Vinh Long specialty has a 'sad' name, gourmets praise it as delicious, sweeter than crab

Despite its strange "gloomy appearance" with a rough black skin, this specialty is an ingredient used to make many delicious dishes that attract customers in Vinh Long.

Chu u is a crustacean of the crab family, often living in coastal alluvial flats and estuaries in the Western region, most commonly in Vinh Long (former Tra Vinh province).

At first glance, the crab looks quite similar to the crab but is plumper and moves more slowly. The crab's two claws are large and bright red while the crab's are smaller and purple.

The Shrew has a "stubborn, sullen" appearance with rough marks on its jet-black shell that resemble patterns. The front of its body also looks like an angry face.

Perhaps that's why the locals named them "chu u", referring to the "sulky" and unhappy expression of people (in the Western way of calling).

Crab (right) and crab (left). Photo: Ngoc Lan, Nhiem Nguyen

Ms. Minh Tuyen (Duyen Hai ward, Vinh Long province) said that the crab is available all year round and can be exploited in any season.

The second and third lunar months are the season when the crayfish molts its shell (also known as the young crayfish). At that time, its meat is considered more delicious and fatty.

According to Ms. Tuyen, although the crayfish moves slowly, it is quite difficult to catch because they have the habit of living in deep caves and have large, strong, and sharp claws.

Catching the mole requires experience and skill to find their burrows. When discovering a burrow, the catcher often uses his bare hands to pull the mole out. If not careful, they can be pinched hard, causing pain, scratches or bleeding.

“The crab lives very deep in the cave and is difficult to catch, so even experienced people can only catch 2-3kg/day at most.

Not to mention, catching the crabs is also difficult because people have to move to mangrove forests, alluvial flats at estuaries and river mouths, facing mosquitoes, leeches and many other dangers," said Ms. Tuyen.

The shrew has a round body, two big eyes, and many rough spots on its shell, creating a "sad appearance" that is why it is called by such a strange name. Photo: Nhiem Nguyen

The female trader also said that in the past, the crab was mainly consumed locally but gradually became widely known and became a popular dish.

Therefore, after being caught, the crabs are quickly transported to neighboring provinces. If the shipment is far away, they will be refrigerated to maintain their freshness.

On average, the cuckoo is sold for about 120,000-150,000 VND/kg (depending on location, time and size). Each kilo has about 12-13 cuckoos.

Under normal temperature conditions, the crab can only live for about 1 day. If you want to transport it far away, you have to refrigerate it to keep it fresh. Photo: Tuyen ba khia, Nhiem Nguyen

Similar to other "8-legged, 2-claw" species, in Vinh Long, the crayfish is also processed into many dishes such as grilled, boiled, steamed with beer, made into fish sauce... but the most delicious and popular is the crayfish stir-fried with tamarind.

This dish was also in the Top 100 Vietnamese specialties 2021-2022 announced by the Vietnam Record Organization (Vietkings) and Top Vietnam Organization (VietTop).

Chu u can be prepared in many ways, but the most popular dish is stir-fried with tamarind. Photo: Tam Vo Vlog

According to Ms. Tuyen, to make delicious tamarind fried crayfish, people will first clean the ingredients. Then, the crayfish is put into a pan of boiling oil to fry until crispy, then removed and drained.

Next is the step of sautéing onions and garlic, then adding tamarind juice, seasoning (sugar, fish sauce, salt) to taste. When the mixture boils, people pour in the fried crispy shrimp and stir well to let it soak.

“You can leave the crab whole or separate the shell, scoop out the roe and stir-fry the meat separately. Each stir-fry style has a different level of deliciousness,” she added.

Tamarind fried crayfish is best eaten hot. The claws are crispy, firm and have a natural sweet taste, without any fishy smell. The sour taste of tamarind and the sweet, fatty taste of crayfish blend together to create an attractive dish.

Tamarind-fried crayfish is recognized as a specialty of the old Tra Vinh province. Photo: Tam Vo Vlog

Having had the opportunity to enjoy tamarind-fried crab several times in Vinh Long, Mr. Dao Quan (HCMC) commented that this dish has an impressive flavor, especially the crab's claws which are full of meat, firm and sweet.

He rated the crab as sweeter and tastier than the crab, the shell was crispy, and he could eat the whole shell.

“Stir-fried crab with tamarind is a favorite snack that I always love when I come to Vinh Long. This dish must be eaten slowly and chewed thoroughly to fully appreciate the flavor: a bit of familiarity from the three-sided crab, the rich salty taste of the sea crab, and the characteristic scent of the crab,” he described.

This 'heaven-sent' product from the Vietnamese sea has an embarrassing name, is crispy and delicious . Not only does it have an impressive appearance and name, this product also attracts customers thanks to its fresh and delicious taste, crunchy texture, and cheap price.

Source: https://vietnamnet.vn/dac-san-vinh-long-co-ten-buon-ruoi-ruoi-khach-sanh-an-khen-ngon-ngot-hon-cua-2468151.html