Sea snails, blood cockles, crabs… are delicious seafood dishes that should be included in any trip to the coast.

Seafood in Vietnam’s coastal regions is quite similar, but depending on the conditions of each region, the seafood can be tastier than elsewhere. The cooking methods and creativity of the local people also contribute to making seafood irresistibly appealing to tourists visiting each region of Vietnam.

1. Natural Sea Snails from Nha Trang

Sea snails are one of the most popular types of seafood today due to their incredibly attractive natural aroma. They live in tropical seas, on sandy bottoms at depths of 5-20 meters.

The meat of sea snails is crispy and sweet, and is rich in protein and B vitamins, which are very good for the brain and nervous system. Anyone who has once tasted steamed sea snails with ginger, lemongrass, and sliced ​​chili peppers will never forget its distinctive fresh and sweet flavor.

2. Bình Ba Lobster (Khánh Hòa)

Grilled Lobster

Lobster from Binh Ba has a special flavor. The meat is so delicious that it tastes good no matter how it’s prepared. Among them, the porridge is a must-try. A fragrant, rich porridge with the red color of the lobster meat, the light yellow of the fried fat, and the green of the scallions and cilantro makes this a must-try specialty for tourists visiting Binh Ba.

3. Nam Can Crab, Ca Mau

The name Năm Căn crab might still be unfamiliar to most people in Hanoi, but for seafood connoisseurs, this is the region associated with the best crab in Vietnam. Năm Căn sea crabs have a hard shell, firm, fragrant meat, and a rich, sweet flavor, and are considered far superior to sea crabs from other regions that usually live in brackish water.

4. Crabs (Phan Rang)

Crabs are a delicious seafood item, ranking among the most valuable in Phan Rang, Ninh Thuan. Crab meat provides plenty of protein, has a sweet and delicate flavor, and is almost fat-free, making it a popular and beloved seafood dish. Crabs can be prepared in many delicious and attractive ways: boiled, grilled, steamed, in porridge, in hot pot, etc. But the best way is still steamed with beer, served with salt, pepper, lemon, and chili, or stir-fried with sweet and sour tamarind.

5. “Flashing Squid” from Cua Lo (Nghe An)

“Jumping squid,” a name so fresh that when put into a pot and cooked, the squid still “jumps.” Some call it “flashing squid” because when the squid is caught from the water and exposed to moonlight or lamplight, the reflective rays on its eyes and body flash and sparkle. These two names, while describing different states of the squid, both highlight its freshness and deliciousness. Eating this type of squid, diners will experience its sweet freshness; the meat is both crispy and chewy, giving a refreshing and satisfying feeling without being overwhelming.

6. Ocean Tuna (Phu Yen)

From fresh tuna meat, we can prepare dozens of dishes such as tuna salad, tuna with lemon cream sauce, grilled tuna wrapped in coconut leaves, tuna stewed with pineapple, tuna with orange sauce, pan-fried tuna, tuna cooked with lotus seeds… As for tuna eyes, there are dishes such as steamed tuna eyes, tuna eyes braised with pumpkin, tuna eyes braised with lotus seeds, tuna eyes steamed with eggs, tuna eyes braised with Chinese herbs, tuna eyes braised with five willows…

Enjoying ocean tuna dishes in the Tuy Hoa (Phu Yen) style is considered the most sophisticated. After cleaning the fish, cut it into pieces 4x5x0.5cm, then arrange the fish on a tray and refrigerate. When the tuna meat is frozen solid and its color changes from bright red to pink or white-pink, it is ready to eat.

7. Bach Long Vy Abalone (Hai Phong)