Buzz
More than just grilled snakehead fish, watermelon salad, or U Minh fish sauce hotpot... the southernmost region of Vietnam, Cà Mau, also boasts an equally captivating specialty: ba khía. When you explore this far southern land of the nation, you must try these incomparable and authentic local dishes.
The Appearance of Ba Khía
Ba khía, a creature with a shape resembling the field crab in the Mekong Delta, features reddish-brown claws and a dark shell adorned with three stripes. Locals lovingly call it the 'ba khía' or three-striped crab. Folklore in the Mekong Delta suggests that ba khía from Rạch Gốc is abundant and its meat is even more delicious than those from other regions. This is attributed to the fact that ba khía in this area exclusively feeds on naturally fermented black shrimp paste, resulting in a firm texture and a uniquely aromatic flavor when consumed.
Ba Khía Season
The Ba Khía season kicks off around the 7th and 8th lunar months each year, coinciding with the rainy season—a time when the ba khía creatures come alive. This is when they are at their best, with succulent meat and vibrant stripes. The true ba khía festival, however, occurs during the high water season in the 10th and 11th lunar months. During this time, ba khía often cling to water mimosa or mangrove roots. People can easily catch them with a clamp or wearing gloves.
Various Ways to Prepare Ba Khía
After capturing ba khía, locals in Cà Mau typically clean off the mud and immerse them in brine, sealed tightly for about 5-7 days before they become ready to eat. The tastiness of ba khía sauce depends on the saltiness of the brine. If the salt is too mild, ba khía may become bland and less flavorful; if too salty, they might lose claws and have overly pungent meat. Maintaining the color and texture of ba khía requires the expertise and technique of those crafting the sauce. When consumed, ba khía is taken out, rinsed with warm water, the shell is separated, claws are gently cracked, and then they are mixed with garlic, chili, lime, and white sugar for a flavorful experience.
Unique Ba Khía Salad
Ba Khía Fried in Fish Sauce is a Quick Delight
For those who enjoy a sweet and sour taste, Ba Khía Stir-Fried with Tamarind is a delightful choice. Fresh ba khía, cleaned and separated, with full, flavorful claws, are deep-fried until golden, then set aside to drain. Tamarind is soaked in boiling water to extract its tangy essence. Sauté fragrant garlic and shallots, add tamarind paste, and season with salt for a sweet, sour, and savory tamarind sauce. Mix the fried ba khía with the tamarind sauce for a lusciously moist experience. Crunch into a piece of ba khía, crispy from the tamarind glaze, harmonizing with the sweet and sour flavors—a true seafood delight.
Ba Khía Boiled with Lemongrass Dip
Source: Compilation
Posted by: Thiên Trương
Keywords: Authentic Local Delicacy Cà Mau – BA KHÍA
