Top 11 Unique and Rare Specialties of Phu Quoc

The Biên Mai is a large type of sea shell with a triangular shape. Despite its large size, the meat inside is soft and not very tasty. Therefore, only the 'coi' part (which includes two layers of meat connected to the shell) is used in cooking. The coi is often prepared in dishes like stir-fried with shiitake mushrooms, grilled with onion oil, grilled with satay, or made into porridge. The most popular preparation is Grilled Scallops with Satay.

The sweet taste of the coi blends perfectly with a hint of saltiness and a slight spicy kick from the chili, creating a delicious and irresistible flavor. The best way to enjoy this dish is paired with local Mỏ Quạ or Sim wine, both made on the island. Alternatively, enjoy the grilled scallops with cold beer by the beach. Many people believe that eating grilled coi without the sea view is a bit lacking in charm. With all these irresistible qualities, this unique specialty of Phu Quoc is sure to leave you thoroughly impressed.

Recommended Locations:

• Nghêu Sò Ốc Hến Restaurant, 30/4 Street, Duong Dong.
• Ra Khơi Restaurant, 131 30/4 Street, Duong Dong.
• Ốc 343, 343 30/4 Street, KP 1, Duong Dong.
• Nhớ Seafood Restaurant, Dinh Cậu Night Market, Võ Thị Sáu Street.
• Biển Xanh Restaurant, Hàm Ninh Bridge, Hàm Ninh.

True to its name, this Phu Quoc specialty has a unique appearance with sharp spines protruding from its shell. Despite its spiny exterior, the meat of the Phu Quoc sea urchin is rich, sweet, and aromatic, leaving a lasting impression on anyone who tries it. These sea creatures are mainly found in the southwestern waters of Phu Quoc. Locals consider sea urchins a gift from the sea, and fishermen often keep them for personal consumption rather than selling them. Due to their rarity, Phu Quoc sea urchins are not commonly found in seafood markets.

Phu Quoc sea urchins are easy to prepare and require minimal processing. Once harvested, they can be cleaned and cooked right away. Fishermen typically prefer grilling or boiling them, as these methods are both simple and delicious, ensuring food safety and great taste. After a tiring day at sea, nothing beats a plate of freshly boiled sea urchins paired with a few cold beers and good company.

Recommended Locations:

• Nghêu Sò Ốc Hến Restaurant, 30/4 Street, Duong Dong.
• Ra Khơi Restaurant, 131 30/4 Street, Duong Dong.
• Ốc 343, 343 30/4 Street, KP 1, Duong Dong.
• Nhớ Seafood Restaurant, Dinh Cậu Night Market, Võ Thị Sáu Street.
• Biển Xanh Restaurant, Hàm Ninh Bridge, Hàm Ninh.

Phu Quoc Sea Urchin, also known as the “spiny sea hedgehog” or “sea urchin”, has a small round shape with spines protruding from its shell, much like a hedgehog. This sea creature is highly valued for its rich, creamy flavor, which is unlike most other seafood. Sea urchins are abundant in Phu Quoc, and you can find them all over the island. Locals often claim that sea urchin is a nutritious dish specifically for men, making it a unique and special treat here.

The sea urchin can be prepared in various ways. One popular dish is sea urchin porridge, a highly nutritious meal known for its restorative properties after a long day of travel. However, making this dish requires careful preparation. Grilled sea urchin is perhaps the most common way to enjoy it in Phu Quoc, offering a simple yet delicious option. For a quicker and easier dish, the “sea urchin with lime” is a perfect choice for those who prefer something fast and tasty.

Recommended Locations:

• Nghêu Sò Ốc Hến Restaurant, 30/4 Street, Duong Dong.
• Ra Khơi Restaurant, 131 30/4 Street, Duong Dong.
• Ốc 343, 343 30/4 Street, KP 1, Duong Dong.
• Nhớ Seafood Restaurant, Dinh Cậu Night Market, Võ Thị Sáu Street.
• Biển Xanh Restaurant, Hàm Ninh Bridge, Hàm Ninh.

Bún Kèn is a unique dish with a special name and preparation method. Unlike the usual fish noodle soups, Bún Kèn (or Bún Khèn) uses the Khmer term 'kèn' to describe dishes with coconut milk. Traditionally, the soup base is made with snakehead fish, but in Phu Quoc, due to the abundance of local seafood, people use the rare Ngân fish or Nhoong fish, making it even more distinct. This gives Phu Quoc's Bún Kèn a flavor that's hard to find elsewhere, making it unforgettable for anyone who tries it.

The fish is finely shredded into a texture similar to dried fish floss, then stir-fried with lemongrass, chili, and garlic until crispy and fragrant. The broth is made from coconut milk and curry powder, giving it a creamy, aromatic taste. To enjoy it, you mix everything together and add a little fish sauce, lime, and chili vinegar to enhance the flavors. The freshness of the fish combined with the rich, flavorful broth and vegetables creates a dish that’s both delicious and surprising without being overwhelming.

Recommended Locations:

• Nghêu Sò Ốc Hến Restaurant, 30/4 Street, Duong Dong.
• Ra Khơi Restaurant, 131 30/4 Street, Duong Dong.
• Ốc 343, 343 30/4 Street, KP 1, Duong Dong.
• Nhớ Seafood Restaurant, Dinh Cậu Night Market, Võ Thị Sáu Street.
• Biển Xanh Restaurant, Hàm Ninh Bridge, Hàm Ninh.
• Bún Kèn Út Lượm Restaurant, 30/4 Street, Duong Dong (famous for their Bún Kèn).

Tràm mushrooms are a rare and unique specialty of Phu Quoc. These mushrooms can be paired with various dishes such as chicken soup with tràm mushrooms, seafood tràm mushroom hotpot, or stir-fried mushrooms with shrimp, squid, or shellfish. However, the most enticing dish is the seafood tràm mushroom soup, which combines tràm mushrooms with dried shrimp, minced meat, and eggs, resulting in a sweet, nourishing, and flavorful broth.

Tràm mushrooms grow naturally on decomposing tràm tree leaves or the trunks of dead tràm trees in the forest. They are small, purple, and have a very short growing season—only about a month—making them rare and not easily found in the market. During the rainy season in Phu Quoc, locals venture into the tràm forest to harvest these mushrooms. There are two types of tràm mushrooms: one with small caps that grows on dead tràm tree leaves, known for its sweet, fragrant taste, and another with large umbrella-like caps, which grows on yellow-flowered tràm trees and is of lesser quality. The tràm mushroom is also renowned for its medicinal properties, often used to treat headaches, body aches, and colds, making it a local remedy passed down through generations.

Recommended Locations:

• Ngân Hà Seafood – 72 Trần Hưng Đạo Street, Khu 1, Phu Quoc, Kiên Giang
• Biên Hải Quán – Coastal Seafood – Tổ 1, Gành Dầu Village, Gành Dầu Commune

When talking about the most irresistible dishes to try on a Phu Quoc tour, one must mention the famous mackerel fish cake soup. Loved by visitors for its rich and well-rounded flavors, a hot bowl of Phu Quoc mackerel fish cake soup is a perfect choice for any meal of the day. Phu Quoc is known for having some of the best mackerel in Vietnam, which is why it's no surprise that this flavorful fish cake soup has earned its place as a must-try dish among tourists.

Fish cake soup is a beloved local dish found in many regions, but what makes the Phu Quoc version stand out is the use of fresh, firm, and sweet mackerel slices, paired with crispy golden fried fish cakes. This combination creates a unique and distinct flavor profile that is both delicious and satisfying. Phu Quoc’s mackerel fish cake soup is often served with a bowl of the region's famous fish sauce and a few fresh chili slices for an extra kick. If you're visiting Phu Quoc, missing out on this dish would truly be a regret.

Recommended Locations:

• Phụng Restaurant: Phu Quoc Town, near Dinh Cậu, Duong Dong
• Quốc Anh Fish Cake Soup: 55 30 Tháng 4 Street, Duong Dong, Phu Quoc
• Thu Hạnh Fish Cake Soup: Bạch Đằng Street, Phu Quoc, Kiên Giang

When talking about the unique delicacies of Phu Yen, the famous tuna eyes come to mind, but in Phu Quoc, one cannot forget the royal blue crab. What makes it even more special is the dish known as Phu Quoc’s crab blood soup. For those visiting Phu Quoc for the first time, the name “Crab Blood Soup” might sound strange, but for the locals, it's a beloved delicacy.

According to the fishermen, during long-distance fishing trips when the boat couldn't stop at Hòn Khoai island to replenish freshwater supplies, the crew would often break off the claws of the crabs and drink the liquid inside. This fluid, which is less salty and slightly sweet compared to seawater, is not fishy and much easier to drink. From this, the famous crab blood soup was created using the fluid found inside the crabs. Not all crabs can be used for this dish; only those from the sea, particularly the ones with lots of roe, are ideal for making this sweet and nourishing soup.

The crabs used for this dish must weigh between 700g to 1kg. When boiling the crabs, a bit of strong rice wine is added to enhance the flavor and eliminate any fishiness. The crucial step comes next: extracting the crab blood. The crabs are washed thoroughly, and their legs are tightly bound together before cutting with sharp scissors. The white crab blood flows from the legs onto the plate, initially in small squirts and gradually trickling until fully drained. After one side is done, the process is repeated for the other side.

If the crab has roe, the roe is carefully removed from the crab’s shell and placed on a separate plate. The crab blood, which often contains some liquid, must be carefully skimmed off with a spoon to remove any excess moisture before sprinkling it with finely chopped cilantro and roasted crushed peanuts. The final crab blood dish has a jelly-like texture, resembling a smooth jelly. Crab Blood Soup is a unique dish with a blend of soft crab meat mixed with the rich crab blood and the sweet flavor of the roe. The combination of savory and sweet flavors will remind you of the times you’ve enjoyed boiled crab on the beach, with seawater still lingering on your hands and mouth. This dish is typically served with rice paper, just like other types of blood soups, but with an added touch of rau dấp cá and sour fruits like starfruit and green bananas, which make it even more delicious and refreshing.

Recommended Locations:

• Ra Khơi Restaurant: 131 30/4 Street, Duong Dong Town, Phu Quoc, Kiên Giang

Bánh tét is a dish found throughout Vietnam, but the flavor of Phu Quoc’s mật cật sticky rice cake is truly unforgettable, even for the pickiest eaters.

Phu Quoc’s mật cật sticky rice cake is a local specialty. What sets it apart is the unique wrapping made from mật cật palm leaves, which grow in the Hàm Ninh mountain range. The locals use these leaves to weave traditional conical hats. The distinctiveness of this sticky rice cake comes from its triangular shape, unlike the usual cylindrical shape seen in other regions. The main ingredients in this cake include glutinous rice, mung beans, and pork. The rice and beans are soaked in extracts from young tamarind leaves and pandan leaves, giving the cake a fragrant aroma and rich flavor, unlike the coconut water-based cakes found in southern Vietnam. This unique preparation allows the cake to have a deliciously rich and savory taste, making the green-colored slices both aromatic and creamy, a flavor that visitors will find hard to forget after just one bite.

If you ever visit Phu Quoc, don’t miss out on trying this humble yet charming dish that has captured the hearts of so many visitors.

Recommended Locations:

• Dương Đông Market: 21 Trần Phú Street, Dương Đông Town, Phu Quoc, Kiên Giang

Hàm Ninh, located on the eastern side of Phu Quoc Island, is a coastal fishing village about 20 km from the center of the island. Hàm Ninh crabs have long been one of Phu Quoc’s most famous delicacies. This flavorful gift from the sea is a must-try for any visitor to Phu Quoc. The crabs here are known for their firm, naturally sweet meat. They can be prepared in various delicious dishes like crab porridge, beer-steamed crab, or crab hotpot, but the most popular way to enjoy them is simply steamed and dipped in salt and pepper with lime. This simple dish truly preserves the fresh, natural sweetness of the crab meat.

For this reason, boiled crabs are a favorite among tourists. Once boiled, the crabs turn a vibrant orange color, and their meat is firm and succulent. Pair it with salt, pepper, and lime for the perfect flavor! If you prefer the roe, go for female crabs, but if you're after more meat, male crabs are your best bet.

Recommended Places:

• Nghêu Sò Ốc Hến Restaurant, 30/4 Street, Dương Đông.
• Ra Khơi Restaurant, 131 30/4 Street, Dương Đông.
• Ốc 343, 30/4 Street, KP 1, Dương Đông.
• Nhớ Seafood Restaurant, located in Dinh Cậu Night Market, Võ Thị Sáu.
• Biển Xanh Restaurant, Hàm Ninh Bridge, Hàm Ninh.

Sea cucumbers are locally known as 'Đồn Đột' or 'Đột Ngậu'. This is a rare and delicious specialty of Phu Quoc that you cannot miss when visiting the island. Sea cucumbers in Phu Quoc are quite scarce, which makes them expensive, ranging from 1,500,000 to 3,000,000 VND per kg. There are various ways to prepare sea cucumbers, such as stewing with papaya, stir-frying with bok choy, or braising with quail, but the most popular dish here is sea cucumber porridge.

Additionally, sea cucumbers are rich in chondroitin sulfate, a compound renowned for its effectiveness in reducing joint pain and inflammation. They also contain many vitamins like B1, B2, B12, and C, along with high levels of hormones like testosterone and progesterone, which are known for their cancer-preventing properties. Sea cucumbers offer many other incredible health benefits as well.

Recommended Places:

• Nghêu Sò Ốc Hến Restaurant, 30/4 Street, Dương Đông.
• Ra Khơi Restaurant, 131 30/4 Street, Dương Đông.
• Ốc 343, 30/4 Street, KP 1, Dương Đông.
• Nhớ Seafood Restaurant, located in Dinh Cậu Night Market, Võ Thị Sáu.
• Biển Xanh Restaurant, Hàm Ninh Bridge, Hàm Ninh.

Herring Salad – a well-known specialty of Phu Quoc, this simple dish is not only a favorite among local fishermen but also a must-try for tourists from all over. While its preparation is straightforward, the process involves several meticulous steps.

After being freshly caught, the best herring are carefully selected, thinly sliced, and soaked in fresh lime juice. The tangy fish fillets are served with rice paper, onions, herbs, lettuce, chili, and peanuts, all accompanied by the famous Phu Quoc fish sauce. For connoisseurs, the dish is often paired with a glass of forest plum wine. A plate of Herring Salad is priced between 60,000 and 150,000 VND.

Recommended Places:

• Nghêu Sò Ốc Hến Restaurant, 30/4 Street, Dương Đông.
• Ra Khơi Restaurant, 131 30/4 Street, Dương Đông.
• Ốc 343, 30/4 Street, KP 1, Dương Đông.
• Nhớ Seafood Restaurant, located in Dinh Cậu Night Market, Võ Thị Sáu.
• Biển Xanh Restaurant, Hàm Ninh Bridge, Hàm Ninh.