Ba Khia (Sesarma) of Mekong Delta

When you visit the Mekong Delta, you will not only be able to discover its beauty and numerous interesting things to do, but you will also be able to sample the native cuisine. Ba Khia is a Mekong Delta specialty and one of the most well-known dishes to sample.

 

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Ba Khia is a small, dark freshwater crab that can be found near the coasts of Soc Trang, Bac Lieu, and Ca Mau provinces in salinity-infested forests. They have three stripes on their backs, two brown-red pincers, a somewhat red belly, and eight legs with soft fur at the tips, similar to Cua Dong (field crabs).

 

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Ba Khia's season begins in July and ends in August. This form of Ba Khia eats black fall fruit sauce, so it has lipstick bricks, aromatic meat, and only three other ways to make more. Ba Khia meals are widely available in local restaurants. Ba Khia is prepared in a variety of ways, including salads, salt-fried Ba Khia, and salted crab blended with chile, garlic, refined sugar, lemon juice, and Vietnamese mint.

After capturing Ba Khia, I immediately washed and salted it. Salt permeability can be consumed for 5 to 7 days and nights. The next ingredient is salt, or Ba Khia, which should not be excessively salty or too light. So, if the meat tastes like gasoline, or if the flesh colors are too weak for your stomach, you'll lose hunger.

 

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In addition, lemongrass sauce is used to cook Ba Khia. The sauce is made with minced lemongrass, fresh rice, and a fiery tiny pepper to produce and add a bit more seasoning to taste. Ba Khia will have a pungent aroma as well as sweet, salty, and sour flavors that are typical of regional Mekong cuisine. The rustic feel of Ba Khia is reinforced in particular by the interior decorating of local eateries, which includes bamboo table sets and food booths, as well as bamboo goods such as bamboo fish traps and bamboo vegetable baskets.

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