Top 10 Most Delicious Seafood Dishes in Vietnam

Crab is a large species found in river mouths across the Indian and Pacific Oceans (particularly the coastal regions of Asia) as well as the Mediterranean's Middle Eastern shores. This crab species is widely distributed across East Africa, Southeast Asia, Japan, Australia, and New Zealand. Male crabs have light blue shells with white spots and long claws, while females have darker brown/greenish shells and rounder carapaces. Their shells can reach up to 20 cm in width.

Crab holds significant commercial value in the Indian and Pacific Ocean regions, traded in both hard-shelled and 'soft-shell' forms, both considered delicacies in Asia. This crab is highly prized for its sweet meat, comparable to Atlantic blue crab. In Vietnam, the most famous variety is Phan Rang Crab.

Crab is a seafood known for its high protein content, sweet taste, and low fat. This dish has become a beloved seafood favorite, enjoyed in various delectable preparations such as boiling, grilling, making porridge, hot pot, or beer steaming.

Bluefin Tuna, also known as the humpback tuna, is a large fish species belonging to the mackerel family, primarily from the Thunnus genus, found in warm ocean waters about 185 km offshore. In Vietnam, the term 'bluefin tuna' refers to both the bigeye tuna and the yellowfin tuna varieties. This seafood is highly prized for its delectable taste, with the eyes being a particularly nutritious delicacy, and it is used to create numerous gourmet dishes while also being a valuable export product.

Bluefin tuna dishes are synonymous with luxury. Fresh tuna can be transformed into a wide array of delicacies such as tuna salad, tuna with creamy lemon sauce, tuna grilled with coconut leaves, tuna braised with pineapple, tuna with orange sauce, seared tuna, and even tuna cooked with lotus seeds. Additionally, the tuna's eyes are prepared in various ways and are a favorite among many.

Abalone is a renowned delicacy in coastal nations such as Japan and Korea, and is also highly favored in Vietnam. Not only is it prized for its exquisite taste, but it is also packed with nutrients and is believed to have healing properties. Abalone is considered to nourish the body, improve vitality, reduce heat, enhance eye health, and aid in treating coughs and indigestion.

Bạch Long Vỹ Abalone (mainly the Haliotis diversicolor species) is a rare and unique genetic resource, listed in Vietnam’s Red Book. It is found off the coast of Bạch Long Vỹ Island in Hải Phòng. This rare species is a key local product, contributing to the high economic value of the island. Known for its superior quality, Bạch Long Vỹ abalone is one of Vietnam’s most prized seafood delicacies, comparable to famous abalones found in countries like New Zealand, Mexico, and Australia. The Bạch Long Vỹ Abalone brand has been officially registered with the Intellectual Property Office of Vietnam.

Blood Cockles are bivalve mollusks found in the intertidal zones of coastal areas and tidal flats, typically at depths of 1-2 meters below the water surface. They are widely distributed throughout the Indo-Pacific region, from East Africa to Australia and Japan. In Vietnam, they are commonly referred to as 'egg clams' or 'round clams.' Mature blood cockles measure about 5-6 cm in length and 4-5 cm in width. The Bình Đại region in Bến Tre Province is where blood cockles are most abundant in Vietnam. These clams are known for their high nutritional value, offering numerous health benefits, including boosting blood circulation, and are used in various dishes such as boiled clams, steamed clams, stir-fried clams with beef, and clam porridge. These dishes are also believed to have medicinal properties, helping with high blood pressure, physical exhaustion, and tuberculosis.

Blood Cockles have long been recognized as a highly nutritious food, containing moisture, protein, lipids, minerals, and B vitamins. They are low in fat and rich in protein, making them popular among many. The shell of the blood cockle contains essential minerals such as calcium, carbon, magnesium, sodium, phosphorus, potassium, iron, copper, nickel, zinc, boron, and silicon. Calcium carbonate (CaC) makes up over 98.7% of the shell's mineral content, with other minerals like magnesium, sodium, phosphorus, potassium, and trace elements accounting for approximately 1.3%.

In Vietnam, two-shell clams can be found along the coasts from North to South, with the clams from Bình Thuận being considered the highest quality and most consistent. A seafood supplier in Phan Thiết specializes in providing breeding two-shell clams for hatcheries across the country and fresh clams for seafood restaurants.

Two-shell clams are large clams with creamy white meat, tender yet firm shells, and a sweet, rich flavor. They are highly nutritious, containing a significant amount of vitamin B12, which is beneficial for memory, and vitamin C, which aids in quick recovery. The protein content in these clams is very high, making them an excellent food for growing children and those recovering from illness or looking to boost their immune system.

Cửa Lò Jumping Squid, also known as ‘flash squid’, refers to the squid that fishermen catch right out of the water while still fresh and vibrant, which are then immediately cooked and served. This unique delicacy hails from Nghệ An. Although it's commonly referred to as ‘jumping squid’, the true name comes from the fact that these squid are alive when caught, with their translucent bodies and skin constantly flashing with bioluminescent spots. Both names highlight the freshness and deliciousness of the squid.

Apart from the popular grilled squid, you should also try steamed squid. Freshly caught squid is cleaned, then seasoned with crushed lemongrass and steamed until tender. The aroma of the lemongrass and squid is intoxicating once it’s opened. For steamed squid, you can wrap it in aromatic betel leaves and dip it in soy sauce with wasabi. The sweet, flavorful squid combined with the fiery wasabi will leave a lasting impression on your tastebuds.

Sandworms are a unique delicacy that is both familiar and exotic to many Vietnamese people. They are well-known in the coastal areas of Quảng Ninh, but may be unfamiliar to those from other regions. Quảng Ninh Sandworms resemble earthworms but are much larger, usually brownish-red with small stripes along their bodies. The worm's internal cavity is filled with sand. These worms are commonly found in the shallow beaches and sandy crevices of Vân Đồn, where they thrive in the soft, sandy environment.

After being cleaned and processed, fresh sandworms are dried. Although dried sandworms lose their crunchy texture, they still maintain a rich, intense flavor that makes them ideal for dishes like pho broth, sandworm porridge, or stir-fried sandworms with cabbage. They are packed with nutrients, helping to boost health, aid recovery for the sick, and improve strength for the elderly and children. However, due to their high nutritional value and cost, there is a risk of purchasing substandard or counterfeit products. To ensure quality, customers should buy from reputable stores.

Sea snails thrive in environments with a salinity of 27-35‰, water temperatures between 21-29°C, dissolved oxygen levels above 4.5 mg/liter, and a pH range of 7.5-8.5. Their diet mainly consists of decaying animal matter and organic detritus. When they encounter food, they often gather in groups around the bait, which is why fishermen typically use traps baited with food to catch them.

Sea snails are soft-bodied mollusks with a single shell, known for their delicious, flavorful meat. For a long time, these snails have been considered a top-tier delicacy from the sea. Even when fresh, they emit a natural, enticing aroma, just as their name suggests. Nha Trang natural sea snails are especially popular for their aromatic scent and delicious taste. These snails are rich in protein and B vitamins, which are beneficial for the nervous system. The meat is tender, slightly chewy, and sweet, offering a truly satisfying dining experience.

Bình Ba Lobster is known for its rich, buttery flavor and sweetness, which intensifies when paired with local green chili salt. This special chili salt is not imported but is made by the local people using a unique recipe that combines sweetness, spiciness, and a subtle pungency from the chili, without being overwhelming. The green chili salt from Bình Ba stands out compared to other similar versions found in cities.

In addition to grilled lobster, you can enjoy this delicacy in other ways, such as steamed or in a hot pot. The steamed lobster retains its natural sweetness and has a more pronounced oceanic flavor. Meanwhile, the lobster hot pot, served with various herbs, makes for an even more flavorful and lasting dining experience. Locals on Bình Ba Island also prepare many other dishes, including lobster blood pudding, satay lobster, cheese-baked lobster, garlic butter lobster, lobster porridge, and lobster soup. Bình Ba Lobster is a must-try when visiting Khánh Hòa. The lobster here has such a delightful taste that no matter how it's cooked, it always remains delicious. However, the most beloved dish is probably the Bình Ba lobster porridge. Its balanced colors and the irresistible fragrance of the lobster meat will leave an unforgettable impression.

Năm Căn Crab comes in various types, including: Y Crab, Square Carapace Crab, Xo Crab, Roe Crab, and Green Crab. The Y Crab is a male with large claws and a Y-shaped carapace, and its meat is most delicious in the big, strong claws. Square Carapace Crabs are females beginning to form eggs, and they have a square-shaped carapace. These crabs have firmer and chewier meat than others. Xo Crabs are small or damaged crabs, sometimes missing claws, but their taste is still just as delightful. Roe Crabs are females with eggs, and their roe is rich and flavorful. Green Crabs, also known as soft-shelled crabs, are crabs shedding their old exoskeleton, and they are the most tender and rarest, offering the best taste.

For locals along Vietnam's southern coast, Năm Căn Crab is no stranger. These crabs have a hard shell, firm, aromatic, and sweet meat, and are highly prized for their superior quality compared to crabs from other regions. The Năm Căn Crab from Cà Mau is darker in color and has a tougher shell compared to the translucent, pale crabs from industrial farms. Despite its high quality, authentic Cà Mau crab is a rare delicacy, and once you've tasted it, you'll remember it forever.