Lunchtime by the shores of Dong Chau

No longer will you find the endless beaches of the song “Let's go for a refreshing swim” in Dong Chau (Thai Binh). Not far from the shore, the huts raising clams sway on the waves, scattered reaching to the horizon.

Dong Chau Beach may not be an ideal resort destination but it's a favorite spot for Northern photographers and an intriguing weekend getaway option.

For beach bathing, visitors head to Con Den, Con Vanh, Con Thu. Meanwhile, Dong Chau and its proud clam huts by the sea are primarily for economic purposes and serve as inspiration for photographers.

Visiting the coastal strip of Dong Minh commune, Tien Hai district, Thai Binh City, over 100km from Hanoi, besides marveling at the vast clam fields in the dawn or dusk light and exploring the seaside life of the locals, enjoying seafood is always an important criterion.

Along the coastline of Dong Minh commune is a row of eateries nestled on the seawall. These eateries are likely bustling on weekends, as tourists from afar and locals alike come to breathe in the salty seaside air and feast on delicious seafood with friends.

We parked our car at a roadside eatery near the river bend, recommended by our friend from Thai Binh. While the kids ventured downstairs to the sandy shore, the rest of us sat chatting by the bamboo railing overlooking the sea, awaiting lunch.

The sun wasn't too harsh, the water high, and the sand a smooth brown. A little ways from the eatery, workers were piling up sand to create a barrier, perhaps more for aquaculture than tourism purposes.

Clams have become a delicacy of the coastal region of Nam Dinh, Thai Binh. But our Dong Chau lunch didn't feature the large sea clams advertised by our friend in Diem Dien. Instead, I got to savor for the first time the dish of razor clams served with fresh betel leaves.

At first glance, it seemed simple, but upon tasting, it was quite surprising.

Not long after, the owner brought out two steamed clam bowls and a basket of betel leaves. In my hometown, betel leaves are used to wrap incredibly delicious and enticing meat rolls. I don't understand why in Dong Chau they serve fresh betel leaves on the side with other raw vegetables.

Seeing my curiosity, the owner explained that to accompany the crispy fried razor clams, they would bring it up now.

White-leg shrimp, sized just two fingers, pre-prepared by removing the shrimp shell and guts, leaving the eyes intact, seasoned lightly and quickly fried in hot oil, served still piping hot.

Wrap a shrimp in a fresh betel leaf, no need for additional greens, dip in tangy soy sauce, bring to the mouth and experience a surprising sensation.

Eating shrimp by the sea isn't particularly extraordinary, but trying raw betel leaf for the first time. Betel leaf is often present in Vietnamese cuisine with dishes like betel leaf beef, meatballs, snail soup, steamed clams... It enriches the blood, very good for health, but the betel leaf has been fried crispy or boiled tender.

Now, it's about those freshly green heart-shaped leaves, shiny on the surface, with a distinct fragrance and a spicy flavor spreading on the tongue, mingling with the sweet and crunchy taste of white-leg shrimp, plus a touch of tangy spice...

Suddenly, the usual fried shrimp dish is elevated to a different level, completely different from steamed shrimp or daily fried shrimp easily enjoyed anywhere.

Everyone delights in wrapping those lively red-legged shrimp into the cute heart-shaped leaves, a dab of sauce then neatly tucked into the mouth, chew carefully, and inhale, sensing the spicy warmth of the dish.

The initial hesitation and curiosity when eating raw betel leaves are gone, replaced by enjoyment and satisfaction. Those two crispy fried white-legged shrimp plates were devoured in no time, leaving the stomach full even before indulging in the mussel porridge.

Dong Chau Beach in the quiet afternoon. After being well-fed, the children happily venture down to play with the sand under the shade of the restaurant.

The tranquil and serene atmosphere. The hot tea fuels lively conversations around the table, especially when discussing trips to the market to buy sea bass as gifts. The restaurant owner mentioned about different ways to cook fish, sparking a new culinary tale.

The evening gently passes over Dong Chau…

According to Tuoitre.vn

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