Shrimp rolls are a traditional dish of the people of Yen Vinh village, Da Trach commune (Khoai Chau) on holidays, Tet, death anniversaries, parties... This is a dish with many attractive culinary cultures.
Shrimp rolls, a specialty of Yen Vinh villagers, Da Trach commune (Khoai Chau)
Being a land along the Red River with abundant natural products such as fish and shrimp, Yen Vinh villagers have long created a unique, elaborate, meticulous, yet rustic and simple dish of rolled shrimp. This is not a delicacy, but is especially loved by the people here every time Tet comes and Spring comes.
Ms. Nguyen Thi Oanh, a resident of Yen Vinh village, shared: It is unclear when the shrimp roll dish originated, but every Tet holiday, in addition to traditional dishes, the shrimp roll dish is always considered a "specialty" on my family's dinner table.
From familiar, rustic ingredients, thanks to the creativity, ingenuity, and meticulousness in processing of the people, the unique flavor of this dish has been created. Mr. Nguyen Van Cuong, a cultural officer of Da Trach commune, said: The ingredients to make this dish are selected quite meticulously and in the way of processing. Most importantly, the shrimp must be fresh and the type of shrimp as small as the little finger, caught in ponds and rivers, not farmed shrimp. Clean the shrimp, remove the claws and then fry with a little salt and sugar; fried tofu, fried chicken eggs, boiled pork belly, ham (these ingredients are cut into pieces the size of the little finger); vermicelli, green onions or celery. The accompanying vegetables include: lettuce, coriander, Vietnamese coriander, basil...
When eating, place the spring onion or celery stalks underneath, then place the lettuce leaves, coriander, basil, and Vietnamese coriander. Next, add meat, eggs, tofu, pork roll, vermicelli, and a shrimp. Finally, use the celery or scallion strands to roll tightly like a small spring roll. The dipping sauce for this dish must be sour, spicy, salty, and sweet.
The dish is both rustic and sophisticated because of the wonderful blend of flavors, colors, and relatively complete nutrients (protein, starch, vegetables) in one roll. It is the sweet, fatty taste of shrimp, meat, the rich taste of eggs, the richness of fried tofu, plus a little bit of light noodles... The color of the dish is also very eye-catching.
Unlike other spring rolls that can be made and eaten all year round, shrimp rolls are best made in winter and during Tet because that is when onions and coriander are in season - important factors that create the unique flavor of this dish.
Yen Vinh shrimp rolls are still cherished and passed down in every household here. They are a local product to offer to the Saints, a simple dish, on the dinner table of many families during Tet...
Huong Giang
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