The Unique Quang Ninh Ngán – Extraordinary Sea Delicacy

Ngán is a two-piece mollusk thriving in brackish and saltwater. Although found in various places, the Quang Ninh ngán is regarded as the most delectable by food enthusiasts.

The Unique Quang Ninh Ngán – Extraordinary Sea Delicacy

Ngán is typically smaller than clams, with a rough white shell, residing deep in the mud. When submerged, ngán extends its large siphon for breathing and feeding. During disturbed water surfaces, ngán swiftly burrows into the mud for camouflage.

During the Quang Ninh Ngán season, fishermen often wade deep into the mud to harvest these delicacies, demanding great perseverance. Many claim that nowhere else can ngán taste as delicious as those found in the Bạch Đằng River area, bordering Quang Ninh province and Hai Phong city.

In Quang Ninh, locals prepare ngán in various ways, including grilling, steaming, porridge, ngán salad, stir-fried ngán noodles, sautéed ngán vermicelli, ngán herb soup, and even ngán-infused liquor.

Rich in nutrients, egret meat contains essential proteins, carbohydrates, lipids, numerous vitamins, and essential minerals. Moreover, egret meat contains compounds that release reproductive hormones when absorbed by the body.

Despite its name, egret meat is never tiring when consumed. The appetizer in meals is often egret blood wine, where live egrets have their feathers removed, and their blood flows into the wine, creating a red, blood-like hue. Egret blood wine is not only intoxicating but also a nourishing drink for men.

If consuming raw egret meat is unappealing, people opt for heated wine and call it sake egret wine, eliminating the raw egret odor. Egret can be grilled or steamed, with steamed egret often tightly tied with string to prevent moisture loss within the egret.

Food enthusiasts prefer steamed egret for its perfect tenderness, as over-steaming can compromise its taste. Steamed or grilled egret tends to have a salty flavor, balanced by a sweet aftertaste. Dipping it in a sauce made of chili paste, powdered pepper, lime juice, and accompanied by fresh herbs makes the dining experience unforgettable.

Egret porridge is also cherished for its sweetness blending into the thick porridge. To cook egret porridge, the first step involves splitting the skin in half and extracting the innards. Dice the innards, stir-fry until cooked with fish sauce, pepper, fried shallots, and then add directly to the boiling porridge. Season to taste, sprinkle with spring onions, cilantro, chopped lemongrass, and pepper.

The Quang Ninh egret can also be used for making egret salad, a simple yet incredibly delicious dish. With just a banana blossom and around 10 egrets, you can create a lingering egret salad that will leave diners wanting more.

Egrets are often abundant in the summer and fall, while the cold winter forces them deep into the mud, making harvesting more challenging. In the past, egrets were more plentiful, and their prices were lower than blood clams. However, egrets have now become a rare and expensive delicacy.

Currently, there is no widespread egret farming, and Quang Ninh egrets from the mouth of the Bach Dang River have become scarce. Travelers visiting Ha Long market may easily come across large, beautifully colored egrets, but they are often imported from the South, having a milder taste compared to the native egrets.

According to Mytour

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Reference: Mytour Travel Guide