Hometown flavor: Mixed shredded pork

Instant salted shrimp (also known as squeezed shrimp) can make passersby hesitate with its lingering aroma.

Then there is shrimp paste, add some chili and garlic, then rice paper, fresh noodles, even banh beo, banh xeo, how much is enough! I remember, not only the village children, adults are still addicted to crispy rice paper with shrimp paste, reheated over charcoal and smeared with a little scallion oil, the current price is 2,000 VND a piece. It is salty, sweet and fragrant, eat until "hip branch" but still smack your lips.

That's not all the delicious dishes that shrimp paste brings from the skillful hands of the housewives of the fishing village. I just want to talk about the mixed shrimp paste dish that many people in this village (in Sa Huynh, Quang Ngai) consider as an "inseparable dish". This rustic dish that "challenges" even the rich to have a few "golden hours" to eat. Eaten with rice paper in the middle of a hot afternoon to recharge energy for the remaining hours of work. Eaten near the end of the day, the fishermen enjoy a little "spicy" before going out to sea to "fish" (net fishing, fishing at dusk). In addition, mixed shrimp paste is also eaten with rice in the main meal to lighten the stomach. It is said to be "eaten with rice" but the whole family eats mixed shrimp paste so there is usually leftover rice.

Just 3 ingredients: fried pork floss, noodles and salad, make an irresistible dish.

All the kids in my village are "students" in middle and high school. They gave a very musical name to the mixed pork floss dish: a "mashup". Pork floss, vermicelli, and lettuce are mixed together like... a section of one song followed by a section of another song... to create a new and interesting melody. In the combination of pork floss, vermicelli, and lettuce, each ingredient seems to have nothing to do with each other, but they combine to create a complete dish.

Shrimp from the sea, vermicelli made from cassava, lettuce from... garden soil. Served on a plate with a little fish sauce, sugar, chili and garlic, the mixed shrimp dish is so delicious that you can't get enough of it! The shrimp is fried until golden brown, a little crispy, so it's very fragrant. The shrimp cling to each strand of vermicelli and each leaf of vegetable. Each has its own flavor to create a unique and harmonious aroma. The chewy, chewy vermicelli plays a role in prolonging the chewing time so that the crunchy sweetness of the shrimp and the simple, rustic aroma of the vegetables slowly release their rich flavor.

Enjoying mixed pork floss cannot be without crispy grilled rice paper. Pick up a piece of mixed pork floss and put it on the rice paper and chew it, the deliciousness of the dish is multiplied. Eating... the sound is real. The crunchy sound of rice paper creates a strangely refreshing and joyful feeling. Perhaps that is why most dishes in the Central region often have rice paper or noodle paper with it, not just mixed pork floss.

All kinds of shrimp paste, from fresh to wilted to dried, are still being processed by the fishermen every day to be ready to "cover" the following months. Therefore, dishes such as vermicelli with crab, dipping sauce for banh can, banh xeo, fresh vermicelli soup, dipping sauce for raw vegetables... do not have to worry about lacking shrimp paste.

Source link: https://thanhnien.vn/huong-vi-que-huong-ruoc-tron-18524041619481918.htm