{"id":15584,"date":"2022-04-11T22:58:17","date_gmt":"2022-04-11T15:58:17","guid":{"rendered":"https:\/\/vietnam-destinations.com\/en\/famous-specialty\/chu-u-rang-me-tra-vinh\/"},"modified":"2022-04-11T23:27:27","modified_gmt":"2022-04-11T16:27:27","slug":"chu-u-rang-me-tra-vinh","status":"publish","type":"famous-specialty","link":"https:\/\/vietnam-destinations.com\/en\/famous-specialty\/chu-u-rang-me-tra-vinh\/","title":{"rendered":"Roasted tamarind chutney \u2013 Tra Vinh"},"content":{"rendered":"

If you have come to Tra Vinh, try to experience all the famous and attractive specialties of this land. <\/font>And also don’t forget to enjoy the dish of Chu Mu sang me that is captivated by so many tourists here.<\/font><\/font><\/p>\n

17.1 Characteristics of Chu pu roasted tamarind dish<\/font><\/font><\/strong><\/span><\/h4>\n

Chu Chu is a species of crab family, the body has a small square, two very big red claws. <\/font>If we look closely with the naked eye, we can see that on the shell there are many rough spots, the eyes are drooping, looking extremely sad. <\/font>And it is that special appearance that the locals here call it chu pu.<\/font><\/font><\/p>\n

Although it looks quite ugly, but Tra Vinh people know how to make many delicious dishes that are very attractive to tourists when they come to visit. <\/font>Chuu can process a number of dishes, for example, charcoal-grilled chutney, roasted tamarind chutney…<\/font><\/font><\/p>\n

17.2 How to cook Chu pu roasted tamarind<\/font><\/font><\/strong><\/span><\/h4>\n

In order to make the most delicious charcoal-grilled chutney, firstly, it must be washed and grilled whole on a charcoal stove.<\/font><\/font><\/p>\n

Wait for a while, when you see that the kumquat has turned bright red, it is ripe. <\/font>This dish can be eaten with laksa leaves, enjoying a piece of greasy meat dipped in a plate of salt and pepper or spicy salt and pepper.<\/font><\/font><\/p>\n

Although it is possible to process many dishes, the locals still love the dish Chu \u00f2 roasted tamarind.<\/font><\/font><\/p>\n

The way to make roasted tamarind chutney is similar to how to make roasted crab, which requires the ingenuity of the processor. <\/font>The vermicelli is washed clean, after drying, put it in a pan and saut\u00e9 it with oil and minced garlic and onions. <\/font>The next step is to add tamarind juice to the rim, seasoning to taste. <\/font><\/font><\/p>\n

After tasting the tamarind juice, I feel like I’ve eaten it, then I put the shiitake in it and roast it until it absorbs the flavor, then turn off the heat and pour it out on a plate. <\/font>If you eat fried crab with tamarind, you can only eat the fleshy part of the crab; <\/font>As for the roasted tamarind chutney, the special thing is that when you enjoy it, you can chew the whole crispy part without fear of choking.  <\/font><\/font><\/p>\n

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