The ruoc (or river ruoc) is a crustacean as small as a grain of sand, found in abundance in the tidal flats along brackish rivers in Quang Ninh, Thai Binh, Hai Duong, but most common in Hai Phong.

According to locals, depending on the location, river shrimp have different colors and a slightly fishy smell. Shrimp also return with the water like bloodworms, usually appearing in winter.

However, depending on the region and weather conditions each year, the river shrimp harvest season can be earlier or later, from about the 9th lunar month to early February of the following year.

In season, the price of river shrimp ranges from 50,000 - 70,000 VND/kg, depending on location and time.

Shrimp appear seasonally but not every day, depending on the tide. Photo: An Cuong

“River shrimp are very small, with three main colors: reddish brown, dark brown and pinkish brown.

Of these, the reddish-brown shrimp is the most delicious. The dark brown shrimp is old shrimp and the light pinkish-brown shrimp is young shrimp,” Ms. Pham Hang, owner of a seafood restaurant in Hai Phong City, shared with VietNamNet reporter.

According to Ms. Hang, the time when the river water is very clear is also when the shrimp appear.

Because river shrimp are so small, local people have to use special tools to catch them. That is the bottom - a funnel-shaped tool, made of thin fabric, easy to drain and durable.

Then, people plant bamboo and wooden stakes in the water far from the shore and place them on the bottom, waiting for the shrimp to drift to the bottom with the current and get stuck, then scoop them up.

The process of preparing river shrimp is quite time-consuming. Photo: Bong Mit, Tuyet Vu

In Hai Phong, river shrimp is processed into many dishes such as braised shrimp, fried shrimp... but the most delicious and popular is still shrimp in tomato sauce (or stewed, cooked in soup with tomatoes), served with raw vegetables.

Ms. Hang said that the process of preparing the floss is considered quite time-consuming and laborious because the maker needs to pour the floss into a sieve (or muslin cloth, filter cloth, etc.) and then drop it into a basin of water, stir well to remove all dirt mixed in the floss, then scoop it up.

Rinse like this about 2-3 times until the water is clear and the shrimp is as smooth as sand. Wait a moment for it to drain and then you can cook it.

Tomato sauce floss is a familiar winter dish for people in some localities such as Hai Phong, Quang Ninh, Thai Binh, Hai Duong. Photo: Bong Mit, Tuyet Vu
Dried fried pork floss served with hot rice is also a favorite of many people. Photo: Bong Mit

Depending on each place and each family's preferences, people can add or subtract different ingredients and spices when cooking tomato floss.

However, the general way is still to wash the shrimp, saute with shallots and tomatoes, then season and add ginger leaves (or ginger), chopped star fruit, and Vietnamese coriander.

The sour taste of star fruit and tomato combined with the aroma and mild spiciness of ginger leaves makes the river floss dish even more appealing, delicious when eaten with hot rice.

Gia Lai specialty with black broth, regular diners still crave it after eating 2 bowls . Although the broth is black, thick and has a musty smell, not everyone dares to enjoy it, but this dish is considered a famous specialty in Gia Lai, regular diners still crave it after eating 2 bowls.