Guide on crafting the delightful shrimp paste with boiled meat from the Western region

Boiled meat shrimp paste – a dish that steals the spotlight on every table in the West, leaving a lasting impression wherever you go.

Guide on crafting the delightful shrimp paste with boiled meat from the Western region

The boiled meat shrimp paste dish is a regular feature on daily meals or special occasions like festivals, Tet, and commemorative rituals in the Western region. In a land abundant with winding canals, teeming with shrimp and fish, to ensure year-round food availability during busy seasons or rainy weather, locals often make shrimp paste and dry it for gradual consumption. Shrimp paste made from small shrimp is a culinary specialty in itself.

Encountering 'shallow water' conditions (weak water flow and low water levels), locals either spread nets on the riverbed or use traps (or baskets) to harvest a bounty of earthy-toned shrimp. Each shrimp boasts a vibrant, robust body in a brownish hue. Freshness and liveliness are crucial; only lively shrimp make delicious shrimp paste. Shrimp chosen for paste-making are typically moderate in size, not overly large.

Crafting a jar of delicious shrimp paste requires skill and dedication. After thorough cleaning, the shrimp, leaving the tails intact, undergo a meticulous wash with white wine to eliminate any fishy odor. To maintain the aesthetic appeal of the dish, the preparer must carefully remove the 'black thread' along the shrimp's dorsal spine. This meticulous process enhances the red-gold color of the sun-dried shrimp, preventing any discoloration.

Choose high-quality fish sauce for soaking shrimp, which adds rich flavor and a beautiful color. Season the fish sauce with a bit of sugar and broth, then boil and let it cool. Afterward, select an earthen jar to marinate the shrimp with fish sauce and various garden spices like ripe spicy chili, garlic, fresh ginger, or galangal.

The shrimp will be sun-dried continuously for over 20 days. During the drying process, the jar of shrimp paste must be shaken to ensure even ripening and absorption of the spices. Due to the need for sunlight to ripen the shrimp, locals often choose sunny months, especially around the Tet holiday when the weather is crisp for effortless shrimp paste drying.

Shrimp paste is commonly mixed with papaya; this combination enhances the dish's deliciousness. Choose 'duck beak' papaya that is ripe on the inside while the outer skin is still green. Cut the papaya into small pieces, soak them in a bowl of cold water with some ice for crispiness, then drain. Next, add a bit of sugar and good fish sauce.

Opening the jar of marinated shrimp paste on the right day releases a fragrant aroma that wafts through the kitchen and beyond. Pour the shrimp paste into a prepared bowl of sliced papaya, mix it well with ripe spicy chili and fresh ginger.

Whatever greens go well with savory Vietnamese pancakes go perfectly with shrimp paste; that's what people in the West often say. Shrimp paste must have boiled meat just as shrimp paste must have shrimp. These seemingly distinct dishes come together to create a regional delicacy that captures the hearts of all Westerners, and its exquisite taste is unparalleled.

Come mealtime, a plate of vibrant red shrimp paste adorned with strands of golden papaya is served alongside thinly sliced boiled pork belly. Accompanied by a plate of fresh, lush garden greens, the hot rice is ready. Grab a piece of moist, thinly sliced boiled meat, dip it into the shrimp paste, add a slice of bitter banana, slowly savoring to fully experience the richness and bold flavors of this dish. The salty taste of the shrimp paste, the sweetness of the shrimp and meat, the bitterness of the banana, the spiciness of the chili, the fragrant aroma of ginger, and the crispiness of papaya all bring the host and guests closer together. The lively conversation around the dining table continues, and the rice pot gradually empties without anyone noticing.

On an ordinary dining table, boiled meat shrimp paste is enjoyed with plain white rice. However, during Tet, when dishes like chicken and duck become monotonous, shrimp paste becomes the savior for many housewives. During this time, rice paper becomes the perfect companion for shrimp paste. Rolling a piece of rice paper with vermicelli, fresh vegetables, and boiled meat, then dipping it in shrimp paste, you can never have enough, no matter how many you eat.

According to Thanh Thúy/Vnexpress

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Reference: Travel guide Mytour