Ba khia, a species of crab, thrives along canals, mangrove forests, and *mam* (fermented fish sauce) areas in Ca Mau. During ba khia season (around the 8th to 10th lunar months), locals typically catch them to salt, a familiar local dish in the Mekong Delta.

Around the 6th lunar month is the molting season for ba khia. These soft-shelled crabs are difficult to salt and preserve. Nguyen Van Mien and his wife, in Quach Pham commune, conceived the idea of grinding ba khia into *rieu*, similar to how blue crab paste is made.

Ba khia are purchased for 50,000-70,000 VND per kg, requiring them to be fresh and firm to ensure the quality of the *rieu*. On average, one kg of fresh ba khia yields about 700 grams of finished *rieu*.

{"caption_all":"Ba khia are rinsed, stunned in ice water, and any unsuitable crabs are discarded.","caption_items":"["",""]"}

After initial processing, staff separate the ba khia meat to maintain its freshness. The ba khia are then ground into *rieu* and packaged to ensure food safety.

The product comes in two sizes: 150-500 grams, wholesaling for 80,000 VND per kg and retailing for 130,000 VND per kg.

Rieu ba khia is a local 4-star One Commune One Product (OCOP) and has registered for exclusive protection. Each month, the facility sells about 1-2 tons of *rieu*, primarily to Hanoi, TP HCM, and Binh Duong, generating tens of millions of VND in profit.

{"caption_all":"When cooked, rieu ba khia offers a sweet taste and pleasant aroma.nnAccording to Nguyen Van Mien, many customers worried about a fishy smell. He explained that to eliminate any unpleasant odor, the facility conducted dozens of trials to find a standard process. Thorough preparation of ingredients is one of the secrets.nnThe facility owner hopes rieu ba khia will not only be a delicious dish but also a unique culinary feature, showcasing the creativity of Mekong Delta residents using local specialty ingredients.","caption_items":"["",""]"}

Nguyen Van Anh from TP HCM stated that this *rieu* is not fishy, contrary to her initial concerns. She suggested that beyond making noodle soup, rieu ba khia is also suitable for making patties or vegetable soup, bringing a new flavor to meals.

An Minh