Ca bong kho tieu Cá bống sông Trà kho tiêu
Small gobies from the lower Trà Khúc braised slowly with green pepper, fish sauce, and caramel until the sauce thickens into the firm meat. It eats salty-sweet and peppery, with a little smoke, over hot rice.
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Vietnam Airlines calls the finished braise salty-sweet, with the heat of pepper and a little smoke. ZaloPay calls it đậm đà and names green pepper, fish sauce, and fresh chili. The Cẩm Thành ward article calls the river goby rim mặn ngọt, a salty-sweet braise.
How to enjoy it
Vietnam Airlines: the fish lives in the lower Trà Khúc, small, with firm fragrant meat. Braise it slowly with green pepper, fish sauce, and caramel until the seasoning sits in the meat and the sauce thickens. Eat it with hot rice.
ZaloPay: braise with green pepper, fish sauce, and fresh chili, and eat it with hot rice, including on rainy days. It also says the braise is packed in a jar as a gift.
The Nghĩa Hành commune article lists bánh phồng and cơm rang made from cá bống sông Trà.
Where to try it
The Trà Khúc, on the Cẩm Thành ward article and on Vietnam Airlines.
Nghĩa Hành is the commune that makes the goby cracker and fried rice.