Beyond its iconic historical landmarks and serene beaches, Côn Đảo offers a rich culinary world that reflects the rhythm of island life. Seafood here is not only fresh but carries a distinctive taste shaped by the ocean and the people who live beside it.
During the day, popular seafood restaurants along Nguyễn Huệ Street — such as Hai Đình, Tri Kỷ, Thu Tâm, Ớt, and Cánh Buồm — are always bustling. By nightfall, the entire street transforms into a lively food boulevard, drawing travelers eager to enjoy seafood brought ashore just hours earlier.
Despite its exceptional quality, seafood in Côn Đảo is often pricier than on the mainland. Local resident Hồ Ngọc Thành explains:
“Seafood here is delicious but not cheap, simply because demand exceeds supply. During peak season from March to May, the island welcomes 2,500–3,000 visitors a day — and 6,000–7,000 during the April 30–May 1 holidays. Even locals now have to eat at tourist prices.”
Below are the signature seafood dishes every visitor should try:
Ốc Vú Nàng – The Jewel of Côn Đảo’s Waters
Ốc vú nàng (Nipple Top Shell) is one of the island’s rarest and most poetic specialties, named for its unique shape.
It can be grilled, boiled, steamed with lemongrass, or made into a salad, but the most beloved version is the grilled dish topped with scallion oil and roasted peanuts. With just a gentle twist of a fork, the meat lifts out — sweet, firm, slightly crunchy — and pairs perfectly with a tangy chili fish sauce.
Cua Mặt Trăng – Moon Crab from the Coral Reefs
Found around coral reefs at depths of 3–4 meters, moon crab is admired for its beautiful shell patterns and firm, sweet meat.
Best enjoyed steamed, boiled, or stir-fried with tamarind, this crab is a must-try for anyone seeking a true taste of the island.
Tôm Hùm Đỏ – The Red Lobster, Queen of Côn Đảo Seafood
Known as the “fire lobster,” the red lobster is smaller than other species (0.2–0.5 kg each) but highly prized for its dense, sweet flesh and rich creamy roe.
Its culinary value easily explains its higher price — and why it remains one of the most sought-after dishes for visitors.
Mắm Hàu – A Humble yet Unforgettable Local Specialty
Mắm hàu (fermented oyster sauce) is a simple but iconic condiment in island households.
Made from wild oysters collected along the rocky shores, the oysters are cleaned and mixed with salt, rice wine, and chili powder before being fermented for 20–25 days. The result is a savory, aromatic sauce enjoyed with hot rice or fresh vegetables.
Because it is unique to Côn Đảo, travelers often buy mắm hàu as a memorable gift.
And Much More: A Rich Seafood Wonderland
Côn Đảo is home to countless other delicacies such as grouper, mackerel, parrotfish, green crab, sea urchin, cuttlefish, mantis shrimp, and more. With cooking styles inspired by all three regions of Vietnam, even the pickiest diners can find something that suits their taste.
