Extracting the sweetness from the sea.
In the sweltering summer heat, as the sun bathes the sandy beaches of Dien Chau commune in golden light, the aroma of fresh shrimp, mingled with the smoke from wood-fired stoves, permeates the villages. On bamboo trays, each bright red shrimp is carefully turned by the locals, savoring every drop of the sea's sweetness. Through many meticulous manual processes, Dien Chau peeled shrimp has become a renowned local delicacy of Nghe An province, carrying the sweat of the artisans and the aspiration to bring this traditional specialty to a wider audience.
Quang An/Present:Hong ToaiJuly 19, 2026
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In the sweltering summer heat, as the sun bathes the sandy beaches of Dien Chau commune in golden light, the aroma of fresh shrimp, mingled with the smoke from wood-fired stoves, permeates the villages. On bamboo trays, each bright red shrimp is carefully turned by the locals, savoring every drop of the sea's sweetness. Through many meticulous manual processes, Dien Chau peeled shrimp has become a renowned local delicacy of Nghe An province, carrying the sweat of the artisans and the aspiration to bring this traditional specialty to a wider audience.
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The road leading to Lach Van fishing port in Dien Chau commune is bathed in sunshine and wind on a summer morning. From afar, the smell of wood-fired cooking smoke mingled with the salty scent of the sea, carried by the wind throughout the small village. This is also the familiar signal that a new workday has begun at the shrimp processing facilities – a traditional occupation that has been associated with the people here for decades.
At Ms. Tran Thi Truc's peeled shrimp processing facility in Dien Chau commune, batches of fresh shrimp, after being imported from the port, are immediately boiled while still retaining their natural sea flavor. Beside the glowing embers, women sit in groups, their hands nimbly peeling each shrimp. Their lively conversations and laughter create a warm and intimate working atmosphere.
In this craft village, everyone says that peeling shrimp is a job that requires patience. Each step demands careful attention and experience accumulated over many years. From selecting the shrimp, lighting the fire, monitoring the boiling pot, to peeling, washing, and drying them over a charcoal stove, everything is done entirely by hand.
According to Ms. Truc, the secret to the distinctive flavor of Dien Chau peeled shrimp lies in the freshness of the ingredients and the traditional preparation method. Shrimp brought ashore from the boats are carefully selected, washed, and then boiled over a wood fire. The fire must be even, and the cooking time must be just right to ensure the shrimp meat is cooked through, retaining its firmness and natural sweetness.
"It looks simple, but if you overcook the shrimp, they'll become mushy, and if you undercook them, they're very difficult to peel. I've been doing this for years, but each batch of shrimp still requires the same care as the first time," Ms. Truc said with a smile, gently stirring the simmering pot of shrimp.
Amidst the scorching June sun, standing beside the blazing wood-fired stove, the heat from the embers and the steaming pots of shrimp made the kitchen even more stifling. Sweat beaded on their foreheads and then streamed down, soaking their shirts. Yet, no one hurried or showed any signs of fatigue. Their hands steadily stirred the shrimp and tended the fire, because they understood that even a slight mistake could affect the quality of the entire batch.
After peeling off the thin shells, the shrimp are washed and spread evenly on bamboo trays. Instead of drying them in the harsh sun, the locals air-dry the shrimp over glowing charcoal for many hours. The workers must constantly turn the shrimp to ensure each one dries evenly, develops a natural bright red color, and retains its firm texture.
It is known that, on average, about 10kg of fresh shrimp are needed to process 1kg of peeled shrimp. This shows that peeled shrimp is not only a gift from the sea but also the culmination of the diligence, skill, and hard work of those who make it.
The Dien Chau sea area has long been known as the "shrimp mine" of Nghe An province, with an annual catch of approximately 500 tons. This abundant supply of sea shrimp has enabled the locals to create the famous peeled shrimp dish. Initially used simply to preserve shrimp after each fishing trip, peeled shrimp has, over time, become a well-known specialty with a unique flavor unmatched anywhere else.
For many women in the coastal area of Dien Chau, peeling shrimp is not just a means of livelihood but also a familiar part of their daily lives. Every morning, they gather around baskets of fresh shrimp, their nimble hands separating each thin layer of shell, contributing to the famous specialty of their homeland. Their wages are calculated based on the weight of the peeled shrimp shells, averaging 10,000 VND per kilogram. Those who have been doing this for many years, with their quick and skillful hands, can earn between 200,000 and 300,000 VND per day, enough to cover living expenses and provide a stable source of income for their families.
After processing, the shrimp are sorted into several grades. The premium grade, with large, uniformly sized, firm-fleshed shrimp, costs from 800,000 to 1 million VND/kg; other grades range from approximately 500,000 to 800,000 VND/kg. The peeled shrimp are carefully packaged before being transported by truck to Hanoi, Da Nang, Ho Chi Minh City, and many other provinces and cities.
More than just a delicious dish, peeled shrimp is also a gift from the countryside, carrying the flavor of the sea, a choice many people from Nghe An choose when returning home or sending it to friends far away. Each tiny shrimp seems to encapsulate the salty taste of the sea waves, the aroma of the wood-fired stove, and the diligence of the fishermen.
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In recent years, the name Dien Chau peeled shrimp has become familiar to many diners both inside and outside the province. From a simple dish of coastal residents, peeled shrimp has gradually become a specialty sought after by many people because of its naturally sweet and fragrant flavor and entirely handcrafted processing method. Many people from Nghe An province, whenever they return home, take the time to visit production facilities to buy a few packages of peeled shrimp as gifts for relatives and friends, as if carrying with them the salty taste of their homeland's sea.
Having been involved in the business of buying and distributing peeled shrimp for many years, Ms. Dao Thi Kim Oanh, a trader in Dien Chau commune, clearly feels the change in how consumers receive the product. Previously, peeled shrimp was mainly sold to traditional markets or transported by traders to major provinces and cities. Now, with the development of e-commerce and social media, this local seafood specialty has more opportunities to reach customers nationwide.
According to Ms. Oanh, what makes Dien Chau peeled shrimp so appealing is not only its distinctive taste but also the processing method that has been preserved almost intact through many generations. Each shrimp is carefully selected, processed on the same day, and goes through many entirely manual steps. This meticulousness has built trust with customers and helped the product become increasingly well-known. In particular, the finished peeled shrimp can be preserved for a year while still retaining its delicious taste, making it a popular choice as a gift.
"Customers who try it once often come back to buy more. Many people in Hanoi, Da Nang, and Ho Chi Minh City even recommend it to their friends and relatives. That motivates us even more to maintain the quality of our products, because the reputation of our craft village is built from the smallest things," Ms. Oanh shared.
Currently, Dien Chau commune has about 30 households specializing in the production of peeled shrimp using traditional manual methods, mainly concentrated in the former Dien Ngoc and Dien Bich areas. Each year, these processing facilities handle approximately 30-40 tons of peeled shrimp, generating revenue of around 230 billion VND. Besides its economic value, the peeled shrimp processing industry also provides regular employment for over 300 coastal workers, contributing to the preservation of a traditional craft that has been intertwined with the lives of the people for generations.
To enhance the value of their products, those involved in the trade have formed a production association, gradually building a common brand for their local specialty. In 2017, "Dien Chau Peeled Shrimp" was granted a Certificate of Registration for a Collective Trademark by the Intellectual Property Office. This is considered a significant milestone, affirming the prestige of a product deeply rooted in the coastal identity of Nghe An province.
Subsequently, in 2021, Dien Chau peeled shrimp was recognized as a 3-star OCOP product. This title not only acknowledges its quality but also opens up many opportunities for the product to participate in trade fairs and trade promotion programs, gradually asserting its position in the market.
According to Mr. Dao Hong Thanh, Vice Chairman of the People's Committee of Dien Chau commune, peeled shrimp is one of the characteristic products, bearing the strong imprint of the local culture and traditional craft. In the coming time, the commune will continue to coordinate with relevant agencies to support production households in improving product quality, perfecting packaging and labeling, strengthening promotion, connecting consumption, and at the same time effectively promoting the OCOP program to elevate the brand of Dien Chau peeled shrimp.
"We hope that Dien Chau peeled shrimp will not only be a source of pride for the local people but will also become a specialty known to many consumers nationwide. When the brand is established, the product's value will increase, contributing to creating more jobs, increasing income for the people, and preserving the traditional craft of the coastal region," Mr. Thanh emphasized.
Amidst the hustle and bustle of modern life, the craft of peeling shrimp is still preserved by the local people with diligence and pride in their hometown specialty. Each batch of peeled shrimp not only embodies the sweetness of the sea but also contains the story of a traditional craft that has endured through generations. And from those fiery kitchens, Dien Chau peeled shrimp continues its journey, carrying the rustic flavor of Nghe An's sea to an ever-increasing number of diners across the country.
