Amid the vast green mangrove forests of the Cần Giờ Peninsula, there is a local delicacy with a flavor so distinctive that anyone who has tasted it is unlikely to forget: dried pangasius fish (khô cá dứa). Unlike the common freshwater catfish found across the Mekong Delta, Cần Giờ pangasius is a rare brackish-water species, living in the unique transition zone between river and sea—where mangrove palms, mangroves, and nipa forests still retain their pristine character.
It is this exceptional ecosystem that gives Cần Giờ pangasius its fragrant aroma, light natural fattiness, and pleasantly firm yet sweet flesh, a quality unmatched elsewhere.
Cần Giờ Pangasius – A “hard-to-catch” fish of the mangrove waters
Pangasius belongs to the same family as basa and tra fish, but its appearance and meat quality are entirely different. Wild adult fish typically weigh 4–5 kg, with rare individuals exceeding 10 kg, usually found only in deep waters. Their tails often show a golden-yellow hue, sometimes tinged with light red—an easy visual marker of wild pangasius.
In Cần Giờ, these fish inhabit mangrove-lined channels with strong currents and abundant natural food. For more than 15 years, residents of communes such as Lý Nhơn, Long Hòa, Cần Thạnh, and An Thới Đông have practiced a unique livelihood: line-fishing pangasius and making dried fish.
There is no industrial farming and no mass harvesting. Pangasius here is entirely dependent on nature. Each catch is the result of experience, tidal knowledge, and patience.
Following the tides to catch pangasius
Fishing pangasius requires the ability to “read” the tides. The most active feeding periods usually fall on lunar days 6–12 and 21–27, especially from August to the twelfth lunar month. In addition, during high tides (from the end of the month to around the 7th lunar day), fishermen prepare bait and venture deep into the mangrove waterways to cast their lines.
Each trip can last several days, weaving through endless mangrove channels—where there is nothing but water, mangrove trees, and flowing currents. Pangasius thus becomes a true “gift from nature.”
From fresh fish to the famous dried delicacy
In the past, pangasius was so abundant that locals could not consume it all and preserved it as salted dried fish to share with relatives during festivals and Lunar New Year. Over time, dried pangasius fish became a cherished specialty of Cần Giờ.
Today, freshly caught fish are purchased right at the landing sites at premium prices. They are carefully cleaned, filleted, and sun-dried naturally to preserve the meat’s sweetness and distinctive aroma.
- 2 kg of fresh fish yields about 1 kg of one-sun-dried pangasius
- 2.5 kg of fresh fish is needed for 1 kg of two- to three-sun-dried fish
This high loss ratio, combined with the fish’s rarity, makes dried pangasius a premium product among Vietnam’s coastal specialties.
Value and reputation beyond Cần Giờ
Pangasius meat is known for its firm texture, natural sweetness, and light fattiness, never mushy like farmed basa or tra fish. When grilled, dried pangasius turns golden and aromatic; dipped in tamarind fish sauce or chili fish sauce, it creates a deeply satisfying flavor experience.
From a humble local gift, Cần Giờ dried pangasius has become highly sought after by both domestic and international travelers. Many foreign visitors order it in bulk after being introduced by friends. Today, the product has reached markets in the United States, Canada, and several European countries.
A protected local specialty
To preserve the reputation of this regional delicacy, Cần Giờ has established a certification trademark: “Cần Giờ Specialty Dried Pangasius Fish.” This certification helps clearly distinguish authentic products from farmed or mixed-origin alternatives.
The protected trademark applies to:
- Dried pangasius products (one-sun-dried pangasius)
- Trading and distribution activities related to dried pangasius
This is a crucial step in safeguarding the credibility of Cần Giờ dried pangasius in both domestic and international markets.
Amid mangrove forests and expansive brackish waters, Cần Giờ dried pangasius is more than just food—it is the essence of nature, tides, and the diligent hands of coastal communities.
If you ever visit Cần Giờ, don’t forget to bring home some dried pangasius—a way of carrying with you the true flavor of Vietnam’s southern mangrove coast.
