Roasted Sái Sùng
The Sái Sùng, or sandworm, also goes under the other local name of Con Mồi.
Its original residence is the island district of Vân Hải, chiefly in
the villages of Minh Châu and Quan Lạn. The animals live in beaches,
and the local population digs them out as the tide ebbs. Sái Sùng
digging requires experience and technique. The dug-out Sái Sùng will
be browned in fat and then eaten with fresh onions.
Dried Sái Sùng, when roasted, has a yellow color and a salty sea odour. When dipped into chilli and mixed with leaves of Diếp Cá (a strong-tasting vegetable), not to mention with a good beer, it is a local favourite.
Dried Sái Sùng, when roasted, has a yellow color and a salty sea odour. When dipped into chilli and mixed with leaves of Diếp Cá (a strong-tasting vegetable), not to mention with a good beer, it is a local favourite.
Read More
Steamed Shrimp(11-09-2008)
See also
Fermented glutinous rice of Hoành Bồ(11-09-2008)
Shell-fish browned with Chilli sauce(11-09-2008)
Sour pork hash and Shipworm soup of Quảng Yên(11-09-2008)
Grilled Calamari with Steamed Rolled Pancakes(11-09-2008)
Ca Say of Tien Yen(11-09-2008)
Ngan alcohol of HaLong(11-09-2008)
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