Vinh Phuc: Dam Vac oil shrimp

Lagoon is a scenic spot of Vinh Phuc province. Day by day walking along the lagoon, the waves are rolling, the wind is blowing, the storks fly in flocks like bringing me back to the old Dam Vac. Dam Vac has many kinds of seafood, including oil shrimp, famous for its delicious taste

Photo captions Dam Vac is most beautiful in the sunrise. The sun shines through the forest of High Hill, dyeing the water pink. In the sky, flocks of white storks and white cauldrons fly. Occasionally, kingfishers swoop down to the lagoon to catch fish. Under the lagoon, two or three bamboo boats are lined up horizontally, while swimming and knocking the fish to the east. Suddenly, the three boats turned sideways, the sound on the boat was as gentle as the music, sometimes fast, sometimes slow. It is the sound of mincing eel, mincing meat as bait for oil cloves. Chopping up an eel, my grandfather threw the bait into a large basket to soak it in the water. The oil shrimp rush to eat. My grandfather gently pulled up the big basket, hundreds of oil cloves lay white in the basket. He quickly dumped the shrimp into two pickles for my grandmother to carry to the provincial market to sell. People in the street compete to buy, blister oil is a specialty. People along the Vac lagoon have a rhyme: Dam Vac shrimp, lost in the sedge market A meal of nine pigs and ten buffaloes is not as good as an oil clove in Vac lagoon Dam Vac oil shrimp is most delicious at the end of summer and early autumn when it has eggs. My grandfather said, they call them oil cloves because they are very fatty, when fried without lard, the oil cloves are still very fragrant, fatty and delicious. Process oil cloves into many delicious dishes. The oil shrimps picked up from the lagoon are still fresh, squeezing out the intestines, keeping the egg bags, making them a little bit crispy, deep frying, drinking a glass of wine or a beer is delicious. Or buy some pickled cassava tops, cooked with oil cloves are also delicious. My grandmother said, the most delicious in the dishes made from oil shrimp is shrimp braised with soy sauce. She is also fussy. Wash shrimp, sprinkle with a little salt, shake well. New hard shrimp for storage. My grandparents are from Hung Yen, she makes very good soy sauce. The jar of soy sauce is usually left at the base of areca. Before storing the shrimp, a little sugar and ginger must be burned to form a bitter candy. She reserved a pot of land for shrimp storage. Ginger soy sauce with bitter candy boil old, evenly fire. She sprinkled a batch of cloves in and continued to boil. Like that, sprinkle boiled shrimp in turn. The fire is not too big, the pot of shrimp is simmering until the soy sauce is exhausted, reduce the fire, boil the fireflies, burn the edges, the sweet aroma is new to the pot. The dark shrimps are still intact and not broken, Watching her pick up the shrimp on the plate, smelling the aroma of braised shrimp, we both looked at the plate of shrimp and rubbed it. Now that I think about it, I still feel hungry. When we ate with new rice, we all said “delicious, delicious”. My grandfather sipped a cup of wine and read the verse: Even though the horse is nine cows and ten buffaloes, Not as good as the oil in the Vac lagoon. Shrewish!