Buzz
Indulge in the traditional delights of Nga Son, Thanh Hoa, with dishes like tangy pickled Keo Moi stir-fry, Moi soup, or fermented Moi fish sauce, a favorite amongst locals as winter approaches.
Moi, also known as 'ruoc' or 'con khuyet' in the Central region, are crustaceans found in the sea. They resemble shrimp but are smaller and thinner, appearing in late autumn and early winter. Fresh Moi typically cost around 15,000 – 20,000 Vietnamese dong per kilogram and are commonly sold in markets and street stalls in Nga Son.
Before cooking, Moi are washed thoroughly. To prevent them from breaking, locals gently shake them in a basin of water before draining and preparing them. For longer preservation, they can be dried similarly to rice.
Moi may be small but pack a flavorful punch of the sea, albeit being a bit selective in flavor pairings. Locals often prepare Moi by stir-frying with pickled Keo, making soup, or fermenting them into fish sauce.
Stir-fried Moi with Pickled Keo
The locals' favorite dish remains Stir-fried Moi with Pickled Keo. Heat oil in a pan, sauté dried onions until fragrant, then add Moi and some spices. Once the Moi turn opaque, add spring onions and serve with thinly sliced pickled Keo.
The gradual sweetness on the palate, accompanied by the disappearance of the sourness from the pickled Keo, is a memorable experience for many diners upon their first taste. Stir-fried Moi with Pickled Keo is a beloved dish that can easily satisfy.
Moi Soup
Simply stir-fry a handful of fresh Moi with pickled Keo and tomatoes, add enough water, season with spices. Once it boils, remove the soup pot from heat, add some finely chopped spring onions, and you have a sweet, refreshing soup for the family meal.
Moi Fish Sauce
To make Moi fish sauce, fresh Moi are washed and drained. For delicious and aromatic fish sauce, locals use clay pots. For every kilogram of Moi, they mix it with two taels of salt and two taels of roasted rice powder. Spread a layer of Moi at the bottom of the pot, add salt and rice powder, gently mix to avoid crushing the Moi.
Finally, cover the mouth of the jar with a piece of cloth to prevent flies, bugs, or dust from entering, while allowing air to escape, resulting in a more fragrant and flavorful fish sauce. After salting, let it dry in the sun for about two months before it's ready to eat. Every day, locals stir the fish sauce to prevent the Moi from floating.
Source: Vnexpress.net
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Reference: Travel guide from Mytour
MytourNovember 13, 2015
