Rich and flavorful Hong Tien’s mam cay (crab paste)

  • Locals in Hong Tien set up crab traps. VNA Photo: Thế Duyệt
    Locals in Hong Tien set up crab traps. VNA Photo: Thế Duyệt
  • Crab catchers only pick the grown crabs for making the paste, while releasing the young crabs back to their natural environment. VNA Photo: Thế Duyệt
    Crab catchers only pick the grown crabs for making the paste, while releasing the young crabs back to their natural environment. VNA Photo: Thế Duyệt
  • Sea crabs are cleaned and have their hard shells removed before grinding. VNA Photo: Thế Duyệt
    Sea crabs are cleaned and have their hard shells removed before grinding. VNA Photo: Thế Duyệt
  • Sea crabs caught in Hong Tien commune. VNA Photo: Thế Duyệt
    Sea crabs caught in Hong Tien commune. VNA Photo: Thế Duyệt
  • After grinding the crabs to a paste, the mixture is then transferred to a large clay pot for fermentation. VNA Photo: Thế Duyệt
    After grinding the crabs to a paste, the mixture is then transferred to a large clay pot for fermentation. VNA Photo: Thế Duyệt
  • The crabs are cleaned after being caught, then grounded into a paste with salt. VNA Photo: Thế Duyệt
    The crabs are cleaned after being caught, then grounded into a paste with salt. VNA Photo: Thế Duyệt
  • Hong Tien's Mam cay is recognized as a 4-star quality OCOP product in Thai Binh province. VNA Photo: Thế Duyệt
    Hong Tien's Mam cay is recognized as a 4-star quality OCOP product in Thai Binh province. VNA Photo: Thế Duyệt
  • Hong Tien's Mam cay is recognized as a 4-star quality OCOP product in Thai Binh province. VNA Photo: Thế Duyệt
    Hong Tien's Mam cay is recognized as a 4-star quality OCOP product in Thai Binh province. VNA Photo: Thế Duyệt
  • Locals in Hong Tien commune catch the crabs using bamboo traps. VNA Photo: Thế Duyệt
    Locals in Hong Tien commune catch the crabs using bamboo traps. VNA Photo: Thế Duyệt

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Rich and flavorful Hong Tien’s mam cay (crab paste)
10/05/2023 09:21 | TTXVN |
Hong Tien commune (Kien Xuong, Thai Binh) is a region favoured by nature with high-value seafood such as ragworms and sea crabs. For hundreds of years, locals in Hong Tien commune have grown their lives around the sea crabs by catching them and making “mam cay”, a type of fermented crab paste. The paste is traditionally made with only sea crabs and salt, which brings out the natural flavours of the sea crabs. Mam cay is well-known among Vietnamese cooks for its wide range of uses in Vietnamese dishes, like crab noodles, crab soup or just a dipping sauce. VNA Photo: Thế Duyệt

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