Soured lake shrimp Tép chua
Fresh tép salted and soured with steamed nương rice and leaf yeast. It is mildly sour, with pork fat, garlic heat, and the smell of galangal.
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VnExpress calls it mildly sour, with fat from the pork, heat from the garlic, and the smell of galangal.
How to enjoy it
VnExpress dries the live tép in the sun, salts them, and mixes them with cooled steamed rice, mostly gạo tẻ, leaf yeast, garlic, chili, galangal, and a little blanched lean loin. The jar stays closed a few days, about 3–4 days depending on the weather, until it smells sour. Eat it as it is, or warm it, with boiled trotter or belly, đinh lăng, green banana, and sour starfruit.
VnExpress printed 40,000 VND a jar at the boat landing on 28 November 2014. The same publisher's 2 December 2014 note prints 50,000–70,000 VND a box for tôm chua.
Where to try it
The boat landing, for a jar to carry. At the house in Pac Ngoi, with the meal.