Sea urchins—also known in Vietnam as cầu gai or nhum biển—may not look appealing at first sight, with their sharp spines protruding in every direction. A careless touch can easily leave you with a sharp sting. Sea urchins are found in many coastal regions of Vietnam, but those in Côn Đảo are considered superior thanks to the island’s ideal habitat: clean waters, mild climate, and abundant plankton. This gives Côn Đảo sea urchins a richer, creamier golden roe and a noticeably more delicious flavor.
Sea urchins can be prepared in various ways, but there is one unique dish reserved for the bold-hearted: sea urchin with lime.
Sea Urchin with Lime
This dish preserves the purest, most natural taste of the ocean. After the sea urchin is split open, you’ll see the glistening golden roe inside. A squeeze of fresh lime juice and a touch of wasabi are added. Then, you simply scoop up the roe with a spoon—its freshness and sweetness are exceptional. This dish is especially popular among men, as it is believed to help restore youthful vitality and enhance masculine strength.
Grilled Sea Urchin with Scallion Oil
If the lime version feels too daring, try the incredibly fragrant grilled sea urchin with scallion oil. The halved urchins are placed on glowing charcoal, topped with scallion oil. Once you hear the sizzling sound and smell the irresistible aroma, the urchins are ready. Enjoy them hot right by the charcoal grill. On rainy days, sitting together around the fire, grilling sea urchins and sharing a few jokes makes the experience even more unforgettable.
Sea Urchin Porridge
Another much-loved dish among travelers of all ages is sea urchin porridge. Once the porridge is fully cooked, the sautéed sea urchin roe with scallion oil is added and gently stirred in. It should not be overcooked, or it will lose its natural sweetness and richness. Each spoonful is smooth, warm, and comforting—the white porridge blended with golden roe, topped with scallions, herbs, and a hint of pepper. It’s delicious without ever feeling heavy.
Sea Urchin Sauce (Mắm Nhum)
Sea urchins are a gift from the ocean to Côn Đảo, and locals make full use of them to create many dishes. Yet, nothing is more distinctive than mắm nhum—a traditional fermented sea urchin sauce deeply rooted in the island’s culinary heritage.
Mắm nhum is cherished in many family meals in Côn Đảo, used as a premium dipping sauce that elevates the flavor of any dish. It pairs wonderfully with boiled pork rolled in rice paper, or even simply mixed with fresh vermicelli. No fuss, no extravagance—just this thick, silky, umami-packed sauce is enough to captivate diners with its refined, savory character.
