#crustacean

Natural Selection

In Search of Ba Khía, the Mangrove Crab That Captures the Soul of Cà Mau

The tide is low tonight. The mud flats, enveloped in the mangrove forest’s darkness, are dotted with the sporadic flares of headlamps. On bundles of exposed mangrove roots, shadows cast by black crabs crowd out one another. In my hometown, we call them “ba khía.”

Dishcovery

A Delicate Dish in Hanoi That's Not Your Usual Crab Salad

Crab has long held a beloved place in Vietnamese cuisine, and it is often simmered into comforting soups, tucked into rustic rolls, or served fresh and simple on coastal tables. Yet it is rarely treated as a star ingredient or explored with the kind of finesse that reveals its deeper character. That is precisely why the Smoked Crab Salad from Viên Dining in Hanoi deserves attention.

Natural Selection

Is Dã Tràng Vietnam's Cutest Sand Artist or a Folk Symbol of Fruitless Pursuits?

Strolling along Vietnam’s beaches when the tides are low, one might encounter a number of whimsical patterns created by countless sand pellets. These are the works of a tiny species of crustacean called dã tràng. Not only are these little crabs fascinating, thanks to their sand-sieving mechanism, which is how they obtain food, but they are also the subject of an intriguing folktale that often leaves readers pondering its philosophical implications.

Saigon Hẻm Gems

Hẻm Gems: What Bún Cua Gia Lai Taught Me About Vietnam's Bond With Bún

Not being a picky eater was somewhat of a personal point of pride for me growing up. I have my family to thank for this, as their immense patience and open-mindedness have encouraged me to explore as many eclectic delicacies and novel ingredients as possible during my formative years. So whenever a wild new dish comes along that challenges my palate so much I struggle to finish even one portion, I can’t help but consider it a personal blunder. Much apologies to bún cua Gia Lai, I have failed you.