The Thai people in the Northwest have occipital diagonal (or diagonal occipital) as an attractive dipping spice. The basic ingredients for making cross cuts are usually made of fenugreek seeds, salt seeds, chili peppers, garlic, main noodles, doi seeds, lemongrass, ginger, etc., pounded. People use occipital cross to dip grilled dishes, vegetables, bamboo shoots, sticky rice… Photo: Saytrip. Ban Yen Nhan ward of My Hao town, Hung Yen province has a traditional profession of making soy sauce, producing famous Ban soy sauce specialties. This is a dipping sauce that attracts many diners, made from main ingredients such as glutinous rice, soybeans, salt, and water with an elaborate process that requires its own secret. Photo: Phan Khanh. Hau Loc shrimp paste is a famous specialty of Thanh Hoa. Hau Loc is a coastal plain district of this province with a long history. According to the sources, the processing of shrimp paste in Hau Loc dates back to the 12th century, about 800 years ago, since the establishment of Diem Pho fishing village, now Ngu Loc commune of Hau Loc district. Photo: Saphavi. Phan Thiet (Binh Thuan), Phu Quoc (Kien Giang), Nam O (Da Nang)… are famous places with delicious traditional fish sauce. In these localities, the profession of making fish sauce has existed for hundreds of years. Photo: Sochaudchannel. One-day beef specialties in the provinces of Gia Lai, Lam Dong, Phu Yen … are often used with unique weaver ant salt specialties, with a characteristic slightly sour taste, said to be secreted from the ant’s abdominal fluid. To make weaver ant salt, people use both yellow ant bodies and ant eggs, combining some other ingredients such as salt, wild chili, lentil leaves… Photo: Chanchan171217. Go Cong shrimp paste is a famous specialty of Tien Giang. People use fresh ground shrimp, silver shrimp, cleaned, soaked in alcohol, pounded with garlic, chili, salt… The shrimp mixture after incubation is rubbed through a sieve to decanter the meat, then dried in the sun. When enjoying, diners will mix shrimp paste with a little lemon, sugar, garlic, chili … to make dipping sauce. Photo: Wiki-travel. Processed from the main ingredients are salt and shrimp, which are not typical products of a Southeast province like Tay Ninh, but shrimp salt is known as a famous specialty of this land. In addition to those two main ingredients, people also need garlic, chili, lemongrass … with a balanced ratio, done through many stages of grinding, roasting, drying… to produce a large-grained, colored shrimp salt. beautiful beauty, rich flavor, used to dip fruit, seafood, mix rice paper… Photo: Whiskey.95.

Ca Mau dried shrimp is delicious because it is made from fresh shrimp living under the mangrove canopy. Ngoc Hien district, which has an area of ​​about 21,000 hectares of shrimp farming land under the canopy of mangroves and mangroves in 2011, was recognized by the Department of Intellectual Property (Ministry of Science and Technology) for the collective mark “Rach Goc Dried Shrimp. “. According to local people, the profession of making dried shrimp in Rach Goc town, Ngoc Hien district has been around for hundreds of years. In the beginning, people boiled shrimp and dried them with the aim to preserve them longer. But when dried shrimp products were exchanged, bought and sold, people gradually became known, sought to buy and buy and create a brand. In Ngoc Hien district gradually formed establishments specializing in the processing of dried shrimp and increasingly developed. There are some establishments that have adopted processing technologies to increase productivity and better product quality. The processing of dried shrimp is not too complicated. After being purchased, the raw shrimp will be classified to boil for about 15 – 17 minutes. Boiling with hot steam or boiling water directly must also ensure that it is tightly covered so that the shrimp shells swell to break the shell. Good sun exposure for 8 hours will dry. Then, the shrimp are dried for about 30 minutes to make the shells crispy and easy to separate. Shrimp shelling or sorting is also done by machine. After that, workers reclassify them once to ensure even shrimp size. “Rach Goc dried shrimp” has 2 types: marine shrimp and square shrimp. Dried shrimp made from land shrimp, naturally raised silver shrimp in square is better. The best dried shrimp are made from wild shrimp. This dried shrimp has a brighter red color, even juices and is sweeter than all other dried shrimp. Ca Mau dried shrimp has been known nationwide for a long time. Dry shrimp production establishments in Ngoc Hien district are always in a state of “not doing enough to sell”. In February 2021, the Vietnam Record Organization recognized that the product “Rach Goc Dried Shrimp” was among the top 100 specialty gifts of our country./.