Huế Cá Rò Fermented Fish Paste

Cá rò fermented fish paste is a simple, rustic and familiar dish in traditional Huế family meals. Making this specialty requires considerable care, from selecting and cleaning the fish to salting and fermenting it, resulting in the rich flavor characteristic of Huế’s coastal cuisine.

Cá Rò and the Origins of the Fermented Fish Paste

Cá rò is the local name for a type of fish that resembles anchovies. It has soft bones, shiny scales and naturally sweet flesh. Cá rò lives in brackish or warm, calm coastal waters. For this reason, when talking about Huế cá rò fermented fish paste, Thuận An Beach is an important place to mention.

The distinctive character of this fermented fish paste lies in a preparation process that may appear simple but requires considerable care. The fish must be cleaned without damaging the flesh. Traditionally, the fish is washed with seawater or salt water before being salted and fermented.

How Cá Rò Fermented Fish Paste Is Made

After cleaning, the fish is salted using a ratio of approximately 6 parts fish to 1 part coarse salt. The fish is left for about 15–30 minutes so that the salt can penetrate evenly before being placed into a large ceramic jar or earthenware vessel and pressed firmly down.

Bamboo strips are placed across the top to keep the fish submerged during fermentation. The fish is then fermented for approximately 30 days before it is ready to eat.

Once fermented, the cá rò is mixed with galangal, chili and garlic to add fragrance and a spicy flavor. It can be served with hot rice, boiled pork belly and fresh vegetables, creating a simple yet richly flavored meal.

The flesh of cá rò is soft and sweet, while its small bones are tender enough that the fish can be eaten whole. This characteristic gives the fermented fish paste its distinctive appeal and has helped make it a familiar part of Huế’s traditional cuisine.

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