(PLO)- Grilled snakehead fish street on Tan Ky Tan Quy Street (Tan Phu District, Ho Chi Minh City) bustlingly prepares thousands of grilled snakehead fish for the day of God of Fortune.
Recorded on Tan Ky Tan Quy route, dozens of stalls selling grilled snakehead fish are busy preparing fish and starting to bake snakehead fish in time to sell to people.
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Ms. Nguyen Thi Cuc is one of the first sellers of grilled snakehead fish on Tan Ky Tan Quy street. Photo: TU NGAN |
Over 2 decades of selling grilled snakehead fish here, Ms. Nguyen Thi Cuc said, this is the most favorable trading occasion of the year. On weekdays, only about a hundred fish are sold each day, but on the day of the God of Wealth, they will sell 10 times more.
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The aroma comes from the charcoal grills of the smoked fish. Photo: TU NGAN |
Ms. Cuc said that in 2021, her grilled fish shop Cuc Bui sold up to 5,000 fish only on January 10. This year the price increased by about 30% compared to last year, due to the increase in the price of fish and raw materials.
Currently, the price of fish from the shop is from 150,000-200,000 VND / fish depending on the size. Price includes vermicelli, rice paper, served with raw vegetables and dipping sauce.
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The smell of grilled snakehead fish was fragrant, filling the whole street. Photo: TU NGAN |
Ms. Cuc said: “In the 90s, during a trip to Lao Cai, she was told by a H’Mong ethnic group about grilled snakehead fish, which specifically comes from the people of the West.”
From the morning of the 9th, Mrs. Cuc and more than 20 workers had to prepare fish, preliminarily process ingredients such as peeling sugar cane, ordering vegetables, making fish sauce in advance so that on the 10th, fish could be sold to customers. Many patrons will come to order in advance, to avoid long waits or out of stock.
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Although he is only 24 years old, he has 6 years of experience in grilling fish so he is also one of the main chefs of the stall. Photo: TU NGAN |
Besides, Mr. Duong Minh Hao quickly rotated the fish, helping the fish to be cooked evenly and not scorched.
Only 24 years old, but Mr. Hao has 6 years of experience in grilling fish, so he is also one of the main cooks of his family’s stall in these busy days.
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Sugarcane is used to skew into the fish’s mouth, when the sugarcane juice flows out, it will make the fish meat sweeter and more delicious. Photo: TU NGAN |
Mr. Hao said that the time to bake fish is from 20 to 30 minutes/fish. Before grilling, the fish is cleaned of intestines, skewered with lemongrass and sugar cane through the mouth of the fish and then placed on the charcoal stove, rotating the fish evenly.
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Finished grilled fish is added spices, peanuts, onion fat and wrapped in foil to customers. Fish retains warmth and tastes best. Photo: TU NGAN |
“Usually on the evening of the 9th, stalls selling grilled snakehead fish must focus all their manpower, stay up all night because they have to grill continuously to meet the needs of customers,” said Mr. Hao.
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One customer took advantage of buying fish the night before for fear of a long wait in the early morning. Photo: TU NGAN |
According to the annual custom, on the day of God of Wealth, people come to buy grilled snakehead fish to pray for luck and fortune. Many people who buy grilled snakehead fish believe that snakehead fish is a symbol of luck and success.
Grilled snakehead fish Northwest specialties attract customers on the day of God of Wealth
TU AN