Fried Worms

Worms are earthworms, body with many small hairs, born seasonally, in brackish water, appearing a lot in late September and early October every year. Reeds only live in brackish estuaries. Reeds can't be raised, everyday when carrying apricots and digging through the brackish tidal area, they can't find one. But in September and October of the fifth month, when the rains are light, the whole intertidal area is flooded with light brown alluvial water, becoming immense fields of Roi. The Northern Delta often has the saying "The one who eats the rot, the one who endures the storm".

The people who go to pick up the Rui just need to use a net, a rack of colored cloth or a basket, even a bucket to slap the water where the water is flowing. This way of picking is rudimentary, for the sake of fun. And if you want to get a lot, it takes a little more work. Usually, people open the field to let the water flow, spread the wide curtain in the shape of a funnel and then gather it in. Snakes just follow the flow, rushing into that mouth. Standing on the shore, people only need to lift it, pour it into the boat, and carry it to the market to sell. A few years ago, only a few tens of thousands of thousands of dollars could buy a pound of Rooi, but day by day, it became rarer and rarer, making it very expensive. This aquatic species is very strange, just meet a rain, even if it is full of fields, they will disappear everywhere.

Rui is often used to make spring rolls. In order to make delicious Cha Roi, you must choose when you buy it. The body must be fat, pink, and strong to be fresh and delicious. This type, when beaten finely, the body of the Roi is melted quickly, when eaten, it has a sweet and greasy taste, while the green, weak body is a young Rooi, when it is lightly beaten, it will be dry and dead when fried.

To make fried rice, it is not possible to have delicious bacon, chicken eggs, guise leaves, spring onions, dill, ginger leaves, pepper, delicious fish sauce and especially must have tangerine peel - an important spice that without it will be lose the characteristic flavor of Cha Roi. That's why folk have a saying: "Mam Roi is less, tangerine peel is more"...

The way to process Rooi also goes through many stages that require meticulousness. The worms are brought home and put in a basket, gently dropped into a basin of water, and then gently washed to avoid breaking their intestines. Pick up the humus, drain the water, and then pour it into a large bowl and beat it with chopsticks for as long as possible. Minced bacon, depending on the amount of Roi, put more or less on it and beat 2 eggs (chicken and duck are okay); Just finely chopped spices, put in the same pepper, delicious fish sauce, mix well.

The frying of Rooi is different from place to place, there are places for Rooi after mixing the spices to fry it, but that way it will not taste good, it will cook unevenly and easily burn, when eating, it will lose its greasy taste. Wanting to be delicious, the chef usually steams the rolls first, then fry them in an open hot pan, simmer, wait until the rolls turn yellow, both are fine. Cha Roi can be served with rice or vermicelli. To make it more delicious, you can eat it with raw vegetables, herbs and indispensable bowl of sweet and sour sauce with garlic and chili flavor.

Today, the busy life makes many families unable to prepare their own fried spring rolls at home, they can enjoy this specialty at some restaurants. Here are 3 famous addresses of Hanoi's famous Cha Roi.

No. 1 Hang Dieu

Hung Thinh store is located right next to O Quan Chuong and has existed for nearly 30 years. On weekdays, the shop mainly serves seafood spring rolls, but from the end of September to the end of the year, the shop mainly makes Cha Rui to serve diners. Hung Thinh Cha Roi is very famous, mainly sold to big restaurants or customers to take away. Only a few diners eat at the restaurant because the space is quite small.

25 Gia Ngu

This is a shop specializing in noodle dishes. In the off season, the shop opens to sell more seasonal specialties. Here, especially foreign guests can easily come and enjoy because the restaurant is located not far from Dong Kinh Nghia Thuc Square or Ta Hien - Luong Ngoc Quyen international intersection. Bun cha ruoi of the restaurant is very delicious and is loved by many customers. Each meal is priced at 60,000 VND and the price of each piece of fried rice is 25,000 VND/piece. A special feature of this shop is that the fried rice has a sweet and fatty taste, the sauce has more slices of kumquat mixed with the harmonious fish sauce, stimulating the taste buds when eating.

244 Lo Duc

Hanoians tell each other that if you are addicted and addicted to Cha Rui, you can't help but go to 244 Lo Duc address to enjoy the food of Miss Hang Beo's house. Here, it serves all year round and this is also the only product of the store. In order to have the crabs for sale all year round, the owner had to invest in a large frozen storage to preserve them after the harvest. Hang Beo shop is very crowded, including customers eating on the spot and buying take-out, almost all of them are very crowded. Hang Beo restaurant has a larger piece of fried rice than other shops and each meal is quite full, so the price is also slightly higher than other shops when it ranges from 40,000 VND to 70,000 VND / serving.