Binh Chau has a dish called "ruoc um" (braised shrimp paste).

Shrimp paste is a familiar ingredient in Quang Ngai cuisine , especially the fragrant and flavorful braised shrimp paste dish, a taste of home.

Shrimp paste stew with a distinctive flavor.

In the early days of spring, Binh Chau beach (Binh Son district, Quang Ngai province) is busier than ever as the bountiful shrimp season returns.

The boats cut through the waves and, after only a few hours, returned with holds overflowing with fresh, pink shrimp.

A bountiful shrimp harvest season in Binh Chau sea.

Each boat set sail in the brilliant morning light, and within hours returned with its hold overflowing with shrimp.

On each fishing trip, fishermen can bring in from 500 kg to over 1 ton of krill, providing a significant income of up to 20-30 million VND per day. The fresh, pink krill, wriggling in the nets, become a source of joy and hope for many fishing families.

Krill (also known as krill) are tiny crustaceans, similar in shape to shrimp but only 4-10mm long.

Shrimp live in coastal waters, with the highest concentrations found about 4-5 nautical miles from the shore.

The shrimp harvesting takes place throughout the day, allowing fishermen to both harvest efficiently and ensure the freshness of the product.

With this year's shrimp harvest being exceptionally bountiful, the boats in Binh Chau are even busier, carrying holds full of shrimp, a vibrant, characteristic pink color. The price of shrimp here is around 20,000 VND/kg.

The taste of home from braised shrimp paste.

Shrimp paste is not only a valuable product but also an endless source of inspiration for Quang Ngai's cuisine. The people here have countless ways to prepare shrimp paste into delicious, rustic dishes that are rich in the flavors of the sea.

Among them, braised shrimp paste served with rice paper is an unforgettable specialty. Fresh shrimp, after being cleaned, is marinated with salt, crushed ginger, and a little MSG to absorb the flavors.

My mother would often sauté shallots in a pan of oil, then add the shrimp paste and stir-fry until it was firm. When the shrimp paste had become slightly browned, she would add a little Cua Dai fish sauce and a pinch of sugar to balance the salty and sweet flavors. The perfect braised shrimp paste dish would have a pinkish-orange color, a firm texture, and a wonderfully fragrant aroma.

Shrimp paste has been seasoned to prepare braised shrimp paste.

To enjoy braised shrimp paste properly, it must be served with crispy grilled rice paper and fresh raw vegetables such as lettuce, basil, mint, starfruit, cucumber, etc.

In particular, the spicy lime, garlic, and chili fish sauce will perfectly complement the dish, making it irresistibly flavorful. Each piece of rice paper roll filled with shrimp paste, dipped in the fish sauce, is a wonderful blend of the sea and the countryside, simple yet sophisticated.

Just around 40,000 VND is enough to buy the ingredients to prepare this dish for two people to eat until they're full, saving money while ensuring they get all the necessary nutrients, "counteracting" the excess fat from fish and meat consumed during the Tet holiday.

Speaking of braised shrimp paste, my hometown still echoes with this folk song: "Binh Chau has braised shrimp paste / Captivating travelers from afar / Spring arrives with a gentle sea breeze / Blending with the 'fragrance of shrimp paste,' enchanting many!"

Shrimp paste wrapped in rice paper with fresh vegetables is delicious.

Childhood memories by the Ve River

Recalling my childhood, I picture myself and my friends wading barefoot along the Ve River with baskets in hand, scooping up shrimp. Back then, the simple joy was just being able to dive into the cool water, laughing and playing, and bringing home fresh shrimp for the family meal.

My mother, with her diligent and skillful hands, transforms sea shrimp into delicious dishes that are both familiar and rich in the flavors of the countryside. Stir-fried shrimp with starfruit, stir-fried shrimp with zucchini, or shrimp soup with tomatoes… each dish is associated with sweet memories of a carefree time.

The green vegetable gardens along the canal in Binh Chau commune.

Now, back in my hometown, standing by the Ve River, I suddenly feel a pang of sadness. The water still flows tirelessly, but those carefree days are long gone.

Only the aroma of dried shrimp, the taste of home-cooked meals, always reminds me of my roots, of love, and of the simplest yet most precious things in life.

Read more Back to the Home page

Source: https://tuoitre.vn/binh-chau-co-mon-ruoc-um-20250220113937861.htm