‘Ba khia’ salted crab: An intangible cultural heritage of Ca Mau people

Update: 16:08 | 20/03/2022

‘Ba khia’ (three-striped salted crab) is one of the many specialities of Ca Mau province. The traditional craft of making salted fermented ‘ba khia’ has been recognised as a national intangible cultural heritage.

Making salted fermented crab has been ongoing for generations in Ca Mau, Vietnam’s southernmost province, and is now done mainly in the coastal districts of Dam Doi, Phu Tan, Nam Can, and Ngoc Hien. The most famous ‘ba khia’ comes from Rach Goc town in Ngoc Hien district.

Ba khia, salted crab, intangible cultural heritage, Ca Mau people, traditional craft,  concentrated salt water, better flavour

‘Ba khia’ salted crab: An intangible cultural heritage of Ca Mau people.

In the past, crab fishermen carried jars of saltwater and whenever they caught a crab, they washed it and put it immediately into the jar of salt water. The next morning, the crabs were taken out, dried, and transferred to a new jar of saltwater, which would be tightly covered until it was time to eat the crabs.

Today the crabs aren’t immediately salted after they are caught. They’re left to become thirsty. Then, when they’re put in a jar of concentrated salt water, they drink the saltwater and the saltwater they drink preserves them longer and gives them a better flavour. Later, the jar is drained, the crabs are washed and then arranged by layers in the empty jar. Then new saltwater is added.

The salted crab is often eaten with lemon, garlic, chilli, pineapple, and sugar, to make it less salty and more delicious.

Tet dishes that go with time
Despite changes in Tet dishes, for many families, traditional dishes have always been an integral part of Tet banquet.
'Bun ngan' – A favourite dish all year round
In Hanoi, 'bun ngan' (noodles soup with mule duck) is a favourite dish all year round.
Quail served with sticky rice – a must-try dish of autumn
Vietnamese cuisine has many versions of sticky rice, like mung bean sticky rice with crispy fried shallots, chicken sticky rice, or corn sticky rice, that can be eaten all year round, but there is one that is enjoyed only in autumn – quail over sticky rice.
Mo Village’s tofu – special dish of Hanoi
Tofu made in Mo Village, presently known as Mai Dong village in Hanoi’s Hoang Mai District, has been well-known as the most delicious tofu in Hanoi, giving rise to the moniker, “Mo Village’s Tofu”.
‘Bun day’: A must-try dish in Binh Dinh
Binh Dinh is not only well known nationwide for its seafood dishes, such as fried squid with garlic sauce but also the traditional handmade ‘bun day’ (vermicelli).

Source: NDO

Bình luận mới vừa được thêm vào. Click để xem
Mới nhấtHay nhấtXếp theo: