Buzz
Phu Quoc boasts numerous dining spots for you. Exploring places that are both delicious and cater to your taste buds is definitely exciting.
Ham Ninh Razor Clams
Ham Ninh Razor Clams are priced from 100k-150k/kg depending on size. While larger clams may seem appealing, they often lack flavor. Smaller ones may not have enough meat. A good razor clam weighs around 6-7 per kilogram. For those who prefer firm texture, opt for male clams. To truly experience the essence of Phu Quoc, one must indulge in boiled razor clams. They are a local delicacy available year-round. Freshly caught clams are boiled to perfection, boasting vibrant red color and firm texture. Enjoy them with a sprinkle of salt, pepper, and lime for an exquisite taste. The best place to savor razor clams is at Ham Ninh Fishing Village. Alternatively, you can purchase them and have your hotel prepare them for you.
Specialty of Phu Quoc Island not to be missed when visiting this island. Source: dulich.
Pickled herring salad
That folk song somewhat portrays the allure of the dish made from herring. Though not intricate in preparation, pickled herring demands meticulous steps: selecting fresh, shiny herrings; the rice paper crust must be made from pure rice flour and dipped in diluted coconut milk until soft; the raw vegetables must consist of a combination of wild and cultivated greens such as pineapple shoots, basil, lettuce, spicy mint, and fish mint. Wrap the greens in rice paper, add some shredded coconut, place a piece of fresh red herring dipped in Phu Quoc fish sauce, slowly put it in your mouth - the soft, crispy, succulent taste of the fish, the richness of coconut and roasted peanuts mingling with the spicy, bitter taste of wild greens gradually melting in your mouth will make anyone experiencing it for the first time feel strange, find it delicious the second time, and then become addicted to this dish.
Specialty of Phu Quoc Island not to be missed when visiting this island. Source: phuot8.
Jumping snails
There are many types of jumping snails, among which the most common are white jumping snails and red jumping snails. The reason for distinguishing them is due to the color of the snail shells. White jumping snails have thick shells, fragrant and fattier meat compared to red jumping snails. Perhaps because of the better quality and more fragrant meat, the price of white jumping snails is also higher. 1kg of red jumping snails costs about 110k – 120k/kg (30 – 35 snails/kg), while 1 kg of white jumping snails of the same type is 180k/kg. The best way to enjoy jumping snails is boiled with lemongrass, but occasionally I also like to prepare dishes such as grilled jumping snails, jumping snails with chili sauce... Grilled jumping snails and boiled jumping snails with lemongrass are more suitable for social gatherings, while if you want to make a savory dish for meals, jumping snails with chili sauce is the most suitable.
Specialty of Phu Quoc Island not to be missed when visiting this island. Source: kenh14.
Grilled mai fish with chili sauce
Mai trumpet snail is the two layers of flesh connecting the two pieces of mai trumpet clam. You can see how big this clam is if you imagine it with the common blood clam, which only has small pieces of flesh like small bamboo sticks, while the mai trumpet snail is as big as a coin with a thick layer of flesh up to half a palm. Despite its large size, the meat of these clams is very soft and not tasty. All the essence of this creature is concentrated in its two trumpets. There are many ways to cook mai trumpet snail: stir-fried with straw mushrooms, straw mushrooms, onions and green mustard. Chefs also add a little soy sauce to the cooking water to create a deep brown color of the sediment. The deep sweetness of the strange seafood combines with the gentle sweetness of the mushrooms, the strong sweetness of the onions mixed with a little spicy of the green mustard makes people eat without knowing fullness.
Specialty of Phu Quoc Island not to be missed when visiting this island. Source: baomoi.
Grilled egg squid
Egg squid are larger than the thumb of an adult, nearly as long as a finger, and are found in the central coastal areas, but are most concentrated in the waters of Phu Quoc. The period from February to May lunar calendar is the peak season for egg squid. Cooking this dish is not difficult, the first condition is that you have to choose fresh egg squid, when eaten, it has the sweet taste of meat and the richness of eggs. Clean the egg squid, marinate with chili salt, cooking oil for about 15 minutes for even seasoning. Then place the marinated squid on the grill and grill over charcoal fire. Grill evenly on both sides, when the squid body is firm, tight, golden in color and fragrant, it is cooked. Eat hot with fish sauce or lemon salt, accompanied by a little cucumber and coriander.
Source: Cungphuot
Posted by: Nguyen Tran Tien
Keywords: Unmissable specialties of Phu Quoc Island when visiting this paradise
