“Trám om kho cá” of Phu Tho – a specialty of Vietnam

The Vietnam Record Organization announced the Decision to establish the Top 100 Specialty Dishes and Top 100 Outstanding Gift Specialties of the 63 provinces and cities of Vietnam (the 5th time in 2021 – 2022) in the Journey to promote the values of Vietnamese cuisine and specialties. Accordingly, Phu Tho’s dish “Trám om kho cá” (braised fish with macadamia) and sour meat from Thanh Son were selected in the Top Vietnamese Specialty Dishes (2021 – 2022). Phu Tho’s honeycomb cake and Viet Tri peanut candy were selected in the Top 100 Vietnamese Gift Specialties (2021 – 2022) according to the criteria announced by the Ministry of Culture, Sports and Tourism on the value of Vietnamese cuisine and specialties. In particular, the dish “Trám om kho cá” was chosen in the Top Vietnamese Specialty Dishes (2021 – 2022). Despite its simplicity, “Trám om kho cá” is a famous dish with a unique flavor that is typical of Phu Tho.

With simple ingredients and straightforward preparation methods, without much emphasis on complexity or aesthetics, just tasting “Trám om kho cá” cooked by the hands of Phu Tho locals once will surely leave a lasting impression on you.

The aromatic, nutty, slightly bitter taste, combined with a mild pungency, of various local macadamia nuts such as black macadamia, white macadamia, and premium macadamia, has become a “specialty” that many people fondly remember when the cold season arrives. In Phu Tho, there are two types of macadamia: sour macadamia and black macadamia. Black macadamia has large finger-like fruits, turning black when ripe, elongated rhombus-shaped, slightly pointed at one end, braised and then dipped in sesame salt or peanut salt to enhance the rich flavor. Sour macadamia is usually smaller than black macadamia, with a grayish-yellow color when ripe, and rounded at both ends. Sour macadamia, with its large, fat, thick kernels, braised with fish, is a very appealing dish.

The preparation of “Trám om kho cá” is quite simple, but to make it delicious and authentic to Phu Tho’s taste, you should follow these steps: Soak the macadamia in water for about 1-2 hours, then wash and scrub to remove the resin. Boil water until it boils, immerse the macadamia, turn it evenly, then press it down tightly to cool gradually, lift it up for each fruit on the cutting board, use a knife to separate the seeds, and remove the seeds. To make the macadamia braised fish delicious, do not let the water boil completely; if the water is too hot, the macadamia will become hard, and if the water is not fully boiled, the macadamia will be mushy and lose its taste. For the fish used in macadamia braised fish, choose fresh and delicious fish, clean the intestines, leave small fish whole, and cut large fish into pieces, layering fish, macadamia, and finishing with another layer of fish. Add seasonings, dilute the tasty sauce, ensuring the right level of saltiness, then pour it over the arranged fish, boil until it bubbles, and then simmer slowly until it dries.

When braising fish with macadamia, the sour taste of macadamia soaks into the fish, making it tender and chewy with a sour crunch, while the sweetness of the sauce and the protein of the fish soak into the macadamia, reducing the bitterness and enhancing the sweet and fatty taste of the macadamia.

“Trám om kho cá” is simple to eat with hot rice, yet it is delicious and leaves a lasting impression on the taste of the homeland, the specialty of Phu Tho. Enjoying “Trám om kho cá,” you will feel the sour, sweet, slightly bitter, and rich and fatty taste that is impressive, deeply rooted in the culture of Phu Tho.