As a plain district. Gia Vien's locals have long been fond of making " mam tep ", which is processed from tiny shrimp.

Tiny shrimp must be fresh and old with indigo-blue round bodies. They should be wiped before being dried. The next step is to roast powdered grilled rice, which is then mixed with salt and pounded. Afterward, mixing dried tiny shrimps with pounded powdered grilled rice and putting the mixture into a jar which is covered tighly for one month or more. Mam tep is scarlet, sweet smelling and delicious. Mam tep can be fried with thit ba chi ( lean and fat pork ).