In spite of the fact that these animals may appear to be unappetizing to many people, ragworms have been served in dishes in Vietnam for a long time, and can be very nutritious.

Rươi (palolo/ragworm/sand worm) season start from September to October or November. Taking a look at rươi, nearly individuals won't understand why they could be considered as the Best Vietnamese Food. This dish, fried rươi omelet (chả rươi), pulls in the huge number of clients in its season every year.

This type of worm are very popular in some area of the country such as Hải Dương, Hà Tĩnh, Quảng Ninh and Thái Bình. Rươi spend most of their short lives in brakish water burrowing into the sand or mud. Their shade changes from pinkish purple when youthful to smooth darker as they develop. At the point when the belly load up with a milky fuid, it is the ideal opportunity for the rươi to depart for the spawning grounds.

Chả rươi is made from a mixture of eggs, meat and rươi

Anglers get rươi when they show up as once huge mob following a rising tide, floating on the outside of the water in the spawning  season in late September or early October.

Before making a feast of rươi, they should initially be cleaned. When clean, they can be kept in the refrigerator up to one year and used as required.

Prior to cooking, place the rươi in a bowl of high temp water to expel their tentacles and remove the upsetting smell. Note that if the arms are not totally separated and disposed, cooked ruoi can cause tingling and other discomfort.

The new rươi have a light pink shading. The new one doesn't have awful smell, yet when cooking it the terrible smell will show up. Hence, the cookers use the mandarin's skin to diminish the smell.

Chả rươi isn't available throughout the year. The short season is the reason why Hanoians see chả rươi as a specialty, however costly blessing from nature.

the sauce that goes with chả rươi

The sauce incorporates pepper, fish sauce, lemon and chilies. You don't eat any noodles or vegetables to eat with this best Vietnamese food. Browned rươi spring has a fat flavor, the fragrant of mandarin and the spicy of chilies. It's anything but a lavish food from the hotel, yet it is the taste that diners will remember forever when trying this kind of special food.

Rươi is sold in the nearby market is the one that is kept in the fridge, so the taste isn't flavorful. Rươi's season simply take in a brief span which happens just 2 or 3 weeks. As a result, individuals often take their companions to rươi café to appreciate this best Vietnamese food in its season.