Buzz
Experience the art of savoring Red Sea Cucumber. Choose the largest basil leaves to create the perfect bundle, layering with coriander, tofu, and coconut, then dip into a bowl of bubbly shrimp sauce.
Explore Hanoi and savor the uniqueness of Red Sea Cucumber - a culinary delight
Vietnam's coastal waters boast two types of sea cucumbers: red and white. The more common white sea cucumber is often found from the Thanh Hoa region southward. Supermarkets sell packaged white sea cucumber for refreshing salads, featuring peanuts, shredded papaya, coriander, mint, and vinegar, abundantly available in restaurants and pubs.
Red sea cucumber, harvested mainly in the coastal areas of Hai Phong and Nam Dinh, stands out with its peculiar roots of mangrove trees. This dish, originating from the locals of Hai Phong, has made its way to Hanoi.
Sea cucumbers, gelatinous creatures by nature, are filled with water. To preserve the red sea cucumber, it must be soaked in water containing the roots or bark of mangrove trees, giving it a crisp texture and an alluring red hue.
Upon receiving crates of red sea cucumbers from Hai Phong to Hanoi, sellers spill them into clean water basins, adding slices of kumquat for a refreshing touch. The sea cucumbers are marinated in water infused with the fragrant essence of kumquat, masking the earthy scent of their skin and roots. A basin filled with reddish-brown sea cucumbers adorned with vibrant slices of green and yellow kumquat serves as a distinctive signal for sea cucumber enthusiasts to gather.
Red sea cucumbers, inherently flavorless, derive their essence from complementary ingredients. First and foremost is pure shrimp sauce, mixed with squeezed lime for effervescence, and a few pieces of red chili. Secondly, turmeric grilled tofu. Thirdly, coconut shreds. Lastly, aromatic herbs like basil and coriander.
Red sea cucumber is a playful dish, intricately prepared. When customers enter the establishment, the seller inquires about their preference for the feet, the body, or both. Regulars have no issue, but newcomers can find it... challenging. 'This part is called the feet, offering a delightful combination of firmness and crunchiness. The body is softer, juicier.' While explaining, the seller wields a bamboo knife (traditionally made from thin, sharp-edged bamboo), or nowadays, a more convenient stainless steel knife, cutting the sea cucumber into rectangular pieces about two finger joints long and two finger-widths wide, elegantly arranged on a green and white porcelain plate. The dark red feet of the sea cucumber resemble top-grade beef, slightly wrinkled with a firm texture. The body, on the other hand, resembles jello, moist and luscious, with a slightly rough surface.
After slicing the sea cucumber, the seller scoops shrimp sauce into a small bowl for customers to customize with lime and chili as desired. Then, holding a stick of golden grilled tofu, cut into evenly-sized squares, the seller skillfully switches to a coconut piece, meticulously cutting it into thick, uniform slices, placing it neatly alongside the tofu. Lastly, the seller plucks basil and coriander leaves onto a tray containing the sea cucumber plate, tofu plate, and coconut pieces, presenting it to the customer.
Eating sea cucumber requires a technique. First, choose the largest basil leaf to create a wrap. Then, layer kumquat, sea cucumber, grilled tofu, and coconut, each in a single piece. Once complete, skillfully wrap the basil leaf around the other ingredients, forming a 'round edge,' then dip it into a bowl of bubbly shrimp sauce.
The sea cucumber, cool as jelly, carries the faint scent of mangrove roots and the refreshing aroma of kumquat peel. The tofu, both flavorful and fragrant with a hint of wood smoke, complements the chewy and crisp coconut slices. The tia to and coriander oils blend harmoniously with the salty allure of the aromatic shrimp sauce, infused with the invigorating flavors of lime and the boldness of chili. Saliva spreads across the teeth, eagerly anticipating a passionate and intense culinary experience.
The unique tang of red sea cucumber is truly intriguing. Even those with fiery temperaments find themselves indulging in the coolness akin to jelly. Diners adeptly juggle, holding basil leaves in their left hand and grasping sea cucumber, tofu, and coconut in their right. The rhythmic dipping in shrimp sauce takes precedence, followed by the meticulous process of bringing the flavorful ensemble to their mouths, oblivious to the curious gazes of Western backpackers nearby, puzzled by the mysterious basin and its delectable contents.
As the thorn-covered tongues unfold in satisfaction, the red sea cucumber, golden tofu, white coconut, purple basil, green coriander, and brownish shrimp sauce gradually vanish with the evening glow on the sidewalk. The satisfying aftertaste lingering in the mouth magically dissipates after consumption.
The dish known as 'rở,' as many call this red sea cucumber specialty, appeals to those with adventurous palates, drawn to things that look 'scary' but taste heavenly. Observing women vendors and men enjoying a street-side drink, including the group of 'glamorous ladies,' captivated by this sea cucumber dish. Seated in a corner, a well-dressed gentleman with an imposing air swiftly makes a call upon spotting the dish: 'Hey, Yen has the sea cucumber. Come join me to satisfy our cravings.'
Referring to their sea cucumber feasts as if attending a crayfish banquet is because red sea cucumbers are not available year-round like the white ones. This particular variety also doesn't stay fresh for long, and even if preserved, it wouldn't entice the enthusiastic eaters. Around March, when the weather begins to warm up, red sea cucumbers make their appearance, lasting until about June or July, although not continuously.
In Hanoi, those desiring red sea cucumber can head to the bustling areas around Dong Xuan Market, the entrance of Thanh Ha alley, just about 10 steps from O Quan Chuong, or seek out Mrs. Ngoc next to Pho Thin Lo Duc. Mrs. Ngoc's sea cucumbers were renowned in Hom Market for being fresh and delicious, accompanied by a potent medicinal liquor. A serving of red sea cucumber costs around 25,000 to 30,000 VND, enough for a delightful treat as the day transitions from spring to summer.
Source: Vnexpress
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Explore: Travel Guide on Mytour
MytourMarch 30, 2016
