GỎI CÁ MÈ – MÓN KHOẢI KHẨU VÙNG QUÊ

Do not know when Sesame salad in my country has been ever since? Only know in the village of Ly Vien - Hiep Hoa, a rural countryside along the Cau River, lakes, ponds with many shrimp and fish. We knew from childhood that we could catch crabs and catch fishes, and each of us swam well, dived into lakes, clear water, ripples. Shrimp, fish of all kinds, big ones made greasy porridge. The gold carp nursery, fried fish meat solid, aromatic, tofu, braised fish, braised fish with glutinous rice sauce, bamboo shoots, galangal ... eat just like to suck. Then Sesame salad ... those rustic dishes in the river countryside, real water such as rice, drinking water daily.

Only Sesame salad is not a daily food and not every meal is usually eaten. Occasionally a few meals, half a month to gather together to fight, because of the sophisticated processing of this cuisine. One or two people rarely paint, eat salad to be crowded, at least a few people. I knew how to make this quiche from an early age, when the old man, my grandfather invited friends from the district or branch to enjoy the fish salad, I knew to follow him, follow him to dig galangal, take leaves, have been watching processing, and then how to do stuff. When I became an adult, my classmates all had knives and cutting boards, so that when it was our turn to invite guests, our juniors and descendants were good at processing this dish.

Talking to eat live silverfish, anyone who has not enjoyed it is afraid, but once ate, remember forever. Once my friends and friends at the Archaeological Institute, at the National Museum and the Department of Culture, Sports and Tourism of Quang Ninh, Hai Duong, Thai Nguyen provinces ... had a request to play but only one request was needed. Enjoying this rustic dish, they now say it is a typical rural dish of my country. The Deputy Director of the Department of Culture, Sports and Tourism of Vinh Phuc kept on trying to eat, but tried one piece and then wanted to eat two or three pieces, then from fear of happiness to seeing the delicious taste. of fish, leaves, spice very characteristic. Every time she mentioned my hometown, she remembered the Sesame salad. I don't know who introduced it but on this occasion in 2011, the group of S Vietnam reporters came to see me and insisted on returning to my hometown to do the Sesame salad. The broadcast was on VTV1, so my friend in Germany,

Brothers and sisters, the reporter had a very detailed script and asked me to introduce the whole process of processing and enjoying the typical "Cuisine". They said it was more important than that, but the idyllic countryside of my village everyone knows how to do. I told the roommates to follow me and go fishing. Fresh fish makes delicious new salad. The most delicious is the small bream about 3 taels. Fishes must be caught or fished, but slapped ponds to catch fish will have a smell of mud. So a net pond, a pond was so quiet I fished with a set of clustered hooks (green tongue) to catch silver carp. Clean ponds, clean fish reared naturally without gaining weight. Only a batch of net picked up a dozen pounds, each one is silvery white, it is very funny. Fish brought back to be washed, removed gills, fished out to a drain and drained before processing. 

From this point on, the fish cannot be washed in water but used to dry the paper. Fish head is cut separately to make a seed dish. I struck the scales clean and then wrapped each one into the paper, when the skin has been stripped, the fish did not cut, used a knife to cut the abdomen 3 degrees separately and also absorbent with paper. Each part of the fish has removed all intestines, each of them is also wrapped like that, then uses a sharp knife to cut the flesh on both sides of the fish, when it comes from the tail of the fish, the lean pieces of meat are wrapped in paper again, the remaining part of the fish's backbone, which cut off the armor on the belly of the fish's belly, have both flesh and bone, leaving only the backbone. All are blottered with paper several times until they are cut, the meat must be dry and dry, like a piece of pork tenderloin. When the knife must be sharp, the meat is thinly sliced, large, while the abdomen and the bone and meat use the knife frame to gradually smaller and finely chopped like spring rolls.

The second stage is cooking seeds. All fish heads are chopped (such as flour) but not ground, so the fish meat will be cooked before processing the taste. Using galangal water, soy sauce, batch, salt just enough when cooking seeds, the kitchen is very small fire, stirring constantly ever solid particles like casters, ladle into bowls that can be turned like casters, the new grain is delicious. This is a very typical dish of fish salad, without it does not become fish salad.

The third stage is to take leaves. The old people planted all kinds of plants in the garden, the banks of the pond, the banks of the rooster with all kinds of medicinal plants, when eating salad, they must have these leaves. There are up to 15 types of leaves. Types of antibiotics, aromatic types, medicinal herbs such as: Mo leaves, Chrysanthemums, figs, Vong Canh leaves, Luc Lac leaves, clove, star fruit, green banana, garlic, chili, purple bowl, leaf guise, river mist .. leaves picked to clean, not washed, if used, then use fans, fans to dry water. Spices are grain dishes, white salt, chili only, chili is eaten separately and mixed with salt, raw garlic ...

When eaten, dried meat, fish bone is used to listen to roasted rice or pounded rice cakes like flour, galangal to mix into aromatic fish to create a new plate when eating, using large apricot leaves or fig leaves to wrap. Fish are placed on the leaves, scooped up with a few seeds (1 side of the baby), chili salt, garlic, and other types of leaves, depending on each piece and preference of each person, using the leaves to eat with salad. Such salads only smell fragrant, do not feel fishy even though the Bighead. All kinds of leaves, seeds, spices make fish salad have a unique flavor, only eat to feel all the delicious taste, fleshy ... very elegant of fish salad.

Anyone who once enjoyed fish salad in Ly Vien - Hiep Hoa did not want to come back for the second or third time to enjoy the fresh air of the countryside, the unique flavor of fish salad. of this region. In community tourism it is sure that this will be the destination of near and far tourists. Therefore, in 2012, in the record of Vietnamese cuisine Guines, there were 10 types, Bac Giang was voted 02 categories: Sesame salad and Luc Ngan litchi salad.