Collection of detailed reviews, knowledge guides, and practical experiences on the topic of #Seafood to help you stay updated with the latest trends.
Do not go to a restaurant. Go to the fishing boats at dawn. How to pick live crabs in Mui Ne or Vung Tau, haggle the price per kilo, and pay a nearby stall to grill it for you.
A refined, clear broth swimming with whole snakehead fish fillets and large, fresh shrimp, served with a side of crunchy water lily stems. The pure taste of the coastal Delta.
A freshly caught snakehead fish is impaled on a bamboo stick, buried in dry straw, and set on fire. The charred skin is scraped away to reveal sweet, steaming, smoky flesh.
Live, slender mud carp dumped into a boiling, fiercely sour broth made from Giang leaves. A challenging, incredibly rewarding dining experience famous in southern Vietnam.
You cannot even see the broth. The bowl is a solid layer of bright green chopped chives, hiding chewy tapioca noodles and fried fish cakes below. A breath-freshening coastal bowl.
Freshwater eels stir-fried with heavy amounts of chili, turmeric, and lemongrass, swimming in a thin, fiery broth. Dip your crusty bread into the spicy soul of Central Vietnam.
Freshly caught squid laid out to dry under exactly one day of blazing tropical sun. The outside is chewy, but the inside stays tender. The ultimate Vietnamese beachside BBQ.
Featuring massive, deep-fried shrimp sausages in a tamarind broth. Recreate this obscure, insanely delicious Mekong Delta specialty in your own kitchen.
The ultimate sweet and savory peasant dish. Learn how pineapple tenderizes the fish and creates a thick, irresistible caramel sauce for your rice.
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