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Seven culinary highs from northern Vietnam mountains

Steamed barbs

Large barbs are caught from the Da River and cut into small pieces before they are marinated with minced ginger, onions, and spices. The cook collects pebbles from local streams and heats them before placing them at the bottom of the pot to cook the fish with aromatic leaves, lemongrass, ginger, wine.

“The fish is delicious, fresh and firm because it is steamed right at the table for eaters, ”said Bui Quy, a Muong chef in the northern province of Hoa Binh.