Sea cucumber, a favorite dish when visiting Hai Phong.

Among the many famous specialties of the port city such as crab noodle soup, crab spring rolls, etc., the price of sea snails still holds a very unique appeal.

On average, Ms. Hien's shop sells about 10-15 kg of bean sprouts per day, and on weekends or busy days, the sales can reach up to 20 kg.

Captivating customers

Sea slugs, also known as marine slugs, are mollusks that live buried in the sand along the coast. They are about the size of a thumb, with long, white legs protruding like bean sprouts, hence the name "sea slugs." This humble ingredient can be used to prepare many dishes, the most popular being stir-fried sea slugs and sea slug salad.

At An Duong market, Ms. Nguyen Thi Hien's stall has long been a familiar address for many seafood lovers. On weekends, the stall is usually packed with customers from morning till night. Not only locals, but many tourists from other provinces and cities also come to enjoy this dish.

Ms. Hien said: "What makes Hai Phong's sea snail dish unique is the way it's seasoned, reflecting the distinctive taste of the people of Hai Phong. The dish must have a harmonious blend of sour, spicy, salty, and sweet flavors, rich but not overpowering, creamy and savory without being greasy. When eating sea snails, you must feel the richness of the snail meat combined with the flavorful dressing and the aroma of the fresh herbs to truly experience the Hai Phong taste."

Currently, there are many different types of sea cucumbers available, but the Cam Ranh ( Khanh Hoa ) variety is the most popular because the crabs are larger, have thicker, fatter, and plumper meat.

However, this year's scarcity of raw materials has led to a sharp increase in prices. While live sea snails used to be quite affordable, they are now priced at around 250,000 VND/kg, double the price of previous years. A serving of stir-fried sea snails currently costs around 45,000 - 50,000 VND, while sea snail salad costs about 70,000 VND/serving, served with fresh vegetables, rice paper, and dipping sauce.

Meticulously crafted to preserve the authentic taste of the sea.

The stir-fried sea bass has a sauce that coats the shell evenly, giving off the aroma of galangal, garlic, and a distinct taste of the sea.

Preparing a delicious dish of sea cucumber involves many elaborate steps. Ms. Tran Thi Hop, who has been selling sea cucumbers in Le Chan ward for over 40 years, said: “Dishes made from sea cucumbers may seem simple, but the preparation process is elaborate and meticulous. Sea cucumbers live in sand, so pre-processing is extremely important. If not done carefully, sand will remain, and the dish will lose its flavor.”

According to experienced vendors, after purchasing the fish tanks, the outer shell must be scrubbed clean, then soaked in water for several hours to release any dirt inside. After that, they should be rinsed several times with clean water before being used for cooking.

Each stall selling sea snails has its own secret recipe to create a distinctive flavor. Ms. Hien's stall, in particular, often adds a little tapioca starch to give the dish the right consistency and a subtly sweet taste. When finished, the stir-fried sea snails have a sauce that coats the shells evenly, exuding the aroma of galangal, garlic, and a unique seafood flavor. On average, Ms. Hien's stall sells about 10-15 kg of sea snails daily, and on weekends or busy days, it can sell up to 20 kg.

Unlike the rich flavors of stir-fried dishes, sea snail salad offers a refreshing and novel taste. After cleaning, the sea snails are steamed to preserve their natural sweetness, then the tender meat and legs are separated. The legs are blanched and then soaked in ice water to create a crispy texture. Finally, the legs and meat are seasoned to taste before being mixed with galangal, lemongrass, roasted rice powder, and finely chopped lime leaves.

When enjoyed, sea bean salad is usually served with fresh vegetables, green bananas, thin rice paper, and dipping sauce, creating an appealing blend of rich, creamy flavors and distinctive aromas. This dish is perfect for hot summer days, being both easy to eat and refreshing, offering a unique experience for diners exploring Hai Phong's cuisine .

Ms. Nguyen Thi Van Anh from Ngo Quyen ward shared that even though she has eaten sea cucumber for many years, it still tastes as delicious as the first time. “Stir-fried sea cucumber has a very unique flavor, with just the right balance of sour and spicy. Especially, sea cucumber salad, eaten with fresh vegetables and rice crackers, is a perfect combination. Every time friends from other places come to visit, I always take them to try it because it's one of Hai Phong's signature dishes.”

According to experienced vendors, while sea cucumbers are delicious, they can cause allergic reactions in some people. Therefore, those trying this dish for the first time should try a small amount first and wait about 15-20 minutes to monitor their body's reaction.

For many people in Hai Phong, stir-fried sea cucumber and sea cucumber salad are not simply snacks, but are also associated with childhood memories and the street food culture of the coastal city. From market stalls to restaurants, the distinctive aroma of stir-fried sea cucumber or the rich, creamy taste of sea cucumber salad has become a familiar part of many people's lives.

Amidst the modern pace of life and the emergence of many new dishes, sea bass still retains its unique appeal thanks to its rustic yet unmistakable flavor. For many diners, it is not only a delicious dish to enjoy but also a distinctive flavor of Hai Phong, something that people will remember long after each visit to the port city.

Men

Source: https://baohaiphong.vn/gia-be-mon-khoai-khau-khi-den-hai-phong-543127.html