Buzz
'Chắt chắt,' paired with crispy rice paper or 'ốc xào' infused with the aromatic essence of coconut milk, is a culinary delight you can't afford to miss when visiting the ancient town of Quảng Trị.
Indulging in 'Chắt chắt' and 'ốc xào' along the shores of the Thạch Hãn River.
On the scenic route along the Thạch Hãn River in Quảng Trị town, there are eateries offering delectable 'Chắt chắt xào' or spicy coconut-infused 'ốc xào' that leave a lasting, fiery impression.
'Chắt chắt xào'
The name 'Chắt chắt' might pique your curiosity. 'Chắt chắt,' akin to clams and mussels but smaller, often makes its appearance in abundance during the summer. In deep waters, people use boats and rakes to harvest them, while in shallow waters, a simple knee-high wade and nimble hands are sufficient to gather 'Chắt chắt.'
After carefully cleaning, soak the clam shells in water to remove mud. Then rub the shells thoroughly to clean the outer layer, and pour them into boiling water. Use a ladle to stir well and separate the intestines. The broth from boiling the cleaned shells can be strained and used to make a delicious soup or congee.
The clam intestines, once drained, are stir-fried with cooking oil, spices, and a sprinkle of pepper, along with finely chopped herbs. This clam dish is often enjoyed with rice paper. A plate of stir-fried clam intestines costs 20,000 VND.
Coconut Sautéed Snails
Coconut sautéed snails are a familiar dish across the country, but the unique flavor in the Quang Tri region sets it apart with its rich, sweet, and deep taste.
Similar to cleaning clam shells, after snails are caught, they are soaked in water mixed with rice bran for about two hours to release any mucus and dirt. Then, remove the tails. Sauté with garlic, add lemongrass, followed by snails and coconut milk. Season with spices and stir for about 15 minutes.
This dish is best enjoyed hot with a side of finely chopped cilantro. The dipping sauce is salty and savory, with a hint of spice from chili and finely chopped garlic. The snails have a rich, sweet taste with the characteristic aroma of coconut milk, complemented by the fragrance of sautéed garlic and a slight spicy kick from chili, making it a delightful culinary experience. A plate of coconut sautéed snails costs 20,000 VND.
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MytourOctober 10, 2015
