Discover 6 Exquisite Specialties That Evoke Côn Đảo Memories

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In addition to its famous historical landmarks and breathtaking natural scenery, the culinary scene in Côn Đảo is an irresistible allure for travelers. Let's explore the most delicious local specialties of this island!

Embark on a journey beyond the renowned historical sites and majestic natural landscapes, as the cuisine in this place is equally captivating and cannot be overlooked. Let's delve into the most delicious specialties of this island!

Moon Crab Delight

Exploring this region undoubtedly offers travelers an unmissable opportunity to savor the moon crab. True to its name, this crab has a distinctive appearance with numerous dark red circles on its back, blended with vibrant pink hues. Due to the circular patterns on its back, locals on the island have aptly named this crab the moon crab.

The moon crab typically resides at a depth of 3 to 4 meters in coral rock formations, prevalent in this piece of land as well. The crab meat is exceptionally delicious, boasting a fragrant and firm texture. There are many delightful dishes prepared from the moon crab, such as crab hotpot, soups, noodles, and served with flat rice noodles. However, the simplest way to enjoy it is by boiling the crab and dipping it in a mixture of salt, pepper, and lime – a truly exquisite experience where diners can fully appreciate the sweet and aromatic flavor of the tender white meat beneath the thick, robust shell.

Red Lobster

This place is also renowned for the red lobster, commonly known as the fire lobster. Despite being smaller in size compared to other lobster species (averaging around 0.2-0.5kg), the meat of the red lobster is incredibly firm, succulent, and sweet. Notably, its back and head are adorned with a layer of nutritious golden-yellow tiles.

Red lobsters are often transformed into delectable dishes like salads, steamed, or cooked into porridge.

Nipple snail

The name 'nipple snail' is considered a rare delicacy in Côn Đảo. It earned this name due to its resemblance to the chest of pubescent girls.

The nipple snail is a conical-shaped mollusk, appearing in various shades of black and gray, with a glistening mother-of-pearl interior. Prepared in multiple ways such as grilling, boiling, steaming with lemongrass, or mixed into salads, it exudes an irresistibly aromatic and sweet flavor. Among the various preparations, the most exquisite is still grilling until golden brown, then coating it with a layer of scallion-infused oil and crushed peanuts. When enjoyed with a touch of fish sauce, it becomes an unparalleled culinary delight.

Candied Bàng Seeds

Every traveler returning from this region carries back a few bags of candied bàng seeds as souvenirs. This delectable treat boasts a delightful aroma, richness, and a crunchy texture that captivates the taste buds.

To prepare candied bàng seeds, islanders typically harvest ripe bàng fruits, sun-dry them, and extract the inner seeds. The cleaned seeds are then roasted to perfection, creating both salted and sugared varieties. Crafting 1kg of candied bàng seeds requires an entire day of labor, contributing to its relatively high price, ranging from 45,000 to 50,000 VND per 200g packet. During off-seasons or adverse weather conditions, the price may escalate to around 400,000 to 500,000 VND per kg.

Furthermore, when visiting Côn Đảo, you can indulge in a variety of other delicious and rare delicacies such as razor clams, golden crabs, hàu fish sauce, barracuda, and shark catfish salad. Each culinary delight here is not only celebrated for its historical significance but also for its exceptional quality and rarity that are not easily found elsewhere.

Hàu Fish Sauce

This dipping sauce is a staple in the daily meals of the locals in this land. However, among various dishes, the hàu fish sauce stands out when paired with rice paper rolls filled with pork belly, vermicelli, and fresh vegetables.

The primary ingredient for crafting hàu fish sauce is the naturally available hàu shellfish. Each day, as the tide recedes, those involved in making hàu fish sauce venture to the islets to harvest hàu and extract their guts. The cleaned guts are thoroughly washed and drained, then mixed evenly with salt, chili powder, and rice wine in specific proportions before being bottled. Approximately 20 to 25 days later, the hàu fish sauce undergoes a color transformation, with the meat floating to the top and the vibrant red liquid settling below, indicating its readiness for consumption.

Travelers returning from their journeys often bring bottles of hàu fish sauce as gifts for their relatives, family, or friends.

Nhum Fish Sauce

Unlike the widespread popularity of hàu fish sauce, nhum fish sauce is a rare culinary gem, not found in every household and only available in select marketplaces. Consequently, even with the means, acquiring nhum fish sauce can be a challenge. Yet, those fortunate enough to savor this delicacy cannot forget its rich and distinctive flavor, a hallmark of the Côn Đảo region.

To produce the jars of nhum fish sauce with its cloudy red hue and fragrant, velvety texture, islanders clean the nhum meat, then place it in clay pots or ceramic jars, generously sprinkling salt on top. After sealing the jars tightly, they are buried in kitchen ash or exposed to the sun for approximately 20 days. At the end of this period, the fermented nhum fish sauce is ready to be enjoyed. Perhaps, without the need for extravagant tastes, a bowl of nhum fish sauce and a handful of blanched greens are enough to leave a lasting impression on many diners.

Posted by: Nguyen Le Tuong Vy

Keywords: 6 Unique Local Delicacies That Evoke Memories of Côn Đảo

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Frequently Asked Questions

What is the signature dish that features the moon crab in Côn Đảo?

The moon crab is often featured in dishes like crab hotpot, soups, and served with flat rice noodles. However, the simplest way to enjoy it is by boiling the crab and dipping it in a mixture of salt, pepper, and lime.

Why is the red lobster from Côn Đảo considered a delicacy?

The red lobster, also known as the fire lobster, is prized for its firm, succulent meat. It is often served in dishes like salads, steamed, or cooked into porridge, with its golden-yellow tiles adding to its unique appeal.

How is the nipple snail prepared in Côn Đảo?

The nipple snail is prepared in various ways, including grilling, boiling, or steaming with lemongrass. The most exquisite method is grilling until golden brown, then coating it with scallion-infused oil and crushed peanuts for a flavorful experience.

What makes candied bàng seeds from Côn Đảo so special?

Candied bàng seeds are a rare delicacy in Côn Đảo, crafted from sun-dried bàng fruits and roasted to perfection. Their sweet, crunchy texture makes them a popular souvenir, despite the high price due to the labor-intensive process.

What is hàu fish sauce and how is it made?

Hàu fish sauce is a traditional condiment made from hàu shellfish. The guts are harvested, mixed with salt, chili powder, and rice wine, and left to ferment for 20-25 days, resulting in a red, vibrant liquid used to enhance various dishes.