Phu Quoc is famous not only for its beautiful beaches and lively “Western-style” check-in spots but also for its rich and distinctive cuisine. Among its many specialties, crab blood pudding stands out as one of the most unusual yet unforgettable dishes of the island.
An Origin Story Born From the Sea
Local fishermen often tell the same story:
During long voyages at sea, when fresh water ran out and they couldn’t reach Hon Khoai Island for supplies, they would break a crab’s claw and drink the natural briny-sweet liquid inside to quench their thirst. The flavor was mild, slightly sweet, and surprisingly easy to drink.
From this practice, islanders later created crab blood pudding, using the natural liquid inside the crab’s body — an innovation that turned necessity into a specialty.
Only certain types of crabs make good blood pudding, especially large, healthy crabs with plenty of roe such as the premium spiny king crab (cua huỳnh đế).
Selecting and Preparing the Crab
For one full plate of crab blood pudding, chefs usually need 3–4 large crabs, each weighing 800g–1kg. A perfect plate requires both:
- Meat crabs (more liquid)
- Roe crabs (rich, creamy flavor)
The crab is briefly boiled with a splash of rice wine to remove any fishy smell. Once cooked, the meat is picked out and mixed with seasonings, then combined with finely chopped herbs such as Vietnamese coriander, perilla, mint, and a hint of basil to balance the aroma.
The Hardest Part: Extracting the “Blood”
This is the most technical step and must be done while the crab is alive.
- The crab is washed and its legs tightly bound.
- A sharp pair of scissors snips the second joint of the crab’s leg.
- The white, milky liquid slowly drips directly into the prepared plate of seasoned crab meat.
For roe crabs, the orange crab roe is added to the plate to create an attractive golden hue.
As the liquid coagulates, a thin layer of water surfaces — this must be carefully skimmed off so the pudding sets firmly. A perfect crab blood pudding should:
- Set like jelly
- Have a greenish-blue tint
- Carry a mild aroma with no fishiness
A Flavor Profile Like No Other
Crab blood pudding captivates diners with:
- The cool, delicate texture of the set liquid
- The soft sweetness of crab meat
- The richness of crab roe
- The fresh aroma of herbs
It is traditionally eaten with:
- Crispy grilled rice paper
- Crushed roasted peanuts
- Fresh herbs
- Green banana and starfruit slices
Many first-time visitors hesitate, but once they try it, they are hooked.
Why Is It So Expensive?
Spiny king crabs in Phu Quoc often cost 900,000–1,000,000 VND per kilogram. Since several crabs are needed for just one plate, a serving of crab blood pudding can reach over 1,000,000 VND.
Despite appearing in other cities such as Ho Chi Minh City, Hue, or Da Nang, diners agree that Phu Quoc’s version is the best — thanks to the freshness and high quality of locally caught crabs.
Where to Try It
The coastal area of Ganh Dau is considered the “home” of this dish, with several well-known eateries offering their own perfected versions.
Crab blood pudding is more than a dish — it’s a story of island life, resilience, and culinary creativity. For adventurous food lovers exploring Phu Quoc, this delicacy is an unforgettable part of the journey.
