1Lang Co oyster sauce – Things you may not know
Coming to the Ancient Capital, many people will mention Hue specialties such as royal tea, sesame, nem chua… No matter which list you look for, you will find a bright character that is always present: Lang oyster sauce. Miss. Clam sauce has captured the hearts of not only local people but also tourists because of its delicious taste, not too difficult to eat like other types of fish sauce. Combined with Lang Co sea, which is a “paradise” of seafood such as shrimp, crabs, clams, blood cockles, mussels, oysters… fresh with rich and abundant output, Lang oyster sauce will be produced. She is delicious, sweet, attractive. However, when people here find clams, a few will sell them to surrounding traders and restaurants. Most of the remainder will be used to make Lang Co oyster sauce – a specialty gift of Hue.
Different types of fish sauce look extremely eye-catching at the markets
To make delicious scallop sauce, people often use feather scallops, also known locally as choke. Dragon clams also have a scientific name, Anadara subcrenata – Sounds like a spell in Harry Potter, right? This Anadara subcrenata appears in most tropical seas such as the Indian Ocean and the Pacific Ocean because it is simply a tropical clam. In Vietnam, you will find this type of clam most often in Kien Giang and Hue.
Shellfish with the scientific name Anadara subcrenata
Scallop meat (mao kham hump – the oriental medicinal name of hairy clam) has a sweet, salty taste, is warm, non-toxic and has the effect of nourishing the blood, nourishing the blood, strengthening the stomach, treating anemia and stomach pain. thick, poor digestion. If you have stomach and duodenal ulcers, poor digestion or anemia, you should eat clams regularly. Scallops also contain a lot of protein and nutrients that help provide energy and enhance flexibility.
Although it has many uses as a medicine, people often use dragon cockroaches as a “medicine for the soul”. Drink with grilled dragon scallops with onion fat. Enjoy with dragon scallop salad, stir-fried noodles with scallop, stir-fried scallop with broccoli…
Scallop season takes place all year round, except during rainy and windy times in September and October – The Central region season begins to enter the flood stage, when the water rises and makes it impossible for people to catch clams. just a little rarer than other times. However, because it is processing fish sauce, soaking it for a long time and keeping it longer is more delicious, so people will often soak and reserve Lang Co oyster sauce in advance to have goods to sell during stormy months. Therefore, in general you can find oyster sauce all year round. If you want to soak your own oyster sauce, you can choose the time after the storms have passed and the Central region is calm again. At this time, fishermen will begin to catch a bumper crop of seafood, including clams. Baby clams are big and fat, about 6cm in diameter. Although there are only about 20 fish in 1kg, because it is in season, the price is very cheap, just under 20 thousand/kg.
Scallops are the ingredients to make the famous Lang Co oyster sauce
How to make clam sauce is really not too difficult, just marinate the clams with salt and other spices and wait for them to “cook”. However, to make delicious Lang Co oyster sauce, it requires a bit of familiarity to avoid being too salty or too bland. So today, Vietnamtravelio will show you the unbeatable Lang Co clam sauce marinade recipe!
To make oyster sauce, we must first have oysters. If you want oysters, you have to go catch and rake them. The process of raking clams is not simple at all because you have to soak for hours in the water to find enough clams to make fish sauce. Because Vietnamtravelio belongs to the “Vietnamese lazy people association” and I’m sure you do too, you can ask to buy directly from fishermen, or go to wholesale seafood markets to buy clams! That’s the first step done.
To make this Hue specialty as a gift, people have to soak for a long time to scoop out or scratch the clams
The second step is to prepare the oysters. After the oysters are shelled for meat, wash them thoroughly to wash away the mud and sand inside the oysters. However, this step requires you to be quick to prevent the scallops from expanding, causing the scallop sauce to spoil. Observing local people doing it, when washing, they often have the habit of washing very quickly and then picking it up. Finally, put it in a basket to drain for about 1 hour.
The third and final step is making the fish sauce. After the oysters have been drained, put them in a plastic bowl and add finely crushed raw salt in a ratio of 2:10. For every 10 cups of oysters, add 2 cups of salt. The secret to the village’s traditional recipe for making Lang Co oyster sauce is this step! If you want delicious oyster sauce, you have to measure and measure it carefully, so that the sauce is neither too salty nor too bland. However, if you don’t have experience, you can either follow the Vietnamtravelio recipe shown above, or just add salt until your ancestors tell you to stop. Finally, thoroughly mix the oysters with chili and galangal and put them in a glass jar and close the lid. Store the oyster sauce in a cool place, away from direct sunlight, within 8-10 days before taking it out and enjoying. However, to eat better, you should soak the oyster sauce longer!
Blemish the spicy red color of oyster sauce
See more: Chuon village’s orca pancakes – Strange pancakes with whole fish?
Just like us, clams also have their own “sisterhood”! To increase the deliciousness, you have to find the right ingredients to eat it to increase the appeal of Lang Co oyster sauce many times over. The first “sister” is hot rice. Salted clam sauce is very fragrant, best eaten with hot rice. Or you can also boil a piece of pork belly, serve it with a bowl of oyster sauce and eat it with raw vegetables including sour star fruit, banana, and various types of lettuce. The taste is both cool and spicy, tingling on the tongue, guaranteed to be an unforgettable dish.
Pork belly rolled with raw vegetables and dipped in oyster sauce is also absolutely delicious
To preserve it for a long time, when scooping out the fish sauce, remember to cover it tightly. Because Lang Co oyster sauce mainly only has salt, chili and galangal, if you want it delicious, you should add a little garlic and chili to mix with the fish sauce to enhance the flavor of the fish sauce. Additionally, you can season with a little sugar and MSG. However, you should not season too much, because it will lose the pure taste of the oyster sauce.
2Where is the best place to buy oyster sauce?
Lang Co oyster sauce is best bought in Lang Co, right? However, for those of you who are afraid to go far, you can go right to Dong Ba market in Hue city to buy! Here, traders also import oyster sauce directly from fish sauce making villages in Lang Co, so the flavor is guaranteed. To choose a good brand of oyster sauce, you can buy Me Can oyster sauce (Ba Can) – The family has been in the oyster sauce business for over 20 years, so it ensures delicious – nutritious – cheap quality, from only 120k/bottle. Stop.
The bottles will be sealed tightly like this. You wait until you see the oyster sauce float to the top, underneath is the water the color of fish sauce, then you can eat it
So Vietnamtravelio has suggested to you a Hue specialty as a gift for your friends, relatives and especially your Boss so that you can “easily” apply for a long leave to travel next time. In addition, Vietnamtravelio also has many other delicious Hue dishes are waiting for you like snakehead fish soup or Hue Nam Cake which are also very delicious.
