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Spinibarbus denticulatus salad

TQO - Soft and fresh spinibarbus denticulatus fillets served with wild leaves make for a unique spinibarbus denticulatus fish salad, a specialty of Tuyen Quang Province.

Spinibarbus denticulatus salad.

The fish used to make salad must be raised for over 2 years, weighing 2.5kg - 3kg. Filtered fish meat soaked in water is made from garcinia cowa fruit.

Spinibarbus denticulatus salad is not complete without the dipping sauce made from chopped, roasted, and ground fish bones mixed with onions, garlic and other spices.

The dish served with herbs, forest vegetables such as perilla leaves, cloves, otaheite apple, chrysanthemums, apricots, green bananas, etc.

Thuy Chau

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