Listed in the top 10 famous seafood of Vietnam announced by the Vietnam Record Organization, coi bien mai is sought after by many tourists when coming to Phu Quoc because of its unique and strange way of preparing dishes.
Còi Biên Mai (also known as clam mai or clam bien mai) is such a famous dish that the locals say "coming to Phu Quoc without enjoying coi bien mai is like not going there". The name itself makes people feel new and want to enjoy it once. Còi Biên Mai is a triangular sea clam, as big as the back of an adult's hand, deeply embedded in the seabed. There are only 2 layers of muscle (as big as a coin, about half a finger thick) connecting the 2 shells called coi, all the quintessence of this species is concentrated in that part.
The sea whistle is stuck deep under the seabed.
The clam is white, thick and as big as a thumb, sweet and chewy, is the most delicious part of the clam and weighs many times more than the blood cockle. To get the delicious clam, we have to break the shell, separate the mushy, slimy meat of the clam.
This type of seafood is processed by Phu Quoc people into many unique and delicious dishes such as: stir-fried, steamed, made into soup, hot pot, porridge... However, when it comes to special dishes with a strong coastal flavor, nothing can surpass grilled sea urchin with salt and chili. Visitors will be captivated when enjoying a plate of sea urchin marinated with coarse salt and crushed fresh red chili peppers.
Sea urchins are marinated in salt and grilled over red-hot charcoal.
To grill a batch of delicious trumpet cymbals requires the griller to be delicate and skillful in every step. The trumpet cymbals are washed, cut into small, even circles, seasoned with salt and chili, then strung together with a few coconut leaves to grill over a red-hot charcoal stove so that the trumpet cymbals are cooked evenly. The griller must be very attentive because if the heat is too high, the trumpet cymbals will burn while the inside is not fully cooked. Once the trumpet cymbals have turned golden brown, they can be taken out onto a plate. If left for too long, the trumpet cymbals will become dry, hard, and will not taste good anymore.
When eating, the saltiness of the salt and the spicy taste of the chili melt in your mouth, making you feel the sweetness of the trumpet cylindrica. And only by preparing it this way can the trumpet cylindrica retain its natural toughness and crispiness. To fully enjoy the sweetness of the trumpet cylindrica, you should dip it in fermented bean curd and eat it with basil, fish mint, lettuce, green banana, cucumber and pineapple... Each piece of trumpet cylindrica is crispy and sweet, mixed with the saltiness of the salt, the spicy taste of the fresh chili and the special aroma of herbs, giving visitors an indescribable feeling.
Grilled trumpet pea with fermented bean curd sauce, then eaten with basil, fish mint, lettuce, green banana, cucumber and pineapple... the flavor is even more delicious and attractive.
In addition, some other ways of cooking such as: stir-frying shiitake mushrooms, straw mushrooms, onions with green mustard... mixed with a little oyster sauce to create a dark brown color. The rich sweetness of this strange seafood blends with the gentle sweetness of mushrooms, the pungent sweetness of onions mixed with a little spicy taste of green mustard, making diners feel very appetizing. Besides, visitors can also enjoy the scallop porridge with the sweet taste of scallops, the warm taste of onions and peppers. This porridge not only helps relieve hangovers but also makes diners feel healthier after a trip on the sea island.
Clams live hidden deep under the seabed. In Phu Quoc, tourists can join the clam hunting tours. Tourists will wear diving goggles, snorkels and dive, both to see the diverse ecosystem and creatures of Phu Quoc and to feel the joy of coastal people harvesting clams deep under the seabed.
When eating, the saltiness of the salt and the spiciness of the chili melt in your mouth, making you feel the sweetness of the coi bien mai even more.
Nowadays, dishes with conch appear in many popular restaurants, priced at 40,000 - 70,000 VND/plate for 2 people. You can enjoy the cool sea breeze with your family or friends, watch the vast sea and sky, and enjoy their wonderful flavors.
Moreover, the sea urchin can be frozen and eaten gradually, it is very delicious and sweet. Frozen sea urchin costs 300,000 - 400,000 VND/kg. If you love the taste of sea urchin, you can also bring this seafood gift back to the city and prepare it yourself at home.
