The Westerners,
especially those in land-locked countries, usually appreciate the dish as soon
as they firstly experience it.
At parties, a plate of
bright red Cua rang muoi is usually acted as aperitif. Customers suddenly feel
sweet-smelling of spices and delicious buttery flavor of crab at the same time.
Highly qualified chefs in Vung Tau coastal area usually select brackish water
crabs with much meat and liver-pancreas. A delicious crab dish also depends on
the soup, added to frying crabs in pans, including star aniseed, cinnamon,
cardamom.
The connoisseurs immediately experience the dish as it is still very hot, mixed with some lemon drops.
The connoisseurs immediately experience the dish as it is still very hot, mixed with some lemon drops.
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