Taste of homeland: Sa Huynh salt with rich hometown flavor

Some people like to pound raw salt with hot chili and squeeze lemon juice to add more deliciousness to steamed, boiled or grilled seafood. Others like to pound raw salt, young lemon leaves, green chili peppers and white sugar, squeeze lemon juice and mix well... Dishes dipped in Sa Huynh salt are simple, easy to prepare but delicious and rich.

Grilled climbing perch with crushed Sa Huynh salt, chili and a little lemon juice

PHOTO: TRANG THY

Sa Huynh salt currently has products: salt flower, stewed salt, bamboo salt, of which salt flower is extremely popular with many people.

Salt farmers say that salt flowers form on hot sunny days. The wind from the open sea blows in from the shore and gently ripples the surface of the salt fields. The sun and wind create a thin layer of scales floating on the surface of the water, called salt flowers. These scales do not touch the ground, so they are extremely clean.

Salt farmers use a thick net to gently scoop the salt flowers into a basket made of dark bamboo. The salt flowers are scooped up from the water into tiny grains that look very beautiful, with a mild salty taste that lingers on the tip of the tongue when tasted. This is a premium spice favored by famous chefs around the world.

Salt flower contains 84 trace elements and micronutrients; provides natural potassium, calcium, copper, zinc, magnesium... which are good for the user's health.

In addition, it is impossible not to mention the salt baked in clay pots to retain its aroma as well as its safety. Bamboo salt is a wonderful combination of nature and human ingenuity. Pure white salt grains are put into fresh bamboo tubes, then sealed with flexible clay and baked over the heat of glowing charcoal, creating minerals that are beneficial to health. To date, 3 products: salt flowers, salt and Sa Huynh bamboo salt have been recognized as meeting the 4-star OCOP standard.

Source: https://thanhnien.vn/huong-vi-que-huong-muoi-sa-huynh-dam-da-vi-que-185250412202426895.htm