Delicious dishes from sea shrimp

The traditional way to catch shrimp is to use a net. But buying a net is expensive, and the boat is also big so few people buy it.

The sea mussels with little capital choose the "instant noodle" method. That is, row the boat a few hundred meters from shore, wait for the moon to rise, the "drunk" shrimp gathers in a cluster, then use a net to scoop them up. It's called "scooping" but it's difficult, not like scooping soil. The scooping motion is decisive and agile, so each scoop only gets about a kilo. If you're clumsy and slow, you'll only get about half a handful.

Hương vị quê hương: Món ngon từ ruốc biển - Ảnh 1. — Ingredients for processing and the stir-fried fresh shrimp with eggplant dish is ready to eat.

Shrimp is sometimes called sea shrimp because its shape resembles a shrimp shrunk dozens of times. It is called "sea shrimp" for prestige, but its body is as skinny as a toothpick. Shrimp's food is plankton. Shrimp's transparent body seems to have no meat at all, but when "cooked", it has a very rich flavor.

Shrimp mixed with salt, squeezed to get the juice, dried in the sun for a few days, then put in a mortar and pounded until smooth, creating a concentrated, savory shrimp paste that can be stored for a long time. If you eat vermicelli with crab and have a little shrimp paste, you don't have to look up at anyone, just slurp it up. As for the juice squeezed from the shrimp, dried in the sun, it will become a light pink sauce. This is lightly seasoned and then poured over fresh vermicelli, it is extremely delicious, you can "eat" several full bowls without getting bored. The warm banh xeo crust (plain white cake without shrimp or meat mixed in) dipped in this sauce is so delicious!

Fresh shrimp mixed with a little salt, put in a jar, sealed, left for a few days to become instant salted shrimp paste (eaten quickly). When opening the lid of this type of salt, the aroma is explosive, waking up the whole neighborhood, not the timid and timid aroma of other types of fish sauce. Scoop into a bowl, mix with a little chili powder and a little crushed ginger, eat with rice paper or hot rice, oh my gosh, I say it's "historically" delicious. Children don't like to sit at the tray, they like to hold a big piece of rice paper, sprinkle shrimp paste evenly on it and run out to the alley to eat.

This month the sun is good, villagers often dry shrimp in front of the porch, on the roof. If there is a lot of shrimp, they dry it on the beach. Shrimp in the right sun, a handful of shrimp eaten raw can still taste delicious. If you mix dried shrimp with lettuce, vermicelli, herbs, onions, cilantro and a little fish sauce and garlic, it becomes a salad with a strong taste of the sea. This dish is very popular when worshiping ancestors, entertaining guests or "sitting together" in the afternoon. Saigonese people with "sea roots" really like dried shrimp fried with spices. This dish can be put in a glass jar and kept for months, still retaining its aroma, used as a delicious dish for the whole family. A meal in the city with a bowl of fried shrimp makes you feel like you are in a corner of a familiar fishing village.

Hương vị quê hương: Món ngon từ ruốc biển - Ảnh 2.

People in the mountainous areas of Ba To, Son Ha, Tra Bong... ( Quang Ngai ) every household stores a few jars of dried shrimp bought in mid-summer to eat until Tet. "When the weather is hot, after work, I cut a piece of squash and cook it with a handful of dried shrimp, naturally feeling... the coolness of autumn", my friend in Son Ha said.

The other day, the group of friends dressed the shrimp in a "new coat". Instead of using dried shrimp, they used fresh shrimp from the sea, sparkling fresh. Fresh shrimp stir-fried with just-ripe eggplant, a few onion cloves, and some herbs made the shrimp dish strange, eye-catching, and very appealing. Using rice paper instead of a spoon, scooping up the stir-fried shrimp, after just chewing, you can hear each shrimp sacrificing itself with its popping sound. Listening, you can feel the honest sweetness of the sea emanating from the shrimp, mixed with the gentle, natural aroma of the village vegetables.

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