The river in the communes of Long Tho, Phuoc An (Nhon Trach district) has many delicious, strange and unique dishes, including the famous pickled lead shrimp dish. Considered a local specialty, from July to December of the lunar calendar, shrimp are in the fishing season in Nhon Trach brackish water fisheries.

According to the people of Nhon Trach, every time the rain comes, when it comes, the fish and shrimp will ascend to the water surface. Only with rudimentary means of fishing in rivers, canals ... Nhon Trach people are excited about the batch of nets full of fish and shrimp, especially in the waterweed season. Here, all kinds of natural shrimp can be sour, but the most delicious and most valuable is lead shrimp. Unlike black tiger shrimp or silver shrimp, lead shrimp has elongated features, brown and soft shell, firm and sweet meat. When raw, shrimp meat is clear and red when ripe.

Experience in making sour shrimp of the people of Nhon Trach is that shrimp must choose the lead shrimp, fresh, evenly large, remove the head, legs, black thread on the back; Wash the prawns with diluted saline, then wash once with white wine to remove fishy smells; The shrimp are then mixed with minced garlic and chili, put in a ceramic jar, then poured with sugar and cooked fish sauce to cool the shrimp. Shrimps are dried in the sun for about a week or left in the house for 2 weeks and then change to a new fish sauce, the purpose is to let the shrimp taste, not to be cracked or too sour when eaten.

Currently this brackish water sour shrimp dish is present in many neighboring provinces, some people also bring it abroad to enjoy and remember the special taste of the specialties of Nhon Trach brackish water in Dong Nai. Long Tho pickled lead shrimp convinces people to eat with the firmness of the shrimp body, the smell of delicious fish sauce and the faint chili garlic smell ...

Thanh Xuan