Hué is a blissful land yet faces many natural challenges. Through centuries and generations, Hue people have learned to adapt with what they have been endowed. Food is a great witness, let take the fermented clam “Mắm Sò” from Lăng Cô village for example.
Lăng Cô is a charming fishing village, set in the backdrop of mountains and exposing to the sea. The clams in Lang Co is said to have the best quality thanks to its special typography made of lagoon, ocean, river and mountain. This is a great asset for its claim-for-fame “mắm sò” fermented clam. From April to July, when the sea returns calm, the clams are harvested. They were then treated properly and mixed with salt, galangal, and a lot of chili. And of course some hardship and secret ingredients are to be accounted. It is then put into jar or bottle and carefully closed for about 10 to 20 days depending on the temperature to get it fermented.
When eating, Hue people usually add some more garlic, sugar to reveal a mixed flavor and taste. Mắm Sò – fermented clam is best served with steamed pork, vegetable including green banana, fig, yellow star fruit, green lettuce and menthe. One bite must be a balance of Ying and Yang, a representation of five 5 tastes: sour, hot, salty, fatty, and bitter as the multi dimension of a farmer’s life in Lăng Cô, a harmony of 5 colors respecting the 5 elements of the universe.
If you are a true foodie fan, why not try one this slow food delight?
