The way to make shrimp paste is quite rich, each locality has different recipes to suit the taste of the region. However, the processing method that we introduce below is suitable for many people. Meaty shrimp paste is a favorite dish of many people in the North. Let’s prepare the ingredients to make a very simple shrimp paste with meat: Prepared materials. – 300 g of ground lean shoulder meat – 2 lemongrass bulbs – 4 cloves of garlic – 1 dangerous chili – 2-3 spoons of shrimp paste noodle soup – 2 dried onions – A little sugar (if you like it sweet) – Cooking oil. How to make shrimp paste with meat 1. First, you take the lemongrass to wash and cut into pieces, remove the seeds, and peel the onion and garlic. Then put all the ingredients in a small blender. The first step of how to make shrimp paste with meat is to grind lemongrass, chili, onion and garlic. 2. Now, you turn on the stove, heat the non-stick pan (no need for cooking oil). Then, you add the minced meat and stir to evenly distribute the meat. Heat the stove on medium heat until the meat comes out of water and then cook until the meat juice dries up. Heat minced meat in a non-stick pan. 3. When the gravy in the pan is exhausted, add 3 tablespoons of cooking oil with the spices just ground above and stir well. Cook over medium heat until the meat is golden brown. Add cooking oil and seasoning until the meat is golden brown. 4. Now you add 2-3 tablespoons of shrimp paste to the meat. Put shrimp paste in the meat 5. You continue to keep the fire low. Stir well for meat to soak up shrimp paste for about 3-5 minutes. Cook until the meat is absorbed with the shrimp paste. Finished product Marinated shrimp paste with meat preserved in a glass jar and kept in the refrigerator, you can use it for 1 week – 10 days. This is not only a dish that brings rice, can be eaten all year round, but also very easy to make. It’s great to eat with hot rice. Shrimp sauce with meat gives you a dish with a rich sweet and salty taste of meat, combined with the characteristic aroma of shrimp paste and other spices that are extremely attractive. In the summer, just a plate of shrimp paste with a bowl of sour soup, you have a delicious meal. Cook until the meat is absorbed with the shrimp paste. In addition to how to make delicious minced shrimp paste above, you can refer to a few other dishes on Lamsao’s culinary section that are also extremely attractive for a meal:

Goat meat The Truong Yen mountain area (Hoa Lu district) has many limestone mountains that have been formed for a long time. Taking advantage of this, people have formed a habit of grazing goats in the mountains, feeding them natural plants. As a result, Ninh Binh goat meat when processed often has a special delicious taste with herbal smell, sweet taste and firm meat. Goat meat is processed into many attractive dishes by Ninh Binh people such as rare lemon, pan-fried, stir-fried with chili pepper, stewed with traditional herbs or spring rolls… In 2012, Ninh Binh mountain goat was recognized by the Vietnam Record Organization. is one of the “Top 50 Vietnamese specialties”. In 2021, Truong Yen mountain goat also entered the “Top 100 Vietnamese specialties” of this organization. Burnt rice Ninh Binh elderberry was recognized by the Asian Record Organization as one of 12 Vietnamese specialties according to the set of criteria “Asian culinary value” in August 2012. Although burnt rice is a simple dish, in order to cook deliciously and meet the standards, it must go through many complicated stages, completely handmade according to the secret of Ninh Binh people. The rice selected to make elderberry must be fragrant, sticky rice or yellow sticky rice. After the rice is washed and cooked, people take each piece of rice that sticks to the bottom of the pot (burnt), dry it in the sun, then deep-fry it in oil so that the rice grains are crispy. Ninh Binh burnt rice is dipped with a sauce made from goat meat, with a strong consistency, spicy and aromatic flavor creating an unforgettable blend. Gia Vien shrimp paste Gia Vien district is a low-lying area with many rivers. People here have a profession of “riu” (catching) shrimp and making fish sauce for generations. To make delicious shrimp paste jars, people only choose old shrimp, round body, blue color and must be fresh. After washing, draining, people mix the shrimps with hearing and salt and then put them in a crockery jar, close the lid, leave in a cool place for more than a month to be used. Gia Vien shrimp paste has been recognized by the Vietnam Record Organization as one of the “100 Vietnamese gift specialties 2020 – 2021”.

Where are the leaves and flowers – a wild plant that grows a lot in An Giang. Photo: Tourism Newspaper Prohoc sauce (prohok – boo hoc), according to my mother-in-law, the climate in the South has two seasons: rainy and sunny. In addition to the rice season, the fish season is also the main season of the Khmer farmers in the South. They catch fish in many forms such as slapping or fishing, spreading nets, fishing nets, etc. Where they can be caught, they can be dried there with large fish, while small fish are made into beef sauce. Every house makes two or three jars to eat all year round. Bo hoc sauce is almost considered as the main dish in the culinary life of the Khmer people as well as the Vietnamese people’s snakehead, choke, and roe sauces. Although their way of making prohoc fish sauce is similar to that in Cambodia, but through the stages to become bohoc sauce, it is necessary that there is no longer a musty smell, especially without maggots. Usually they use snakehead fish more than other types of fish, of course, snakehead fish to make fish sauce will be more delicious. Select suffocated snakehead fish, scrape the scales, scrape the blood on the spine, wash and soak in cold water for a day and a night (24g), then take it out and leave it in a basket to drain. Use a knife to gradually fish the fish, add a small pinch of salt and a little cold rice, mix well. Incubate in a sealed container, the next day take out the fish and place it in a thick basket, cover the basket with a piece of mocha, use a rock or heavy object to ballast the water with a fishy smell. Then, put the fish in a jar or glass glue, use your hands to receive the fish easily, cut the mo areca to fit the mouth of the jar or glue it on, use a bamboo brace to fasten it. Then proceed to cook salt water poured over the fish and then dried in the sun. About three months, the fish sauce can be eaten, but only used for making stewed, fried, seasoned soups, cooked vermicelli or cooked with potted rice noodles with shaved corn with straw mushrooms and snakehead fish or shrimp. If you want to eat it raw, you must leave it for a year or more, the longer you leave it, the more delicious it will be. Beef broth of Khmer people. Usually fish sauce is eaten raw with thinly sliced ​​​​fruit or paired with herbs of all kinds. In particular, when cooking vermicelli, fish meat is shredded, boned, put in a mortar with wormwood vermicelli, boiled, combed for water, then added fresh snakehead fish, pork, minced lemongrass into the pot of water. leo. Those who have never eaten prahoc sauce, when they heard the name mentioned, they were afraid. But if you happen to stand in the wind, someone is cooking fish sauce, the sense of smell can enjoy a faint aroma mixed between the pungent smell of brewed fish and the sweet aroma of fish sauce. That taste makes us drowsy, listening to the hungry stomach. Having a sip of spinach soup or a bowl of vermicelli, there was nothing happier than that. Happier if you can eat a piece of raw fish sauce sandwiched with the fruit, the sour and sour taste of the fish sauce mixed with the sweet and fragrant taste of the fish sauce, the warm and spicy taste of minced lemongrass, dissolved in a sip of wine cooked with rice, is nothing better. It’s like listening to the wine pushing the fish sauce and slowly drifting into the throat, slowly ripening… gradually…, falling into the stomach. Please bear with me, I don’t know what language to use to describe all that “delicious” pleasure! Where is the dried gourd salad with choke fish . Photo: Tourism Newspaper At home, my wife gently washes each bunch of young leaves, each tiny bunch of tiny aluminum flakes, drains before mixing the salad with cucumber, thinly sliced ​​tomatoes, and purple onions. Similar to the way to mix durian salad of the Vietnamese people in Sam mountain (Chau Doc, An Giang), it is mixed with dried snakehead fish, shredded grilled snakehead fish or with shrimp, tiger, boiled bacon cut into pieces and eaten together. coriander leaves. But, with the Khmer it is a little different. After washing vegetables, tomatoes are grated into thin circles; thinly sliced ​​purple onion; cilantro, chopped coriander only; chili, minced garlic. After that, my wife started to process the mixed water and put the cooked tamarind in a bowl to make boiling water, stirring to dissolve the tamarind rice. Then she began to process the mixed water, using cooked tamarind in a bowl or cup, boiling water in, stirring with chopsticks until the sour substance was diluted in the water. Prahoc sauce is also put in a bowl, add boiling water, and crumble until the meat is broken. Then, comb the water to decant the fish baits and bones. Crush garlic, chili, add a little granulated sugar and then add two kinds of tamarind juice, fish sauce, stir well, sweet and sour seasoning. When the shrimp or tiger is cooked, take it out, take out the cooked meat and cut it into thin pieces. Put both in a bowl of vegetables, add the mixed water, mix well with the leaves and flowers, then start enjoying. Unlike at home, where I sit to eat on a chair around the table, Khmer people eat on a plank, all the dishes are arranged in the heart of the board. Everyone in the family, along with my father’s two brothers and my (mother’s) brother, my wife sat cross-legged around the tray of rice. My father is the oldest person in the family, holding a cup and chopsticks to invite: “Each oot kho nia hop bai” (the whole family eats rice). I took each chopsticks of salad into my mouth, chewed slowly, the sweet and sour taste of cucumber, tomato, the spicy taste of garlic, chili, laksa leaves, coriander mixed with the sweetness of shrimp meat, the fat of pork belly. shine in the district with the sweet and bitter taste of sorrow. All of these are imbued with the sweet aroma of beef sauce, creating a delicious taste. Sorrow salad is no longer a favorite dish for men to sip with kh Kha wine, there is nothing better than telling stories in gatherings. My father-in-law holds a bottle of wine that is fermented with home-cooked glutinous rice that my uncle and I bring in according to the Khmer custom in the days of Sene Dolta (anniversary ceremony). He poured out a small glass, clear drops of wine slowly sparkling, showing a very high alcohol concentration. Picking up the glass, he said: “Onh Chon ate every ounce of happiness” (inviting everyone to drink wine). He brought a glass of wine to his lips, gulped it down, then wheezed, said: “Sê Chchanh” (good wine) and then poured a pass for each person. When I came to my circle, I refused because the wine was too strong, but my uncle said: “Num salinh top brother chon” (Ba Thuong Ba just invited). Hearing that, I couldn’t refuse and reached out to accept the wine glass. Before drinking, I picked up a chopsticks of salad, put it in my mouth, chewed it slowly, enjoying the sweet aroma, then swallowed, then gulped down the glass with my breath, the spicy alcohol on the surface of my tongue and then “swallowed” the salad pieces for them. drifting slowly, slowly, heating up as if they were ripening, softening and disintegrating. Enjoying this delicious dish, I realized that, no matter how sad, but when chewing a piece of melancholy salad, the sorrow is also broken and blended into the delicious taste that gradually drifts down to the stomach, leaving only a sweet, bitter aftertaste on the tip of the tongue that we always feel like eating more! Chau Doc (An Giang), where is known as the “kingdom” of fish sauce. Photo: Huynh LamTGTT On that day, when the cool winds swayed the surface of the Hau River, the first rain of the April season watered the fields and awakened the young shrimps that were still sleeping in spring in the shells clinging to the field or in frogs and crab burrows. , eels, snakes… At that time, the uncles started a self-reliant life. This is also the time when Khmer farmers are busy for the rice sowing season. The lush green carpets grow with the water. The shrimps are also growing up. By the middle of the eighth month of the lunar calendar, the rice begins to ripen and the fields are golden, and people are anxious for the harvest. The fields are drained and the water flows down the canals and canals. This is the season of catching shrimp. Children, adults, women, young people, anyone can participate. People use bamboo slats, walk in the deep corners of the fields or use fine nets to drag along the canals. But the most common is to use scrubbing to place the free place to drain the water flowing down the canals to catch shrimp. Shrimp is an inexpensive source of wild food, but rich in protein, calcium, and easy to prepare. Can be boiled with rice paper, raw vegetables; fried dough; warehouse; roasted… but the best is to make fish sauce. The Khmer shrimp paste, called bo-ot, is different from the type of shrimp paste we usually use. The method is also simple, but must be carefully selected, remove moss, snail shells, dead leaves, grass, garbage, etc. Most importantly, remove the ones on the head with luminous substance by putting the shrimp in the ball. dark for easy viewing. If chosen incorrectly, when making fish sauce, it is easy to be poisoned. After choosing, wash, and use 1kg of shrimp with a high concentration of base wine, 50gr of granulated salt, marinate, cover for about 30 minutes, drain water, mix in a cup of cold rice, 100g of white granulated sugar, Get the cloves into the glue. About three days later, add chopped ginger, garlic, and crushed chili, mix well into the glue. Try eating a piece of ginger, if it tastes sour, the fish sauce has been eaten. Bo-ot fish sauce is very delicious, sour, sweet, aromatic, spicy… stimulating the digestive system, it is difficult for any kind of shrimp paste to be compared with its unique flavor. Shrimp sauce is served with raw vegetables of all kinds along with fresh vermicelli, rice paper and pineapple, acrid banana, sour fruit, thin slices when the family has an anniversary, party… But it is also used as food in daily meals. family day. When eating sandwich with grilled catfish, beef sauce gives me its wonderful taste, so I can’t help but “work hard” to bring my wife back to visit her family whenever I have the opportunity. And every time, besides visiting the health of my wife’s parents, and then gathering around the family tray of rice, I often enjoy the unique taste of beef sauce and beef sauce in a meal full of love. feel dear!

Many fish sauce production establishments in Ba Lang (Nghi Son town) already have booths to display their products. Facing new development needs, about 4-5 recent years, the fish sauce-making households here have all invested in expanding production scale, looking for ways to improve product quality and design. In that hundreds of years old traditional craft village, the fish sauce production establishment of Mrs. Dong Thi Huy’s family had 4 generations of succession to his father’s profession. The owner of the establishment has “belt” a lot of valuable experience to produce the famous fish sauce, shrimp paste, sour sauce and shrimp paste, which are widely used by many people. With nearly 50 salt tanks and hundreds of large jars located in 3 different production zones, each year this facility produces about 3,000 liters of fish sauce, nearly 100 tons of shrimp paste and shrimp paste. Ms. Dong Thi Huy, owner of the production facility, shared: Fish sauce and other types of fish sauce used to be mainly sold in the region, a little bit wide in Thanh Hoa city and some localities in the province. But now, we have to aim to develop the national market, even to export, so we have to change the way of doing. The product is no longer put in large plastic cans, but is converted to bottles with many different large and small capacities to meet the tastes of many customers. Trademarked products contain barcodes, addresses, and date of manufacture and expiry date. With many efforts, in 2020, the family has 2 products, which are fish sauce and sour sauce, which will be recognized as OCOP products in Thanh Hoa province. By the beginning of this year 2021, the family shrimp fish sauce products continued to be considered and recognized for OCOP products. We consider this as a turning point, as a condition to promote and develop the market for Ba Lang fish sauce products in general, for families in particular. Synthesized from the Do Xuyen Fish Sauce Association – Ba Lang, in Hai Thanh ward, there are more than 120 establishments specializing in producing fish sauce and salt of all kinds. Only 23 large enterprises and households are members of the Do Xuyen Fish Sauce Association – Ba Lang, each establishment brings to the market thousands of liters of fish sauce per month, the most being Processing Company Limited. Tuyen Hoa seafood sells about 6,000 liters of fish sauce / month. Mr. Duong Xuan Tac, Chairman of the Do Xuyen Fish Sauce Association – Ba Lang, shared: In the past, the fish sauce job was mainly spontaneous, and the family did it strongly. Accordingly, the quality of fish sauce from many families is not high, affecting the “brand” of the craft village. Now we are constantly training as well as sharing our experiences to make the quality more uniform. For example, in the past, the raw materials for making fish sauce are mixed with small fish, shrimp, etc., making fish sauce and shrimp sauce in many households flattering and not smooth. Now we agree to carefully select raw materials, remove all new salt impurities. The finished fish sauce, before being bottled, is also puree, sifted to make the sauce really smooth, no new shells … Recently, products of Ba Lang fish sauce and fish sauce are always present in product exhibitions and exhibitions at fairs inside and outside the province. That is an effective way of advertising to bring the name of the product to a large number of customers from afar. Many production establishments now have contracts to supply fish sauce products for military units, many collective kitchens of state agencies at the central and local levels. Plastic and cement tanks are gradually replaced by ceramic jars and ceramic tiles to ensure food hygiene. Surveying around this traditional craft village, we found that most of the owners of production facilities built booths to display and introduce their products. This is a new “move” that in previous years almost no family implemented. When quality, design and food safety are concerned, the fish sauce industry in Ba Lang will surely have a step of sustainable development and grow stronger.

Shrimp sauce is one of the typical dishes of Western people, never absent from simple and rustic meals. The typical taste of the western shrimp sauce is different from that of any other region. The sweetness of Bac Dat Mekong River shrimp together with the crispness of the western platypus has created an unforgettable taste. Fish sauce served with white rice, boiled meat, boiled vegetables, … or banh tet, banh chung, … creates a unique resonance, remembering it forever for the first time. Aunt Tu Co fish sauce was born from Aunt Tu Co’s passion for cooking with family members. I got up at 5 a.m. to go to the market to buy the live Bac Dat shrimp, and picked each papaya by hand. I did all the steps myself because she said: “ The papaya should be well-sliced, otherwise it won’t be crunchy. Fish sauce must soak at the right time or else there will be no meat left. ” This is a homemade dish that does not use borax, colorants or preservatives, but only contains memories of the countryside, the simple meals that gather with the family. Posts: : Nice News