Buzz
When you step foot on Nam Du, the archipelago situated in the southwest sea of our homeland, you'll be mesmerized by the breathtaking scenery it offers. Not only that, but the specialties here are not only abundant but also very affordable. Let's take a look at the 9 authentic specialties of Nam Du together with Mytour.
Discover 9 exclusive delicacies of Nam Du that are incomparable.
1. Sea Urchin (locally known as 'Nhum')
Sea urchin is prepared in various ways, but the most common is to cook it into a porridge. Nam Du sea urchin porridge has a unique flavor unlike any other seafood porridge, with a sweet, delicate taste similar to blood cockle but with a hint of the ocean's strong aroma combined with rich spices. Therefore, savoring a bowl of rustic sea urchin porridge in Nam Du coastal area will leave a lasting impression. Another popular way to enjoy sea urchin in Nam Du is to split the fresh sea urchin in half, grill it over charcoal until the meat becomes firm, add some fragrant fried scallion oil, and enjoy it with a sprinkle of salt and pepper.
2. Green Bone Fish
The greenbone grunt fish is perfect for grilling and rolling in rice paper or enjoying with steamed white rice. Selecting the freshest fish from the sea, cleaned thoroughly, then wrapped in banana leaves, tightly secured. Grilled over wood until the banana leaves wither and dry, the fish is cooked. When served, unwrap the banana leaves to reveal the tender, fragrant fish meat, pleasing palates across the country. The flesh is not only sweet but also firm, rolled in rice paper with forest vegetables like fern leaves, cassava leaves, galangal, water spinach, and sprouts, creating a unique taste of the Nam Du archipelago, rarely found elsewhere.
3. Blackfin seabream
The western sea of Kiên Giang is renowned for its blackfin seabream aquaculture. This fish has a long, slender body, black in color, resembling snakehead fish. The white flesh of the blackfin seabream is soft but not mushy, with a natural sweetness. It is often prepared in various delicious dishes such as frying, sour soup, or hotpot. The sour soup with blackfin seabream here is cooked with fresh or pickled tamarind, minced lemongrass, and finely chopped turmeric. To enhance the dish, fresh or pickled bamboo shoots are added. As for the hotpot, it is usually served with fresh vermicelli, various raw vegetables such as banana flowers, shredded water spinach, fresh bean sprouts, and a bowl of pure chili fish sauce.
4. Cone snail
Like many other coastal areas, boiled cone snail is the most common dish made with cone snail in Nam Du because it preserves the flavor and nutrients inside the snail. What's special here is that the freshest cone snails cost only around 160,000 – 180,000 VND per kilogram, much cheaper than elsewhere. If you don't want to buy cone snails at seafood markets, you can ask local fishermen to dive and catch them for you, which is much cheaper. Sometimes, the host even treats you to delicious garlic stir-fried rock oysters without extra charge.
5. Rock oyster
To indulge in stone oysters, one must wait for the tide to recede. Gather the dried sea salt deposits underfoot, ignite a flame, and heat the rocks. The oyster shells burst open to reveal their succulent flesh, ready to be savored with a sprinkle of salt, pepper, and a dash of lime. There's another exquisite variety of oysters, found amidst underwater crevices. Diving deep, one must pry open these mammoth milk oysters, resembling coconuts in size. With a sharp knife, reveal their tender, coconut-white flesh, dripping with creamy goodness. Seasoned with salt, pepper, and a squeeze of lime, each bite releases a tidal wave of flavor, truly divine. For those averse to raw indulgence, stone oysters can be stir-fried with garlic, a perfect blend of ocean breeze and culinary delight.
6. Egg Cuttlefish
Egg cuttlefish lends itself to various delectable dishes such as chili-fried, battered and fried, butter-fried, grilled with chili sauce, or in a rich satay sauce. Among these, steamed egg cuttlefish with ginger stands out for its sweetness, uncompromised by the cooking process. However, cleaning cuttlefish has always been a challenge; mishandling may result in an unpleasant fishy odor. Thus, the dish is even more cherished when the quality of aroma and flavor is perfected in Nam Du.
7. Conch
Conchs inhabit submerged rocky areas, making their capture no easy feat. Despite their size, the most delicious conchs weigh around 1 kg. At this weight, the flesh is tender, with a distinctive sweetness, tantalizing the taste buds. Cleaned conchs are often transformed into delectable dishes such as stir-fries, porridge, or consumed raw. Among the cooking methods, butter-fried conch is favored for its rich, spicy flavor, a true delicacy.
8. Scallop
Scallop is a common seafood in Nam Du or Phu Quoc, known for its tender and fragrant meat, suitable for various delicious and nutritious dishes. Scallop, true to its name, has a fan-shaped shell, which looks very beautiful. The best way to cook this dish is to grill it with scallion oil or cheese. The firm and sweet meat of scallop, along with the rich flavor of scallion oil and the aromatic and nutty taste of peanuts, stimulate the appetite of diners. This dish is served with sweet and sour fish sauce or salt and lemon pepper.
9. Dried Fish
Dried fish can be stored for years without spoiling. The drying method is quite simple but effective, often used by fishermen to preserve the catch if it is not consumed quickly. In Nam Du, various types of fish are made into dried fish through a special process, ensuring food safety and hygiene. All kinds of dried fish are made from fresh fish and are an interesting specialty for tourists. Dried fish from Nam Du is also a specialty that tourists can buy as gifts for their relatives and friends.
According to Nhu Y
***
Reference: Mytour Travel Handbook
DiscoverVietnam.comDecember 15, 2015
