Cau Ke – a rural district in Tra Vinh province in Mekong Delta region of Vietnam is famous for Chit Sa salt-preserved daikon. During Tet festival – the biggest festival in Vietnam, local people harvest daikon and the district is full of daikon. Freshwater of wells and warm weather of Cau Ke proves ideal growing environments for daikon production. Mr. Vuong The Hoa – a Chaozhou person came to Cau Ke in 1947 created the Chit Sa salt-preserved daikon recipe. This food has become popular in the province since the 1950s. Mr. Vuong The Hoa found a great way to preserve the daikon. Dry daikon on rice straw, mix with salt and store in a terracotta jar. The salt-preserved daikon will be ready after one week. The salt-preserved daikon should be not too tender but crunchy. Its skin should be smooth and not be covered with salt. The maker should follow a right ratio of daikon to salt so that the salt-preserved daikon is not too salty and preserved for one year. If he uses too much salt, the daikon will be too much salt. Otherwise, it could not be preserved for a long time.
Chit Sa salt-preserved daikon can be eaten raw with steamed rice or plain rice porridge. Fried duck egg with Chit Sa salt-preserved daikon is a great dish to eat with steamed rice. Soup with salt-preserved daikon made from pork bone, pork tail, black beans and salt-preserved daikon is usually served at parties in Tra Vinh province as well as many provinces in Mekong Delta. They also mix Chit Sa salt-preserved daikon with vinegar and sugar, then eat with sliced boiled pork head.
Today Mr. Vuong Tien Khanh – Mr. Vuong The Hoa’s son is the owner of the “Chit sa salt-preserved daikon” brand. The products have been sold popularly in Vietnam and become a favorite food of many Vietnamese people as well as foreigners.
Read more about other Specialty foods of Tra Vinh