If you ever have a chance to visit Trà Vinh, especially Ba Động — a coastal area blessed with abundant natural beauty — don’t forget to enjoy dishes made from a local crustacean known in folk language as “chù ụ.”

The name “chù ụ” likely comes from its somewhat clumsy appearance, with a grumpy-looking face. Chù ụ resembles the field crab in shape. It has large, bulky claws with a reddish hue and plenty of meat, while its shell bears rough, embossed patterns like natural carvings. After being caught, the crabs are washed clean of mud and sand, the apron is removed by hand, and they are left to drain before being processed into various dishes. The meat is deliciously crunchy and very distinctive.

Chù ụ boiled in young coconut water

The simplest dish to mention is chù ụ boiled in young coconut water. The coconut water is brought to a boil, then the chù ụ are added; after a short while, they are perfectly cooked. This dish is usually served with fresh herbs, cucumbers, tomatoes, and dipped in salt, pepper, and lime. Rustic and simple, chù ụ boiled in coconut water carries the salty, breezy flavors of the Western coastal countryside. Perhaps by some twist of fate, the young coconuts here are sweeter than elsewhere, which further enhances the sweetness and overall deliciousness of this dish.

Grilled chù ụ

People often say, “Grilling comes first, frying second…” If you want something hot and crispy, simply prepare a charcoal stove and grill the chù ụ. Turn them evenly until they turn red and crunchy. Break off each claw by hand and dip it in salt and pepper. This dish can be enjoyed as a casual snack, or while sitting in the cool sea breeze blowing in and sipping a few glasses of rustic rice wine. Truly, there is nothing happier than moments like these — coming to the Mekong Delta and feeling the pace of life on this land.

An elaborate dish: tamarind-stir-fried chù ụ

The most elaborate dish is tamarind-stir-fried chù ụ. After being cleaned, the crabs are stir-fried in a pan with oil, crushed shallots, and garlic. Tamarind juice is then added and seasoned to taste, creating the essential sweet-and-sour balance. This dish is prepared very quickly — in just about 10 minutes, a plate of fragrant chù ụ is ready. The green of the lettuce, the red of the chù ụ, and the brown of the tamarind sauce make it visually appealing. Just one look is enough to whet the appetite. The coastal chù ụ of Trà Vinh has firm meat, and the tamarind sauce seeps into every fiber, making diners instantly crave more!

Notably, the shell of chù ụ is very crunchy. Diners can chew the shell together with the meat. Like other eight-legged, two-clawed crustaceans, chù ụ is rich in calcium, especially in its shell.

Nature has generously bestowed the people here with wonderful local specialties, and through the skilled hands of the locals, these seemingly humble dishes have become a distinctive part of Vietnamese culinary culture.

 Compiled by Băng Tâm