1. Kien Thuy (Hai Phong) Sardines: A Coastal Specialty
The Kien Thuy (Hai Phong) region is the birthplace of the renowned Kien Thuy (Hai Phong) sardine specialty, famous throughout the North. This land converges favorable natural conditions with abundant aquatic resources thanks to the brackish water ecosystem, creating an ideal environment for sardines to grow healthily.
In Hai Phong's culinary culture, Kien Thuy (Hai Phong) sardines are associated with the image of flood seasons, are a dish that frequently appears in family meals, and also become a rustic gift that many people far from home always remember. Whether in simple daily meals or on holidays and Tet, the rich flavor of braised sardines remains a characteristic feature on the dining tables of local people.
Kien Thuy braised sardines - specialty of the coastal area. (Source: VnExpress)
Sardine production in Kien Thuy reaches its peak when the fish migrate from the sea upstream into the rivers to spawn. This is also the time when the fish are of the best quality, bringing stable income to many fishing families, contributing to building the long-standing traditional value chain of this land.
2. Origin and identification of Kien Thuy sardines (Hai Phong)
2.1. Unique growing environment of Kien Thuy sardines
The Van Uc river mouth is where freshwater and saltwater meet, creating a brackish water environment perfectly suited for the growth of Kien Thuy (Hai Phong) sardines. This blend provides a diverse food source and influences the natural sweetness and fattiness of the fish meat.
The sardine spawning season usually falls in August-September when the fish move from the sea into the river mouth area to lay eggs. At this time, Kien Thuy (Hai Phong) sardines reach ideal fattiness, the fish meat is firm and fragrant, with a mild fishy smell. An easily recognizable characteristic is the thick layer of white fat beneath the skin, contributing to the distinctive flavor when used for traditional braising.
Experienced fishermen say that the process of catching sardines during the spawning season requires a thorough understanding of water currents, tides, and wind. These natural factors greatly affect the quality of the fish, determining the flavor of the Kien Thuy (Hai Phong) sardine dish after preparation.
2.2. Characteristics of Kien Thuy (Hai Phong) sardines
The shape of Kien Thuy (Hai Phong) sardines is quite recognizable with a slender, elongated body, averaging 15 to 20 cm in length, and balanced proportions. The shiny silver scales highlight their freshness. The belly is milky white, while the back has a prominent dark blue hue, creating a harmonious color combination.
Fresh sardines are delicious with shiny, shimmering silver scales. (Source: VnExpress)
Additionally, Kien Thuy (Hai Phong) sardines are also impressive with small spots running along their bodies and large, bright, healthy eyes. When the fish are alive, their swimming activity is strong, and their bodies are elastic when lightly pressed. Thus, Kien Thuy sardines can be easily distinguished from those from other regions.
Experienced locals often focus on the clarity of the fish's eyes and intact scales that are not peeling off when choosing fish at the market. Fresh fish will have a firm body, a belly that is not abnormally distended, and a mild, fresh seafood smell. Avoid choosing fish that are soft or have an empty belly, as the meat will lose its natural sweetness.
3. Processing Procedure for Kien Thuy (Hai Phong) Braised Sardines
3.1. Selecting Fresh and Delicious Ingredients
The process of making delicious Kien Thuy (Hai Phong) sardines begins with careful ingredient selection. Fish meeting the standards must be uniform in size, have thick, firm bodies, not yet be in the reproductive stage, and have intact scales. The timing of processing is also crucial; fish should be prepared on the same day they are caught to maintain freshness.
The characteristic flavor of Kien Thuy (Hai Phong) sardines primarily comes from the combination of 16 local spices. Among these, chay fruit or sour starfruit create a refreshing taste and help the fish bones soften quickly. Fresh sugarcane not only adds a mild sweetness but also helps the fish meat become naturally tender.
Additionally, there is pork belly, green bananas, ginger, galangal, turmeric, chili, pepper; rich fish sauce, sea salt, fresh onions, and natural caramel color play important roles in creating color and aroma. Some families also add minced wood ear mushrooms, Vietnamese coriander, and ginger leaves to enhance the unique flavor according to their own secret recipes.
3.2. Secret to Braising Kien Thuy Sardines in Traditional Flavor
First, the fish are cleaned of scales, heads are removed, lightly seasoned with salt, and rinsed with ginger water to reduce the fishy smell. When arranging the fish in the clay pot, the cook usually layers fish, pork belly, galangal, and sliced ginger alternately. The bottom of the pot is lined with sugarcane or starfruit to prevent the fish from sticking and burning.
The spices are mixed thoroughly with fish sauce, pepper, caramel color, minced ginger, crushed galangal, salt, and sour liquid from chay fruit, then used to marinate the fish for about 30 minutes to absorb the flavors. This step requires meticulousness and skill to ensure each piece of fish is fully infused with flavor.
The braising process lasts for 12 to 14 continuous hours over low heat, using a clay pot to maintain stable temperature. During braising, it is necessary to add boiling water if needed and always maintain a steady low flame so that the fish becomes tender but the meat remains firm, does not break apart, and the bones soften naturally.
Sardines are braised with ginger to remove the fishy smell. (Source: Collected)
When the fish is almost ideally tender, the lid of the clay pot will be opened so the liquid evaporates gradually, thickens, forming a thick, glossy, amber-colored sauce. The aroma spreads distinctively. To preserve the dish's flavor for a long time, the fish after braising should be completely cooled before being put into a sealed jar or stored in the refrigerator.
4. Places to buy delicious and reputable Kien Thuy sardines
4.1. Braised Sardines Van Cao
Located at 28/333 Van Cao (Hai Phong), the Van Cao Braised Sardines shop has built a reputation among customers who love traditional braised Kien Thuy (Hai Phong) sardines. The clay pot braising method has been maintained for many years along with ingredients such as fresh galangal, sour starfruit, pork belly, and pure fish sauce.
Standard braised sardines have an attractive dark brown color. (Source: Collected)
The Kien Thuy (Hai Phong) sardines here stand out with their tender, melt-in-your-mouth fish meat, rich, flavorful spices, and the fatty layer still retaining its characteristic features. The fish has no fishy smell but instead an alluring aroma. Customers can enjoy it directly at the restaurant or buy it as a gift for friends and relatives.
4.2. Anh Tuyet Restaurant
Address 267B Cau Den is where Anh Tuyet restaurant is located, a reliable destination for those who want to enjoy Kien Thuy (Hai Phong) sardines in a warm, professional space. The restaurant specializes in serving seafood and traditional specialties, among which Kien Thuy sardines are always favored on the menu and are very popular with diners. Opening hours are from 8:00 AM - 10:00 PM, a suitable time for diners to visit.
Anh Tuyet focuses on selecting fresh Kien Thuy (Hai Phong) sardines daily and offers diners many preparation options. Besides the traditional braised sardine dish that retains its original flavor, the restaurant also offers charcoal-grilled sardines and crispy fried sardines, each dish retaining the natural taste of the fish and creating diversity in the culinary experience.
Sardines are served with steaming hot clay pot rice, which is very attractive. (Source: Collected)
The space at the restaurant is spacious, with a modern yet cozy architecture, suitable for family gatherings or group of friends. The staff is attentive, knowledgeable about the dishes, and ready to advise.
The price of braised sardines in Hai Phong generally fluctuates depending on the time and place of purchase, due to the influence of raw materials and preparation methods. Currently, the common price you can refer to is about 120,000 VND/0.5kg box, 320,000 VND for a medium clay pot, and 370,000 VND for a large pot. Some famous specialty establishments may have slightly higher prices, but in return, the rich flavor and carefully selected ingredients are worth enjoying or giving as gifts.
Besides enjoying the rich, sea-country flavor of braised sardines from Kien Thuy (Hai Phong), visitors can also combine many interesting tourist experiences when coming to the port city. The most prominent is the journey to explore Cat Ba Island, where visitors can take the Sun World Cat Ba cable car to admire the majestic panorama of Lan Ha Bay. Besides, don't miss the Do Son tourist area, Tam Bac walking street, Love Bridge, or visit the VUI-Fest Cat Ba Night Market to enjoy street food, shop, and immerse yourself in the vibrant nightlife – a new highlight for a complete trip.
VUI-Fest Night Market with vibrant colors.
Kien Thuy (Hai Phong) Sardines is not only a rustic specialty but also the culinary pride of the coastal land. With its characteristic rich aroma, firm fish meat, and rich braised flavor, this dish embodies the soul of the port region. Whether enjoyed on-site or bought as a gift, Kien Thuy sardines are always an excellent choice to fully experience the quintessence of Hai Phong cuisine.
