Papaya roots braised with fermented fish, known as cu hu du du kho ca thinh in Vietnamese, is a unique and flavorful dish deeply rooted in the culinary traditions of central Vietnam.
This dish masterfully blends the crisp texture of papaya roots with the rich, tangy essence of fermented fish. Papaya roots, the thick white strands beneath the papaya tree, are typically harvested when the tree is uprooted by storms or at the end of its productive cycle. While the fruit is commonly used in soups, stir-fries, and smoothies, the roots offer a less familiar yet equally delightful ingredient, especially when paired with fermented fish.
Fermented fish, a hallmark of central Vietnamese cuisine, is prepared using freshwater fish that are meticulously cleaned, seasoned, and coated in thinh—a finely ground roasted corn mixture. This distinctive preparation not only enhances the aroma but also imparts a tender, tangy flavor while neutralizing any fishy scent. The fermentation process transforms the fish into a delicacy with subtle sourness that complements the earthy undertones of papaya roots.
The preparation begins by sautéing aromatics like shallots and chives in oil until fragrant. Fermented fish, pork belly, and a small amount of water are then added to the pot and simmered for a few minutes. Once the mixture comes to a boil, bite-sized pieces of papaya roots are incorporated and cooked over low heat. The dish is gently simmered until the flavors meld together perfectly. A final garnish of chili, pepper, and fresh herbs adds the finishing touch, elevating the dish into a harmonious balance of flavors and textures.
