Fish sauce is a field dish, and also the medicine of the Tay ethnic group. To have the perfect jar of delicious fish sauce, it takes exactly 13 months: Fish reared in the field for 3 months, then brought back to the gut to clean, drain. Glutinous rice is fermented, cooled and mixed with wine yeast,

sealed for 4 days, to ferment. Mix fermented sticky rice with fish, neighbors, betel leaf, red rice, salt, then pour the mixture into the jar, add water and cover. After 10 months, I opened the lucky jar and saw that the smell of fragrance could be used. Delicious sauce must be purple, whole fish, s

ticky rice are not crushed with the aroma of glutinous rice, glaze, neighbor, betel leaf and red rice. Fish sauce to dot with raw vegetables, boiled vegetables, boiled meat, fried with fillings braised ... Not only that, this folk dish is also a traditional medicine used to detoxify alcohol, detoxif

y very well. If the Southern people often prefer the sweetness of sugar to dishes, the Central people cannot lack the spicy taste of chili, in the meal structure of the Tay ethnic community in the Northern mountainous provinces in general and The Tày people in Tuyên Quang province in particular ofte

n have a sour and bitter taste.