• The heartwarming Tet in the countryside
  • Heartwarming Tet in the countryside
  • The taste of Tet in the countryside

Since the time of our ancestors' pioneering efforts, shrimp has been intimately connected with the lives of the people in this land at the edge of the world. When nature generously bestowed bountiful shrimp harvests, the need for food preservation gave rise to the craft of making dried shrimp – a simple yet skillful and patient craft requiring expertise and experience. Over time, embodying historical and cultural values, the Ca Mau dried shrimp making craft has been recognized as a National Intangible Cultural Heritage.

Ms. Nguyen Thi Hong Cuc skillfully transformed local produce into the renowned Hong Cuc dried seafood brand.

Dried shrimp from Ca Mau is delicious because of its firm, round shape, natural reddish-orange color, and sweet, rich flavor. Besides the traditional whole dried shrimp, there are also variations like pressed shrimp and butterfly-shaped shrimp. When Tet (Vietnamese New Year) arrives, dried shrimp from Ca Mau is a heartfelt gift to send to loved ones.

Starting with small batches of dried seafood for family meals, Ms. Nguyen Thi Hong Cuc (56 years old, Phong Hiep commune) has skillfully transformed local produce into the renowned Hong Cuc dried seafood brand, with products such as dried freshwater shrimp, pressed whiteleg shrimp, and shredded dried snakehead fish fillet gaining popularity among customers.

The shrimp in our hometown are naturally raised, so they already have a sweet taste. We pay extra attention to the production process and carefully manage the sunlight to ensure delicious batches of dried shrimp. As a result, our product has been certified with a 3-star OCOP rating.

Ms. Nguyen Thi Hong Cuc, Phong Hiep commune.

Besides dried shrimp, the rustic dried fish dishes, made from various types of sea and freshwater fish by the skillful hands of the processors, are both delicious and evoke memories of home, beckoning those who live far away to return for family reunions during the three days of Tet.

Dried shrimp from Ca Mau is famously delicious.

As the year draws to a close, the Chi Thoan dried seafood warehouse (Kinh Moi hamlet, Khanh Hung commune) is bustling with activity as it prepares nearly 20 types of dried seafood for the Tet holiday market. On the drying racks, each tray of dried seafood is neatly arranged in rows, meticulously cared for. Ms. Phan Kieu Trang, the owner of the warehouse, said: "The closer it gets to Tet, the more demand there is for dried seafood to give as gifts and to entertain guests. This year, orders have tripled compared to last year. The most popular items are still dried snakehead fish, catfish, grouper, squid, and yellowfin tuna..., dishes that are familiar on Tet holiday meals and banquets."

Dried snakehead fish is a popular dish among many customers. When fried or grilled, this type of dried fish emits a rich aroma, with tender, fatty flesh and a perfectly balanced salty taste. Shredded and mixed with shredded mango, a little Vietnamese coriander, and chili peppers, it makes a refreshing salad to counteract the richness of fatty meats during Tet (Vietnamese New Year).

Dried snakehead fish is a popular choice for consumers during Tet (Lunar New Year) meals.

Dried seafood is equally delicious. Dried scad fish is arranged in a flower shape, seasoned with chili powder for an eye-catching color that isn't spicy, and blended with a touch of sweetness from sugar, making it very appetizing with rice. Without elaborate marinating, the scad fish is sun-dried naturally; when dried, it has a slightly strong smell, but when grilled, it has a surprisingly fragrant aroma, and dipping it in tamarind sauce is enough to make diners exclaim in delight...

When discussing delicious dried foods for Tet (Lunar New Year) in Ca Mau, it would be a mistake not to mention dried buffalo meat, with the famous Hong Dan dried buffalo meat being a well-known specialty. To make authentic dried buffalo meat, the craftsmen only select the hind leg meat, remove all tendons and fat, cut it into large pieces, and marinate it with lemongrass, chili, and spices for many hours to absorb the flavors, then dry it in the sun. When grilled over charcoal, the aroma fills the entire kitchen. After grilling, the dried meat is pounded with a pestle, becoming tender and chewy. It is then shredded and dipped in a sweet, sour, and spicy tamarind sauce – the more you eat, the more flavorful it becomes.

Ms. Dang Bach Le, who has been making dried buffalo meat for many years in Ninh Phuoc hamlet, Hong Dan commune, shared: "From selling only within the commune and province, the reputation of Hong Dan dried buffalo meat has followed traders to all provinces and cities in the South, and even conquered customers in the North."

Dried foods are an indispensable part of the Tet holiday meal.

Rich in variety, dried seafood dishes are not only an indispensable part of the Tet holiday meal, but also represent a culinary culture, embodying the essence of local specialties and the spirit and creativity of the people of Ca Mau.

Thanh Hai - Tu Quyen

Source: https://baocamau.vn/dam-vi-tet-que-a126262.html