Ca cha bong or dry fish Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Garlic
Fish or can tuna
Salt
Pepper
Sugar
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Directions: |
Directions:Dry boiled fish / can tuna in a thick frying pan using wooden tool until flaky.
Mix tuna with crushed roasted garlic, salt, sugar, keep stirring until light brown color and flaky consistency. Let it cool down. Store in glass jar to eat with fresh cooked rice or buttered French bread when needed. |
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Number Of
Servings: |
Number Of
Servings:2,4 or more |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Well dry, this food keeps for a long time and is handy for lunch. My mom used to make it out of fresh fish but in Calgary canned tuna is more available. My mom also made thich cha bong or dry pulled meat almost the same way using wild meat.
During the Vietnam war, I heard stories that my aunt made this dry protein and traveled for days by train from South to North Vietnam to enhance her husband's plain rice. He was a Southern General captured by the Northern communist. His own brother was a northern General who was obliged to put his own brother in prison. However he left his brother's wife and children free. Those children, my niece Jennifer and nephew Michael ended up as refugees in Calgary. After decades of separation my mom and her sister met again at my house in Calgary. They talked a whole night and spent weeks catching up. That was my mom's happiest time before she left planet earth.
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