A trip to Côn Đảo is not complete without exploring its pristine beaches and its vibrant, coastal cuisine. Here are six iconic local specialties you should not miss.
Côn Đảo Almond Nuts (Hạt bàng)
Côn Đảo’s wild tropical almond trees produce large leaves and fruits. When the season arrives, locals collect the ripe almonds, sun-dry them, crack the shells by hand, and roast the kernels with either salt or caramelized sugar.
These roasted almond nuts are crunchy, fragrant, rich, and uniquely flavorful—making them one of Côn Đảo’s most beloved edible souvenirs.
Oyster Porridge (Cháo hàu)
Oyster porridge is a famous dish that visitors often recommend to each other when traveling to Vũng Tàu and especially Côn Đảo.
A good bowl of cháo hàu starts with fragrant, round-grain rice mixed with a bit of sticky rice for extra creaminess. Fresh oysters from the local sea are cleaned, seasoned, stir-fried, and then added to the simmering porridge. The result is a warm, savory, nutritious dish perfect for any time of day.
“Ốc Vú Nàng” – Côn Đảo Queen Conch
Named for its unique conical shape, reminiscent of a maiden’s breast, this rare sea snail is one of Côn Đảo’s most sought-after delicacies. The flesh is plump, white, and naturally sweet.
Whether steamed, grilled, stir-fried, or served as a salad, ốc vú nàng is always delicious—but the grilled version with scallion oil is considered the best. You can find this specialty in almost every seafood restaurant on the island.
Moon Crab (Cua mặt trăng)
Moon crab is easily recognized by the bright pink and red circular patterns on its shell, which resemble the surface of the moon.
The most popular way to enjoy moon crab is boiled or steamed, then dipped in lime-pepper salt. Its meat is sweet, firm, and aromatic. Locals also turn moon crab into hotpot, soups, noodle dishes, or bánh canh—each bringing out a different layer of its naturally rich flavor.
Sea Urchin Sauce (Mắm nhum)
Often called the “aristocratic fish sauce”, mắm nhum is rare and labor-intensive to make. In the Nguyễn Dynasty, it was considered precious enough to be offered to the royal court.
To produce this sauce, fresh sea urchin roe is extracted, cleaned, salted, and fermented in clay jars for about 20 days until it develops a dense, reddish-amber color and a deep aroma.
When used as a dip for boiled vegetables or rice-paper rolls, mắm nhum delivers an exquisite balance of sweetness from the roe, briny umami, creaminess, and a subtle tang.
Red Spiny Lobster (Tôm hùm đỏ)
Also known as “fire lobster” thanks to its deep red shell, Côn Đảo’s red spiny lobster is smaller than other lobster species but exceptionally firm, sweet, and rich.
The highlight of this lobster is the golden roe found along its back and inside its head—especially abundant during the cooler months. Red spiny lobster can be prepared in countless ways: grilled, steamed, sashimi-style, in salads, or cooked into porridge.
