diligence, precision, artistry, and subtlety from the cook. After catching the fish, it is gutted, leaving the scales intact. The belly is cleaned, and the fish is sliced into thin pieces, creating a double-cut pattern for easy absorption of spices. The next step involves mixing finely ground thinh (fermented rice bran) with salt and arranging the fish in a basket or mesh. Finally, the basket is inverted into a container of saltwater, ensuring the fish do not touch the liquid. After about three weeks, the dish is ready to be enjoyed. To enhance the flavor, some guava leaves are added. Over time, the fish is scraped clean of the old thinh and topped with fresh thinh. The fish pieces should be dry, firm, and fragrant with the aroma of thinh and guava leaves to meet the required standards. The longer the thinh fish is preserved, the better it tastes.

While thinh fish can be fried or grilled, the grilled version is more favored due to the unique aroma imparted by thinh mingling with the scents of charcoal and smoke. The grilling technique is also distinct, avoiding direct contact with hot charcoal. Each fish piece is skewered onto a fresh bamboo stick, and these pairs of fish sticks are arranged around a charcoal fire. The radiant heat evenly cooks the fish, which is occasionally flipped to ensure both sides are perfectly done. This method prevents the fish from burning, and the enticing aroma of thinh blends with the smoky fragrance of the charcoal.

The flavor of this dish is truly extraordinary. The fish meat is neither dry like sea fish sauce nor chewy like fresh grilled or fried fish. Unveiling the fish, the pinkish-red color of the meat is revealed. The combined aroma of fish meat and the scent of thinh creates a unique and indescribable taste. The tangy and rich flavors, deeply infused with the aroma of thinh, offer an unforgettable dining experience, especially when paired with hot rice on a chilly winter day.

This is a humble yet refined dish, showcasing the culinary expertise passed down through generations, establishing a unique identity for this dish. Travelers to Phu Tho can easily find “ca thinh” to taste or bring back as a gift. Enjoying “ca thinh” with hot rice on a cold winter day will make you understand why this simple dish has the power to captivate visitors, keeping them lingering in the warm embrace of Phu Tho’s sincere hospitality.