Just as Phu Quoc is known for its Nuoc Mam - fish sauce, Vung Tau is famous for its Mam Ruoc - fermented shrimp paste. "Ruoc" are small shrimps that are caught only during the rainy season. To prepare "mam ruoc", the "ruoc" are first cleaned and let dried under the sun for 3 months. They are then mixed with salt, grinded into powder and put in a jar and exposed to the sun for another 45 days. Sugar is then added to the mixture which is left fermented for 30 days. Finally the ruoc are dried again under the sun for 10 days and "mam ruoc" is now ready to be served, usually as sauce for various types of meat dishes.
Vietnamese eat everywhere, at all times of the day. It is no exception at the beach, and food vendors are abound at all beaches, except at Paradise Beach, where they are not allowed. Most in demand are shellfish dishes, such as So` Huye^'t, O^'c Hu+o+ng (the finest escargot), Nghe^u (Clams), Ghe. (Blue Crabs), So` DDie^.p (Scallops). Popular deserts are fruits such as Bu+o+?i Bie^n Hoa` (Grapefruit), Nha~n Ho^.t Tie^u (Longan with tiny kernel) and Che` DDa^.u Hu~ (Soft tofu in light brown sugar syrup cooked with ginger roots and pineapple leaves).
This picture of the sunset on Bai Dua beach concludes our little "slide show" of Vung Tau. Visit us again on our next Vietnam destination.
Text: Huy Thien & Trung Viet
Photos: Copyright (c) 1996 Viet Bach
