Lang Co (Phu Loc) is not only famous for its beautiful sandy beach, but also famous for a variety of fresh specialties such as shrimp, crab, fish, etc. Especially, scallops are a specialty of Lang Co, which is a raw material. The main ingredient to make the famous Lang Co oyster sauce.
Scallops or locally known as Sac, a specialty of Lang Co lagoon, although not popular for fresh use like many other specialties, is used as the main ingredient to make Lang Co scallop sauce “the god”. St”.
Illustration. The actual way to make oyster sauce is quite simple. Scallops are peeled, washed with sand, drained for about 50 minutes. Next, pour the scallops into a clean bowl, remove the raw salt and finely pound it with the ratio of 10 cups of oysters: 2 cups of salt. Then mix well the scallops, salt, chili, galangal, put in a sealed plastic bottle or box. After being put in the box for 8-10 days, the fish sauce can be eaten. When the fish sauce is cooked, the body part floats to the top, the bottom part is opaque like fish sauce. The higher the scallops, the more fish sauce underneath, indicating that the fish has been kept for a long time and can be eaten immediately. When eating, we take out a sufficient amount of fish sauce, pound a little garlic, if it is salty, we can add a little sugar, MSG depending on the taste of the person eating. Shellfish sauce is best eaten with hot rice, or used to make a dipping sauce with pork belly and raw vegetables. Oyster sauce has spicy, sour, salty and sweet flavors that harmonize all flavors in harmony to form a taste that has been eaten and then remembered forever. That is probably the reason why many people think that, if you come to Lang Co in Hue without enjoying this fish sauce, you do not know what Lang Co is.
You must log in to post a comment.