Life on Phu Quy Island is deeply intertwined with the sea, and seafood naturally plays a central role in the daily meals of local residents. Phu Quy cuisine reflects the true essence of coastal flavors: alongside rice and a few fresh vegetables, each meal typically features one main dish made from fish, seafood, or meat—prepared in simple ways such as frying, braising, or cooking in a sour soup.
One of the most common dishes in a family meal is canh ngọt, also called canh é—a light, naturally sweet broth. Equally popular is canh chua (sour soup), made with tamarind, tomatoes, bean sprouts, pineapple, okra, and fresh fish from local waters.
Fish sauce is indispensable on every dining table. While many families purchase branded fish sauce from Phan Thiet, others still make their own at home—a fresher and more flavorful alternative.
Phu Quy is renowned for its abundant, high-quality seafood, often transformed into exceptional dishes that delight visitors. Huynh De (king crab) and moon crabs are among the most prized varieties, typically steamed and served with chili–lime salt, or boiled and used to prepare porridge.
Red grouper is one of the island’s most sought-after fish, known for its white, sweet, and firm flesh. It is usually steamed with scallions, ginger, and soy sauce. Today, Phu Quy is also the only island district in Binh Thuan Province that successfully farms grouper in floating sea cages.
Locals also prepare various species of pufferfish—such as porcupine pufferfish and spiny pufferfish—into dishes like pufferfish porridge, pufferfish sautéed with lemongrass and chili, and even pufferfish cooked in a “fake dog meat” style. Pufferfish is highly poisonous if improperly processed, so only experts handle its preparation. The meat is used for cooking, while the skin is often turned into handicrafts.
Sea snail salad is another signature island dish, made from a variety of fresh snails such as ốc gai, ốc giác, ốc nón, ốc bàn tay, and ốc vú nàng. The salad is served with grilled rice paper and local herbs. Other island specialties include fresh squid, sun-dried squid, dishes made from dông (a desert lizard), and seaweed salad.
Sea cucumber (đồn đột) is one of the most prized delicacies. Rich in nutrients and known for its restorative properties, sea cucumber is often simmered with traditional medicinal herbs and meat such as pigeon, black chicken, pork knuckle, or deer tendon. It is also sometimes infused in rice wine.
Beyond seafood, visitors are also captivated by Phu Quy hot beef—a local specialty that reflects the island’s unique culinary identity. Cattle on Phu Quy are raised freely on natural grasses, resulting in exceptionally fragrant, flavorful, and chewy beef. At local eateries, diners simply choose the exact cut they want, and the owner slices it fresh on the spot. Customers pay only for the market price of the beef; everything else—including vegetables, rice paper, and beef porridge—is served free of charge.
Culinary traditions are an essential part of regional identity. With its rich marine resources and long-standing local customs, Phu Quy Island has developed a diverse and distinctive food culture—one that continues to fascinate visitors and enrich the island’s cultural heritage.
