Vu dai braised fish is a traditional dish originating from the Vu Dai village, also known as Dai Hoang village. It’s made with amur fish, galangal, ginger, pork belly, shallots, chili peppers, lime juice, fish sauce, pepper, and sugar. The ginger, shallots, chili peppers, and galangal are finely chopped and mix, while the rest of the galangal is cut into thin slices and placed into a clay cooking pot.

The galangal slices are topped with the fish, thick slices of pork belly, and finely chopped mix of ginger, shallots, galangal, and chili peppers. The combination is braised for 6 to 10 hours in a mixture of fish sauce, broth mix, sugar, lime juice, and pepper.

When the water in the pot becomes slightly thick, the pot is taken off the heat and the fish is ready to be served and enjoyed. This traditional recipe has been passed down from generation to generation in Vu Dai village.