If there is one dish that captures the essence of Côn Đảo’s coastal cuisine, it is thresher shark salad. Just one bite is enough to remember it forever—the tender, lightly sweet fish mixed with the fiery heat of mustard, balanced by the freshness of lá mơ, rau ngổ, green banana, pineapple, and starfruit.
What is thresher shark?
Locally known as cá nhám, thresher shark resembles a small, agile version of a regular shark. Its flesh is firmer, leaner, sweeter, and perfectly suited for making raw salad dishes thanks to its clean, delicate texture.
How the dish is prepared
Only the freshest cá nhám—usually caught the same day—is chosen. Chefs use the loin, the firmest part of the fish, slicing it thinly and removing any fishy odor. The fish is then mixed with finely ground galangal, lemongrass, and turmeric for about 30 minutes.
The soul of the dish lies in the nước phỗng, a traditional dipping sauce unique to Côn Đảo. This sauce features a harmonious blend of sour, spicy, and sweet flavors and is always served hot. The heat lightly cooks the fish, reduces its raw scent, and enhances its rich taste.
A plate of thresher shark salad must be enjoyed with an assortment of herbs and fruits: lá mơ (Vietnamese piper leaf), rau ngổ (rice paddy herb), green banana, pineapple, and starfruit. Their naturally tangy and slightly astringent notes elevate the dish and create perfect balance.
Price in Côn Đảo
Most restaurants on the island serve this specialty at 300,000 – 350,000 VND per kilogram of fresh cá nhám—reasonable for a dish considered a local gem.
Important tips when enjoying thresher shark salad
- Only eat it when the fish is truly fresh, as the dish is not fully cooked.
- Always dip the fish in hot nước phỗng to ensure partial cooking and safety.
- Pair with tangy and astringent herbs, especially lá mơ to aid digestion.
- Choose reputable restaurants to ensure hygiene and quality.
- Enjoy it in the right season, as cá nhám is seasonal—the meat is firmer and tastier during peak months.
