1. Origin and Development Journey
Carp (Cyprinus carpio) is a common freshwater fish found worldwide. In Vietnam, carp has been present for a long time and has become an important part of the culinary culture. According to scientists, carp originated from the Black Sea, the Aral Sea, and the Caspian Sea regions, and then spread throughout Asia and Europe through human activities.
In Vietnam, cross-bred carp varieties such as V1 carp (a cross between Vietnamese, Hungarian, and Indonesian carp) have been developed for high yield and good meat quality, suitable for local aquaculture conditions.
2. Major Breeding Regions
Carp is raised in many regions across the country, from the North to the South. Some famous carp farming areas include:
- Red River Delta: Provinces such as Phu Tho (with the famous Thuy Tram red carp village), Hai Duong.
- Mekong River Delta: Provinces such as An Giang, Dong Thap (raising crispy carp).
- Southeast Region: Dong Nai (with the “capital” of carp farming for the Kitchen Gods ceremony in Bac Son, Trang Bom).
These regions have favorable natural conditions such as abundant water sources and a warm climate, suitable for the growth of carp.
3. Nutritional Value
Carp is a nutritious food source, offering many health benefits. In 100g of carp, there are approximately:
- Calories: About 162 kcal
- Protein: About 22.9g
- Fat: About 7.2g (including omega-3)
- Vitamins and minerals: B vitamins (especially B12), phosphorus, potassium, iron, zinc, magnesium, etc.
Eating carp can help improve cardiovascular health, support anti-inflammation, benefit bones, and boost the immune system.
4. Delicious Dishes Made from Carp
Carp is an ingredient for many delicious and nutritious dishes in Vietnamese cuisine, such as:
- Carp cooked with pickled mustard greens (Cá chép om dưa)
- Carp braised with galangal (Cá chép kho riềng)
- Steamed carp with beer (Cá chép hấp bia)
- Carp hot pot (Lẩu cá chép)
- Carp with tomato sauce (Cá chép sốt cà chua)
- Carp porridge (Cháo cá chép)
- Steamed carp with fermented soybeans (Cá chép chưng tương)
5. How to Make Two Delicious Carp Dishes
1. Carp Cooked with Pickled Mustard Greens (Cá Chép Om Dưa)
Ingredients:
- 1 carp (about 500g – 700g)
- 300g pickled mustard greens
- 100g pork belly (optional)
- 2-3 tomatoes
- Shallots, garlic, chili
- Seasoning: Fish sauce, sugar, MSG, pepper, cooking oil
- Scallions, dill
Instructions:
- Prepare the carp: Clean the carp, remove gills, scrape scales, and remove internal organs. To remove the fishy smell, you can rub it with salt and lemon or soak it in rice water for about 15 minutes, then rinse. Cut the carp into bite-sized pieces.
- Prepare other ingredients: Rinse the pickled mustard greens lightly (if too sour, rinse with water), cut into bite-sized pieces. Wash tomatoes and cut them into wedges. Mince shallots and garlic. Slice chili. Cut pork belly into bite-sized pieces (if using). Wash and chop scallions and dill.
- Pan-fry the carp (optional): Heat cooking oil, lightly pan-fry the carp pieces until golden brown so they firm up and taste better. Remove and set aside.
- Cook the carp:
- Sauté minced shallots and garlic until fragrant. If using pork belly, add it and stir-fry until cooked.
- Add pickled mustard greens and tomatoes, stir-fry gently for about 2-3 minutes. Season with a little fish sauce, sugar, and MSG to taste.
- Arrange the fried carp (or fresh carp) in the pot. Add a little water or broth so that it barely covers the fish.
- Bring to a boil, then reduce heat and simmer until the fish is cooked through and the flavors are well combined.
- Taste and adjust seasoning as needed. Add chili if you like it spicy.
- Before turning off the heat, add chopped scallions and dill. Sprinkle with pepper.
2. Carp Braised with Galangal (Cá Chép Kho Riềng)
Ingredients:
- 1 carp (about 500g – 700g)
- 1 large piece of galangal
- 1 small piece of ginger
- Fish sauce, sugar, MSG, pepper, cooking oil
- Caramel sauce (liquid sugar)
- Scallions, chili (optional)
Instructions:
- Prepare the carp: Clean the carp similarly to the carp cooked with pickled mustard greens, cut into bite-sized pieces.
- Prepare galangal and ginger: Peel and wash the galangal, then slice it thickly. Peel and wash the ginger, then slice it thinly.
- Marinate the carp: Marinate the carp with some fish sauce, sugar, MSG, pepper, and half of the sliced galangal and ginger for about 15-20 minutes to allow the flavors to absorb.
- Braise the carp:
- Arrange the remaining galangal and ginger slices at the bottom of the pot.
- Place the marinated carp on top.
- Add more fish sauce, sugar, MSG, a little caramel sauce, and enough water to just cover the fish.
- Bring to a boil, then reduce heat and simmer gently until the fish is tender, the sauce thickens, and it has a nice brownish color.
- Taste and adjust seasoning as needed. You can add chili if you like.
- Before turning off the heat, sprinkle with pepper and chopped scallions.
6. Export Market
Currently, information about Vietnam’s carp export market is not prominently featured in recent search results. However, Vietnam is a country with significant potential in aquaculture. In the past, there have been efforts to export carp, especially ornamental carp, to markets such as Europe, although facing some challenges regarding quality control.
For more detailed and up-to-date information on Vietnam’s carp export market, it might be necessary to consult specialized reports on seafood exports.
Other articles:
Other agricultural products:
