It is common sense to believe travelers have always been finding a destination’s first impressions through its cuisine. Similarly for first time visitors to Phu Quoc, they will probably be offered with a Signature dish “Tiet canh cua”. The first rate traditional food much loved by the locals.

Origin of the Similarly dish

For Phu Quoc island locates in the South of Vietnam, nautical services are major activities of local islanders. In addition, thanks to the incredible weather and abundence of seafood, fishing has become whole life career for many people here.

The dish dated back decades ago. When fishers ran out of fresh water during their long-day fishing journey, they had to break crabs’ legs and drink the fluids streaming out to survive from thirst.

A closer look

The name “Tiet canh cua” originates from the main ingredient of the dish, freshly drawn crab fluids. Based on local recipe, the more freshly the crabs are caught, the more nutritious and flavorful the dish retains. First, big sea crabs are washed carefully, then tied up tightly to restrain them from moving.

Then the cook cuts these crabs while they’re still alive to get the fresh white fluids streaming into a bowl. To prevent coagulation, the cook adds 3-4 spoons of fish sauce and later, a quart of wine.

The side dish usually includes a soft boiled, well seasoned crab and a dish full of herbs to offset the strong smell of seafood.

An utterly mouthwatering display of “Tiet canh cua” – Phu Quoc island

Since the cook has to prepare the full course with dedication and complex of skills, the dish is fairly costly but definitely lives up to its name . The main dish has a unique savory taste. The crab meat tastes even sweeter and more succulent than it looks.