Ba Khiet is an important ingredient in many Western dishes. Ba Khen is a species of crustacean in the family of crabs, small in size, with red vermilion and sweet flesh. Living from brackish water to salt water, Ba Khiem is present in most of the provinces bordering the South West sea, but many people think that the most delicious is in Rach Goc town, Ngoc Hien district, Ca Mau province.
Harvested in October, this is the season when the water is high. Ba Khia has a lot of food, so the meat is rich, firm and sweet. This time is also known as the season of the three aspects of the festival, “hui” means “concentration”. This is the most concentrated time of the year and only lasts about 3-4 days.
Fresh Ba Khia can be processed into many dishes such as: roasted with salt, rim tamarind, cooked soup, … to eat with rice or sip with wine on a rainy day is also a good way to enjoy. However, the most famous dish is still the three-kissed fish sauce dish with a strong love for the land of Ca Mau, which anyone who eats once will remember forever!
After harvesting, wash off the mud and then drop it into the jar, the khap has salt water available, then cover it with coconut leaves and cover it to make fish sauce. The most important stage of the process of making Ba Khiem fish sauce is the ratio of salt water. If the salt is too salty, the three aspects will be black and will not keep their whole shape, if the salt water is too light, the three aspects will be damaged. Ba Khiet incubated for 5 to 10 days is edible. After brewing into fish sauce, it can be preserved for a long time.
Ba Khiet fish sauce can be eaten by mixing garlic and chili, or mixing salad is very delicious. The common way to eat Ba Khiet fish sauce is to mix garlic and chili and eat it with white rice. The method is not too difficult but must be done carefully. The first is to wash the three-kid that has been incubated into fish sauce with boiling water, remove all the sharp points on the top, separate the apricot, and break it into small pieces. Then puree the garlic, chili and add the seasonings to mix with the fish sauce to taste. When eating, squeeze a little lemon, mix well and eat with rice. In addition, there are some impressive ways to eat Ba Khac fish sauce such as: eating with boiled sweet potato, making papaya salad, mixed with grated raw mango or mixed with sour star fruit and pineapple.
Mam Ba Khiet is an extremely simple and familiar dish when it appears regularly on the rice tray of people in the Southwest region. In addition to the typical taste, Ba Khiem fish sauce also causes nostalgia with a little taste of the sea and the taste of Ca Mau people in the days of staying up all night. The taste of Ba Khac fish sauce is very specific, if you are not used to it, you will find it salty, slightly fishy and smelly, but when you eat it, it will cause you to miss it. The three slices are crispy, fatty, full of sweet and sour taste, eat with fragrant white rice, eat until the belly is full but still want to eat more.
What are you waiting for, let’s visit Ca Mau once, listen to the funny stories of the land of the cape, and don’t forget to try Ba Khiet fish sauce – a specialty with rich identity here!