Lấp Thạch's cá thịnh: A fermented fish tradition preserving Vietnam's heritage

Lấp Thạch fish fermented in roasted rice powder, known as cá thịnh, is a cherished traditional dish from Vĩnh Phúc. This northern speciality has deep roots in the region and is now a source of local pride. The dish connects generations and remains a favourite among both residents and visitors to Phú Thọ Province. The preparation of cá thịnh begins with fresh carp, bream, or rohu fish, ideally large in size. The fish is first scaled, cleaned, cut, and soaked in salt for three days. After this, it is coated with roasted rice powder, called thính, and arranged in terracotta jars lined with guava leaves.

Fermentation takes three to four months to complete. The result is firm, pinkish-red fish with a subtle sourness and a rich, savoury aroma from the thính. Once ready, cá thịnh can be served with rice, cooked into various dishes, or grilled over charcoal for the best flavour.

The dish has gained wider recognition, thanks to a production model developed in Lấp Thạch. This has provided stable incomes for many local households. Numerous production units now cooperate with supermarkets to supply cá thịnh to food lovers across the country. Cá thịnh has become a culinary symbol of Lấp Thạch and Phú Thọ Province. Its unique taste and cultural significance leave a lasting impression on those who try it. The dish continues to support local livelihoods while preserving a cherished tradition.