In Diec Village (Tan Hoa Commune, Hung Ha District, Thai Binh Province), a unique dish known as "hammock" carp is a staple of the traditional "khao lao" (elder honoring) feast, which takes place every year on the third day of the Lunar New Year.

The dish features large carp, carefully shaped and cooked in a meticulous process that can take 10 to 12 hours to complete.

A dish reserved for the elder-honoring feast

In Diec Village tradition, local men who reach the age of 53 or 54 celebrate their passage into elderhood with a grand feast.

The meal is presented in a multi-tiered arrangement, featuring traditional dishes such as boiled chicken, fermented pork, meatball soup, sweet mung bean porridge, and sticky rice.

At the center of the feast, on the most prestigious spot, lies the hammock carp - a symbol of respect and longevity.

According to Nhu Tiep, a local resident, the preparation of hammock carp is an intricate and time-consuming process requiring skill, patience, and dedication.

To meet the traditional standard, the carp must be fresh, weigh at least 2.5–3 kg, and have an unblemished body with intact scales. Families preparing for an elder-honoring feast the following year often purchase a healthy carp right after the Lunar New Year and raise it in their own pond for an entire year.

The fish is harvested on the afternoon of Lunar New Year’s Eve, then placed in clean water for one to two days to purge impurities before being prepared for cooking.

A meticulous preparation process

Once cleaned, the fish is gutted and carefully sewn back together with dried banana leaves stuffed inside to retain its shape. The entire fish - including scales and tail - must remain intact to ensure a visually appealing final presentation.

Next, the fish is placed on a custom-made hammock-shaped frame, crafted from iron or bamboo, which suspends the fish over a large pan of hot oil. The setup ensures that the fish retains its arched shape throughout the cooking process.

One of the most challenging steps is continuously ladling boiling oil or fat over the fish for 8–10 hours (or longer, depending on the fish’s size). This slow cooking method ensures that the fish achieves a perfect golden color while maintaining its original form.

“The key to this dish lies in the slow and skillful frying technique,” Tiep explained. “The oil must be poured evenly over the fish, allowing it to cook gradually while preserving its original appearance.”

To be considered perfect, the hammock carp must meet several strict criteria:

The body must be a deep golden hue, curved like the roof of a temple.

The mouth should be open, and the scales must remain even and shiny.

The eyes must remain intact.

If any of these elements are flawed, the fish must be discarded and replaced with a new one.

A dish steeped in tradition and cultural pride

According to Diec villagers, outsiders rarely master the techniques required to make the hammock carp. It is considered a culinary heritage, passed down through generations and preserved as a mark of local pride.

Beyond its artistic presentation, the dish symbolizes respect for elders and a wish for longevity, making it a centerpiece of the elder-honoring feast.

Alongside the hammock carp, the boiled chicken dish in the khao lao feast is also prepared with great care. After boiling, the chicken is deboned, chopped, and arranged in an elegant circular display, resembling a plate of sticky rice.

For the people of Diec Village, hammock carp is not just a delicacy - it is a testament to their deep-rooted traditions and love for Thai Binh’s culinary heritage.

Thao Trinh