Kapének

Kapének refers to a traditional fermented fish product originating from Vietnam, particularly popular in the northern regions. It is typically made from small freshwater fish, such as tilapia or carp, that are salted and then allowed to ferment in earthenware jars. The fermentation process, often aided by the addition of rice or rice bran, can take several weeks to months to complete, resulting in a unique pungent aroma and a soft, mushy texture.

The preparation of kapének involves cleaning the fish, salting them generously, and then packing them tightly into sealed containers, often with seasonings like chili, garlic, and spices. Sunlight exposure can sometimes be part of the process, accelerating the fermentation. Kapének is a staple ingredient in many Vietnamese dishes, most notably as a dipping sauce or flavoring agent. It is frequently used to enhance the taste of stir-fries, soups, and noodle dishes. Despite its strong smell, which can be off-putting to some, it is highly prized for its complex, umami-rich flavor profile. Traditional methods of preparation vary from family to family, leading to subtle differences in taste and texture.