Sea urchin paste (mắm nhum) is one of Côn Đảo’s rarest and most treasured specialties — so prized that locals affectionately call it “the noble sauce.” Made from wild sea urchins (nhum biển), this delicacy is difficult to find, painstaking to produce, and unforgettable in flavor. Its distinctive amber-red color, glossy texture, and rich aroma make it a coveted dipping sauce for boiled dishes, fresh rolls, and local seafood.
Although sea urchins in Côn Đảo are small and yield little meat, what they offer is exceptionally flavorful. When used as a dipping sauce, mắm nhum releases a gentle sweetness from the sea urchin roe, followed by a salty ocean hint, a mild acidity, and a creamy finish that lingers on the tongue.
Making sea urchin paste is an elaborate process. Fresh urchins are cracked open, cleaned, and carefully removed from their spiny shells. The roe is then placed into clay jars and generously layered with salt. The jars are sealed tightly and either buried in warm ash or sun-fermented for about 20 days. Only after this slow, natural fermentation does the paste develop its signature color, fragrance, and silky consistency.
Once ready, mắm nhum becomes an irresistible island treat. You don’t need anything extravagant — just a small bowl of urchin paste and a plate of boiled vegetables is enough to make anyone fall in love with the simple, rustic flavors of this distant island.
In the past, sea urchin paste was even considered a royal delicacy, often prepared as a tribute to the Vietnamese court because of its exceptional taste and rarity.
