Buzz
Explore the island seascape just 25 minutes away from Hoi An by canoe, and you'll be enchanted not only by the pristine beauty and tranquility here but also by the 7 irresistible specialties below.
7 irresistible specialties of Cù Lao Chàm that captivate travelers
Being a peaceful island cluster, Cù Lao Chàm always welcomes visitors with the soothing sound of waves, long stretches of fine white sand, and crystal-clear waters. A trip to Cù Lao Chàm will leave unforgettable memories, especially when indulging in the local irresistible specialties - though quite rustic for the fishermen, they might be rare, hard to find, or even expensive on the mainland.
Stone crab
A local favorite on Cù Lao Chàm that everyone desires to taste at least once. It's called stone crab because it lives on the rocky cliffs. These crabs feed on mountain vegetation and morning dew, resulting in sweet, firm, succulent meat without the usual fishy taste of typical sea crabs.
According to the islanders' experience, cleaning stone crabs thoroughly before cooking them whole enhances their flavor. The simplest dish made from this crab is grilling or steaming with beer, while more elaborate options include tamarind stir-fry or salt-roasting. Grilled over charcoal without seasoning, the crab develops a rich aroma. Islanders claim that stone crabs are like a medicine, offering both delicious and refreshing sensations.
Combined with the sea breeze, the flavor of each bite of crab meat becomes even more intense. Thus, stone crab has long been the king of cuisine in Cù Lao Chàm. So, don't miss out on this dish, or you'll regret it when you return to the mainland.
Sun-dried squid
Sun-dried squid in Cù Lao Chàm is prepared in a unique way. Sun-drying removes the fishy smell while ensuring the squid remains fresh inside. When eaten, you'll experience both the freshness and the unique dry flavor. Cù Lao Chàm's sun-dried squid comes in various types: leaf squid, tube squid, needle squid, octopus... but people often prefer freshly caught tube squid for its fragrant sun-dried squid.
Cooking sun-dried squid is not difficult but requires careful attention, grilling slowly over low heat without letting the fire get too hot. When the squid turns golden and emits a fragrant smell, it's ready to eat. The tender, fragrant squid blends with the spicy heat of chili sauce, creating an enjoyable experience.
Abalone
Indulging in freshly caught abalone right on the breezy beach of Cù Lao Chàm is truly incomparable. Abalone is one of the rarest types of shellfish, known by various names such as nine-hole snail (due to having 9 empty holes) or sea ear (due to its ear-like shape).
These snails usually cling to underwater coral reefs in areas with high salinity, making them extremely difficult to detect. Experienced fishermen have to dive deep into the sea and face many challenges to pry them off the rocks. Therefore, abalone is greatly beloved by many tourists who seek to purchase and savor them.
Whether freshly caught or purchased, every abalone appears round, thick-shelled, and full-bodied. Simply rinse off the sand, without soaking in waste-disposal solutions like other shellfish, then cook immediately to retain their valuable nutrients. Abalone meat is crispy, fragrant, and uniquely flavorful, surpassing any other seafood options. Fresh abalone can be prepared in various ways such as boiled, steamed, or stir-fried according to each diner's preference.
Thorn leaf cake
For as long as anyone can remember, thorn leaf cakes have become a signature delicacy, resistant to fading, and have become a distinct brand for the land of Cù Lao Chàm, prompting many tourists to seek them out. Thorn leaf cakes are like a source of pride for the people of Hoi An.
Queen conch
As a peculiar specialty, unfamiliar to many travelers visiting Cù Lao Chàm, queen conch is a conical-shaped snail with a small knob on top, featuring a gray-black outer shell and a sparkling interior. Boiled queen conch is a simple yet incredibly enticing dish. It's enjoyed hot with salt, pepper, and lime. Additionally, grilled queen conch or queen conch salad offers a rich and unforgettable flavor.
Cù Lao Chàm forest vegetables
With the aroma of traditional herbs, wild forest vegetables grow abundantly at the foothills, offering a rich variety including bitter vegetables, watercress, ferns, and maranta. Boiled forest vegetables are the simplest yet most flavorful dish.
Fresh forest vegetables wrapped with seafood in silky rice paper dipped in fish sauce become a special seasoning. Forest vegetables are also used to cook soup with shrimp or minced meat, or dried forest vegetables are brewed like tea, serving as a detoxifying and liver-cooling drink beneficial for the body.
Moreover, at Cù Lao Chàm, you can enjoy another type of vegetable, bitter melon. Travelers will savor the rustic dish of bitter melon stir-fried with garlic and onion, sprinkled with some peanuts for an enticing bitter-sweet flavor.
Swallow's nest
The swiftlet is a bird species with unpalatable meat, unattractive feathers, and unremarkable singing, yet it produces a highly prized delicacy and medicinal ingredient known as bird's nest, or swallow's nest. Scientists have long confirmed that swiftlets use their saliva, secreted from glands under their tongues, to build nests.
The newly released strands of bird's nest are pale pinkish-white, soft and elastic, but exposure to air quickly causes them to solidify and turn opaque white. Bird's nest is a premium food item with high nutritional value.
By Mai Nguyen (Compiled)
***
Reference: Mytour Travel Handbook
MytourMay 22, 2017
