Hometown flavor: Mixed shredded pork

Instant salted shrimp (also known as crushed shrimp) can make passersby hesitate with its lingering aroma.

Then there is shrimp paste, add some chili and garlic, then rice paper, fresh vermicelli, even banh beo, banh xeo, how much is enough! I remember, not only the village children, adults are still addicted to crispy rice paper sprinkled with shrimp paste, heated over charcoal and rubbed with a little scallion oil, the current price is 2,000 VND a piece. It is salty, sweet and fragrant, eat until "hip branch" but still smacking mouth.

That's not all the delicious dishes that shrimp brings from the skillful hands of the housewives of the fishing village. I just want to talk about the mixed shrimp dish that many people in this village (in Sa Huynh, Quang Ngai ) consider as an "inseparable dish". This rustic dish that "challenges" even the rich to have a few "golden hours" to eat. Eaten with rice paper in the middle of a hot afternoon to recharge energy for the remaining hours of work. Eaten near the end of the day, the group of fishermen enjoy a little "spicy" before going out to sea to "fish" (net fishing, fishing at dusk). In addition, mixed shrimp is also eaten with rice in the main meal to lighten the stomach. It is said "eaten with rice" but the whole family eats mixed shrimp so there is usually leftover rice.

Just 3 things: fried pork floss, noodles and salad, make an irresistible dish.

All the children in my village are "students" in middle school and high school. They gave the mixed pork floss dish a very musical name: a "mashup". Pork floss, vermicelli, and lettuce are mixed together like... a section of one song followed by a section of another... to create a new and interesting melody. In the combination of pork floss, vermicelli, and lettuce, each ingredient seems to have nothing to do with each other, but they combine to create a complete dish.

Shrimp from the sea, vermicelli made from cassava, lettuce from... garden soil. Served on a plate with a little fish sauce, sugar, chili, and garlic, the mixed shrimp dish is... tireless! The fried shrimp is golden brown, a little crispy, so it's very fragrant. The shrimp cling to each strand of vermicelli and each leaf of vegetable. Each has its own flavor to create a unique and harmonious aroma. The chewy, chewy vermicelli plays a role in prolonging the chewing time so that the crunchy sweetness of the shrimp and the simple, rustic aroma of the vegetables slowly release a rich flavor.

Enjoying mixed pork floss cannot be without crispy grilled rice paper. Pick up a piece of mixed pork floss and put it on the rice paper and chew it, the deliciousness of the dish is multiplied. Eating... the sound is real. The crunchy sound of rice paper creates a strange feeling of refreshment and joy. Perhaps that is why most dishes in the Central region often have rice paper or noodle paper with them, not just mixed pork floss.

All kinds of shrimp paste, from fresh to wilted to dried, are still being processed by the fishermen every day to be ready to "cover the airwaves" in the following months. Therefore, dishes such as vermicelli with crab, dipping sauce for banh can, banh xeo, fresh vermicelli soup, dipping sauce for raw vegetables... will not have to worry about a shortage of shrimp paste.

Source link: https://thanhnien.vn/huong-vi-que-huong-ruoc-tron-18524041619481918.htm