Around the rocky shores and coral reefs of Phu Quy Island, natural seaweeds grow in abundance—especially rau câu chân vịt (sea bird’s nest seaweed) and rau câu chỉ vàng. These types of seaweed are rich in nutrients and have long been used in local cuisine to make jelly desserts, refreshing soups, and even traditional herbal remedies. They are known for supporting kidney function, reducing goiter symptoms, and providing cooling benefits for the body.
The seaweed harvesting season runs from April to the end of August (lunar calendar). Depending on the tide, the seaweed can be collected along the exposed reefs or by diving into waters about one meter deep. On Phu Quy Island, seaweed gathering is considered a traditional occupation—one typically carried out by local women for generations.
Among all varieties, rau câu chân vịt is the most prized. However, due to environmental changes and increased demand, it has become less abundant than before.
Most people are familiar with using this seaweed to cook soup or make salads, but few know that on Phu Quy Island, locals transform rau câu chân vịt into a unique sweet dessert: seaweed jelly soup (chè rau câu chân vịt). This treat is both refreshing and nourishing, offering a delightful combination of chewy seaweed jelly, natural sweetness, and a hint of ocean flavor.
It’s a dish that feels both familiar and new—and once you’re on Phu Quy Island, it’s one local specialty you absolutely must try.
