The name “Phu Quoc” is no longer bizarre in the list of the hottest islands around the world. A naturally gifted island with iconic coastlines and plenty of aquatic sports. Yet this far south land of Vietnam is also home to splendid culinary specials. From local kitchen to a 5-star course, here is top 10 culinary specials you must try.

Ham Ninh crab

Steamed crabs

Available all year round, crabs are renowned for being low in fat but high in nutrition. Different sizes come with different price. Best crabs are usually caught and gathered at Ham Ninh fishing village. Do choose female crabs for more tomalley, and male for high-quality chunks of crab meat.

Raw herring salad

The dish itself does not require high-skilled preparation and cooking. However it is a complex dish with details. The herrings need to be fresh, without a doubt, with rice crust which has been dipped into coconut milk. Let’s not forget the garnish, a variety of vegetables and herbs, to increase the flavor of the fish.

A complete course of herring salad. Photo: cungphuot.info

Pro tip: To fully enjoy this dish, first put vegetables into the thin rice paper, coconut shreds. Take a piece of  slightly silver herring, then roll’em. Dip the roll in Ham Ninh iconic fish sauce. Feel how the flavors rise and deepen in your mouth.

Photo: Moon

Oyster en brochette

Bien Mai skewered and grilled with a touch of chilli and salt.

The best way to taste Phu Quoc sea (unfortunately not by getting a mouthful of sea water) is to enjoy oyster en brochette named Bien Mai. Bien Mai is a big, triangular shellfish. Despite the hard looking outer layers, the soft part between the shells is white, sweet and becomes tender when cooked.

Grilled squids

The squids live mostly in the middle region of Vietnam, yet the largest egg-fulled squids live in the Phu Quoc waters. They are as long as the palm and thicker than an adult finger. Flocks of squids gather in the most abundance is between February and May.

Phu Quoc squid

The squids are cleaned carefully, then leave them in a mixture of chilli, salt and oil. After 15 minutes, put each well-seasoned squid on a red flaming grill. Make sure both sides have turned yellow, tough meat and the squids are ready for dining.

Grilled Mu Ni lobsters

Another hearty dish on grill is Mu Ni lobsters. Unlike their cousins’ big pair of claws, these ten-legged slipper lobsters have two extended and flattened plates, the lobster’s most conspicuous feature.

A Mu Ni lobster weighs no less than 1.2 kg

The dish can vary in preparation and cooking. Phu Quoc islanders grill them to keep the lobster sweet, slightly gooey and highest in nutrition.

Oc gai

Seafood lovers should ever leave this dish out of your bucket list. They are much adored for abundance in meat and a sweet greasy taste.

Oc gai or ramose murex snail in Phu Quoc island

Venders cannot leave out a single method to cook oc gai. In addition to methods such as stir frying with garlic or steaming with ginger, it’s preferable to grill and hard boil these snails. It’s time saving, convenient and high in food safety.

Mouthwatering Oc gai in Phu Quoc with fresh scallion, garlic and melted butter.

Sea urchin

People around the world seem to love urchins, and for good reason. Urchins live in many coasts along Vietnam. Its familiar look, a prickly pom-poom, has appeared and dominated various seafood menu. And Phu Quoc is no exception.

Sea urchins are covered in spines that help protect them.

On preparing the dish, the trickiest part must be trimming off the spines covering the urchin. Working mouth-side-up, cut out the top of the shell and pierce the bottom, allowing the fluids to drain out. Next quickly rinse the urchin with fresh water and scoop out the most desirable bits.

Urchins on red flaming grill

Phu Quoc islanders love the urchin not only because of the  taste but also the nutrition it provides. The roe inside the urchin is stirred with garlic and butter, then added to a bowl of hot porridge. The dish is especially made for fishermen returning from long-day fishing journey.

Another more common alternative to cook urchins is, of course, grilling. On the burning grill put urchins on top for just a few minutes. Scoop out the rich, salty, orange gonads and dip them with lemon pepper sauce.

Tram mushroom

To some people rainy season in Phu Quoc does not seem so bad. In fact the rain brings with them a locally featured food – Tram mushroom.

Tram mushrooms in order to reach our dining table have to make a long way: handpicked from the wild dense forest, peeled off the months old dirt and carefully washed in cold water. They have a distinctive bitter taste. Rather than eating them raw, many local dwellers would prefer stir fry Tram mushrooms with garlic, or cook them with steamy vegetable soup.

Tram mushrooms are also sun dried, stored into large packs and delivered to various restaurants

Grilled “Ca bo da”

Don’t get fooled by the fish’s not-so-good look outside. The fish meat is shockingly delicious. Ca bo da is fast becoming popular in Phu Quoc street food and restaurants. Despite the rough skin, the fish after grilling is extremely meaty and moist.

Ca bo da is one of the most sought-after fish on Phu Quoc islands

The flavor is doubled if you dip the meat with pepper and lime juice, making similar taste and similar texture to chicken.