Lang Co is not only a poetic landscape, gentle coastline becomes an ideal beach, but Lang Co is also home to many rich and rare products of a lagoon: shrimp, crab, squid, and oysters. Among these mollusks, Lang Co oyster has become an unmatched dish.
The famous specialty oyster sauce of Lang Co
Lang Co (Lang Co Town, Phu Loc District, Thua Thien Hue Province) is famous for a variety of fresh specialties such as shrimp, crab, crab, squid, cockle, cockle, mussel, … thanks to the favor of nature endowed with natural conditions surrounded by sea and lagoons.
In particular, the Oyster, or locally known as Sa, is also a specialty of Lang Co lagoon, which is not popular for fresh use as much as other specialties, but is famous for its deliciousness through a process of processing into a type of sauce called oyster sauce.
In Lang Co nowadays, there are many households that can make their own oyster fish sauce, but the famous famous for making oyster sauce is the family of Me Can with 20 years of making oyster sauce at the intersection of Lang Co market. According to Mo Can, it is not difficult to make oyster fish sauce, but to have a delicious bottle of oyster fish sauce for a long time requires the fish sauce maker to understand the characteristics of the oysters and have the mind.
The secret to making delicious oyster sauce
Want to make the sauce delicious and not spoiled, the split shells must keep the intestines intact. Finished split shells, sieve to clean sand and cloudy water, and drain. According to the experience of the longtime oyster makers in Lang Co, it is forbidden to soak the oysters in water for too long, because when making fish sauce, they will quickly spoil. The cleverness of the fish sauce maker is to weigh the appropriate amount of salt, so that it is not too salty but not too light.
To make fish sauce, people take the guts of oysters, chili powder, galangal roots, roasted green beans and salt (about 2 cups of shellfish for every 10 cups of salt) … mix well in the brass and then put them in about 2/3 bottles, cover tightly. again. For about 10 to 15 days, oyster water stays at the bottom of a 2-inch bottle, the meat of the scallops floating on the surface. Now that the fish sauce is ripe, we have the right to enjoy Lang Co’s specialties.
Scallop fish sauce drawn out is red au, very eye-catching. In particular, the sauce is thick and thick with the intact shellfish. When eating, people add spices such as sugar, monosodium glutamate, garlic, chopped chili or add a little grated papaya. Delicious oyster sauce can be eaten with white rice or as a dipping sauce with vegetables, vermicelli and bacon.
Enjoy the right clam sauce
Photo: @doiratngon
Before bringing the oyster sauce to a meal, we often mix in it with spices, especially thinly sliced figs or sliced papaya, star fruit, bananas … The taste of oyster fish sauce is inherently delicious , and even more delicious when enhanced with the fatty taste of pork.
Like sa sauce, fish sauce in the Mekong Delta region, oyster sauce is very suitable for vegetables. Hold each roll of cool vegetables in hand, dot the oyster fish sauce, clip the meat to your mouth and bite the green pepper, chew it carefully, making sure there is nothing more enjoyable.
Coming back to Lang Co, visiting the people’s houses here, you will surely be invited to try the oyster sauce, the special dish of this land. Clam fish sauce can be eaten with white rice as a side dish. On rainy days, scooping up a bowl of hot rice and then filling with oyster sauce, chewing it more deliciously than any “delicacy”.
Viettravel