The fascinating cuisine of Lanzhou.

(Baonghean) - While Cua Hoi beach has become much more vibrant during the 2014 tourist season, offering tourists a wider variety of choices for beach bathing in Cua Lo, Lan Chau beach is adding its own unique culinary offerings, further enhancing the development of this picturesque beach…

Everyone knows that Lan Chau beach was the starting point for beach bathing and relaxation in Cua Lo (from the beginning of the 20th century). The recent investment by Song Ngu Son company has given the small island of Lan Chau and its natural rock formations a fascinating new look, especially at night. Multicolored lights adorn the old and new structures from the foot of the island to the summit. Under the sunset, the small island gradually transforms from a giant toad into a magical fairytale castle, where the sea breeze whispers stories of centuries and millennia, the gentle waves caressing the contemplative rocks, yearning for the open sea.

Preparing grilled oysters. Photo: SM

That's the feeling you'll definitely have at Lan Chau beach after a refreshing swim in the blue sea, relaxing on a lounge chair, spreading your feet on the soft sand to enjoy the sea breeze, and waiting for delicious fresh food to be served to your liking. There's no need for the usual quick, efficient service of restaurants that know your customers' faces and prepare everything promptly. Just relax and enjoy your swim; you won't need to worry about eating much to be assured of the restaurant's attentive service. The reason is simple: established later with the intention of developing Lan Chau Island into a high-end tourist and water sports area, the rental prices for beach kiosks here are much cheaper than at other central beaches.

But the interesting thing is that the owners of the beachfront restaurants here are originally from Nghi Thuy fishing village at the mouth of the Cam River, who have been involved in fishing for generations. They are very knowledgeable about how to prepare fresh fish and shrimp to suit the tastes of diners. Especially with mantis shrimp and large clams, which are found throughout the country's fishing grounds, each place has its own unique way of preparing them for tourists, and Lan Chau beach is one such example.

The large, tightly closed scallop shell resembles a fisherman's hand. The scallop's foot, a large cartilaginous core in the middle of the mollusk's body, is cherished by fishermen and called "scallop pearl." The scallops must be fresh and alive to retain their original color and flavor, ensuring that when cooked and presented, the scallop's foot is white and crisp like a large slice of radish. Fresh scallops, when stir-fried, don't rely on seasoning, allowing diners to fully appreciate the unique seafood flavor. This distinguishes it from the more common stir-fried scallops, which are smaller, mushy, and pale pink due to frozen preservation. While still perfectly safe and hygienic, they struggle to capture the authentic taste of the ocean for discerning diners. Tourists visiting Cua Lo beach and enjoying stir-fried scallops at Lan Chau beach often compare it to the famous stir-fried "razor clam" dish, said to be unique to the Thai Thuy – Thai Binh coastal region.

But the innovative dish is the stir-fried mantis shrimp with tamarind. Mantis shrimp are usually steamed with lemongrass and ginger, considered an appetizer for a lively beach party. If stir-fried with tamarind, they usually add onions, lard, sweet and savory seasonings, tamarind or lemongrass and ginger at the same time, sometimes masking the seafood flavor. However, the preparation of stir-fried mantis shrimp at Lan Chau beach, due to the leisurely pace inherent in a pristine, dreamy beach, involves the restaurant taking the time to trim the shrimp's legs and fins, wash them thoroughly, and steam them "dry" with a small cup of local rice wine. The vibrant red color of the mantis shrimp is preserved when stir-fried with tamarind. After sautéing onions in lard with tamarind and letting it cool, the restaurant adds the pre-steamed mantis shrimp, stirs them well, and lets them marinate for about fifteen minutes to absorb the flavors. Then, they simmer them over low heat until just cooked, adding a few finely chopped lime leaves to create a subtle hint of the freshwater shrimp flavor. Arranged on a plate, the vibrant red of the mantis shrimp glistens against the rich brown tamarind sauce, creating an appealing dish. But what's truly captivating is that when you taste it, you feel as if the "meat" of the mantis shrimp pushes the flavor out, allowing the tamarind and other spices to bring out the aroma, resulting in a spicy dish that's both familiar and appealing to the palates of all regions...

Visitors who come to swim and enjoy the food at Lan Chau beach will undoubtedly have another positive impression of Cua Lo tourism as a meaningful cultural and recreational experience.

Mr. Vu