If you have a chance to visit Phu Quoc, don’t forget to enjoy these specialties
If you have a chance to visit Phu Quoc, don’t forget to enjoy these specialties. Com to Phu Quoc in from April to Octorber is the best time to visit vietnam
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Green crab rice
The main ingredients of this dish are cooked rice, green crab flesh, sliced onion, garlic, egg, and spices. This dish has eye-catching colors including the deep yellow from fried rice and the brown red from crab flesh. It’s often served with chopped cucumbers, fresh vegetables, and tomato sauce. This dish is not only tasty but also high in protein. The distinct flavor of green crab rice is an indispensable part of Phu Quoc cuisine.
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Herring salad
Herring salad is a perfect combination of raw fish flesh with sliced onion, chili, and shredded coconut. The fish must be fresh and fleshy in order to make the flavor of this dish. The dipping sauce is also prepared carefully. It’s made from Phu Quoc fish sauce (the soul of Phu Quoc cuisine) mixing with chopped chili, garlic, toasted peanuts, sugar, and special guava vinegar.
To eat this food, you should pick up pieces of raw fish, vegetables, wrap them all with rice paper and then dip the roll in sauce. You might feel the sour sweet, spicy, fresh, and crispy taste of this food right on your mouth.
Mackerel noodle soup
Mackerel is a favorite fish of many people. They are not only delicious but also nutritious. The key to make the flavor of the noodle soup lies on mackerel pies. They are prepared, seasoned very carefully. Mackerel pie is tough, crispy, and light sweet. Moreover, the soup, which is made from stewing pork bones and minced meat, is also flavorful.
This dish is served with dipping sauce and fresh vegetable. Many eateries in Phu Quoc offer mackerel noodle soup but the most popular one is Phung restaurant in Duong Dong commune.
Sea urchin
Despite its ugly appearance, sea urchin is a tasty and healthy dish that no one can deny. After removing their thorns, the chef cuts sea urchin in half and then washes them carefully. You just need to take a spoon of raw urchin, mix it with lime juice and mustard (or salt and pepper) and then directly eat to fulfill the taste of all the ingredients.
Grilled sea urchin is an ideal option for eaters who can enjoy raw dishes. After being rinsed, sea urchins are drained then topped with grease, spring onion and grilled on hot charcoals until they are done. The richness of sea urchins mingled with fragrant aroma of roasted peanuts, grease and spring onion provide an incredibly feeling.
Coming to Phu Quoc, you can try grilled sea urchins and other delicious foods right at Dinh Cau night market.
Grilled Bien Mai scallop sinew
Bien Mai is a triangle scallop plugging deeply into the seabed. Bien Mai scallop consists of two flesh layers connected with its two pieces of shell. Compared with the blood cockle, which is so familiar and lives on mainland, Bien Mai scallop is much bigger. Its size is about 20cm length and 8cm width.
In spite of its size, the flesh of Bien Mai scallop is not as tasty as its sinew. All of its quintessence is at the sinew. There are a lot of cooking recipes for Bien Mai scallop sinew such as stir – fried with mushroom, onion or broccoli.
Grilled Bien Mai scallop sinew is the best dish that retains the distinct flavor of the scallop. After being seasoned with salt and chopped chili, the sinews are grilled above the charcoal until they are done. This dish is pretty chewy and flavorful.
At small restaurants along Ham Ninh, Ganh Dau and Sao beach, Bien Maii sinew is served with the price of 40,000 – 70,000 VND.
