Beyond its sacred historical sites and stunning natural landscapes, Côn Đảo is also a paradise for seafood lovers. The island’s cuisine is fresh, flavorful, and deeply connected to the daily life of local fishermen.
During the day, seafood restaurants along Nguyễn Huệ Street—such as Hai Đình, Tri Kỷ, Thu Tâm, Ớt, Cánh Buồm—are always bustling with visitors. At night, this entire street transforms into a vibrant “food lane,” where tourists gather to enjoy fresh seafood straight from the ocean.
Despite its remarkable quality, seafood on the island tends to be more expensive than on the mainland. As local resident Hồ Ngọc Thành shares:
“Seafood in Côn Đảo is delicious, but not cheap. The demand is too high. From March to May, the island receives 2,500–3,000 visitors a day; during the April 30 – May 1 holiday, it reaches 6,000–7,000 people. Even locals now buy food at tourist prices.”
Below are the signature dishes every traveler should try when visiting Côn Đảo:
“Ốc Vú Nàng” – The Island’s Rarest Delicacy
“Ốc vú nàng” is one of the most unique and rare shellfish found in Côn Đảo. Its poetic name comes from its shape, resembling the breast of a young woman.
This shellfish can be prepared in many ways—grilled, boiled, steamed with lemongrass, or mixed into salads. The most popular method is grilling, followed by a generous layer of scallion oil and roasted peanuts.
With a gentle twist of a fork, the meat pops right out. Dip it into a sweet-and-sour fish sauce, and you’ll taste its natural sweetness, soft crunch, and a hint of spice from the chili.
Moon Crab – A Beautiful and Flavorful Treat
Moon crab, known for the distinctive patterns on its shell, thrives around 3–4 meters deep in coral reef areas—and Côn Đảo is one of the best places to find it.
Its meat is fragrant, firm, and naturally sweet. Popular preparations include steaming, boiling, or stir-frying with tamarind. This photogenic crab is both a culinary and visual delight for any seafood lover.
Red Spiny Lobster – The “King” of Côn Đảo Seafood
Red spiny lobster, also called fire lobster, grows slowly and stays relatively small (about 0.2–0.5 kg). But what it lacks in size, it more than makes up for in flavor.
Its meat is firm, sweet, and exceptionally rich, with plenty of roe inside. This lobster is considered one of the culinary highlights of Côn Đảo and is often praised as the island’s “king of seafood.”
Côn Đảo Oyster Sauce – A Traditional Local Specialty
Oyster sauce (“mắm hàu”) is a humble yet cherished local condiment used in everyday meals. The sauce is made from wild oysters that cling to the rocky shores surrounding the Côn Lôn archipelago.
When the tide goes out, locals sail to nearby islets, harvest the oysters by hand, clean the meat, and mix it with salt, chili powder, and rice wine. After 20–25 days of natural fermentation, the sauce turns ruby red, with oyster meat floating on top and rich liquid settling below.
Visitors often bring bottles of this uniquely flavored sauce home as a gift for family and friends.
More Seafood to Explore in Côn Đảo
The island is also famous for many other fresh seafood varieties such as:
grouper, cobia, parrotfish, green tiger prawns, sea urchin (uni), cuttlefish, mantis shrimp, and more.
Chefs here prepare dishes in styles inspired by all three regions of Vietnam—ensuring that even the most discerning diners find something they love.
