Halong Snails seafood - Halong Junk Cruises

Halong Snails seafood

Halong Snails seafood

Favored by the Mother Nature as an unbelievably beautiful coastal province, Halong bay is famous for its variety of fresh and delicious seafood specialties such as crabs, prawns, and snails (ốc).

Visiting any random snail restaurant in Halong, gourmets might be surprised with a very long list of different exotic snails there. Each species possesses distinctive appearance and a very distinctive flavor. Coming to Halong Bay without trying these dishes is just a big waste.

With the diversity of Halong’s snail, remembering all the names takes forever, not to mention their distinguish appearances, let’s only list some popular dishes such as ốc hương, ốc đĩa, ốc gai to, ốc vặn, ốc mút, and ốc len. All you can do is being an adventurous traveler, trying a random dish that catches your eyes or going with a local, who can show you the difference among the ốc. Although Halong chefs have a similar recipe to mix dipping sauce for almost every snail dishes, including fish sauce, rice vinegar, chili, sugar and ginger, you may still feel clear differences if you taste different dishes.

If you visit Ha Long, visit “snail supermarket” in Cai Dam or simply go around Ha Long for its well-known places like Huong Duyen restaurant in Tran Hung Dao Street or Cai Xa Cong in Ha Tu ward. You can even enjoy seafood on the tourist boats….. Some appetizers like hotpot an appealing and delicious way of enjoying seafood are also available for taste testing. Varieties of oysters, snails, crabs, squid, shrimp, fishes that are baked, boiled, fried or steamed will make your mouth watery. These kinds should be prepared in a moderate amount to enjoy many other local dishes. Next, some typical sour but inviting soups can be served like mussel or fish soup together and some other dishes like barnacle cooked with bamboo shoot, “Bong Thua” with kohlrabi, or squid or cuttlefish with celery leaves and fresh garlic are always available. Finally, rice can be enjoyed with a sunny fried mackerel. If you need vegetable dishes, water spinach or collard greens sauted with garlic are ready to serve. If hotpot is chosen, seafood choice relies on your favorite. Moreover, hotpot soup has the kind of sour taste made from tamarind, star fruits, tomato and many kinds of green vegetables such as water spinach, broccoli, fresh onions, celery, cauliflower, tofu ….can be served. Rice noodles or instant noodles can be ordered at the end of meal.
Eating snails in Halong, gourmets may have to use a local tool, a very strange long pin, to hook the snail out from its shell. It is said that Halong snails always lie deep inside its shells, unlike snails living in other provinces in the Northern Vietnam. Using this tool properly will help you conquer any Halong snails. However, you can eat some species of snail without using any tool, just by sucking or bumping the snail onto your dish.

One kind of drink that can be considered as a particular specialty of Ha Long is Ruou Ngan (a kind of local seafood like clam dipped in wine), which is quite suitable to serve with seafood. There are three ways of making Ruou Ngan; the first one is shelling out 3 live intestines of Ngan and putting them into a big cup and then chopsticks in opposite directions are used with trashed hands to poke, hold down and hit until guts get soon crushed finely, dilate and turn into dark red. White wine is poured into it and a glass of fresh rosy wine suddenly appears in front of us. Another way to make, Ngan which is not too old or too young is to tie cleaned shells to boil, then shell out for putting 2 or 3 guts and their water into the cup, depending on drinkers’ taste. Wine is poured into it and chopsticks are used to gently poke two sides and make their liver bladder rupture. As a result, we can enjoy a light pink or bluish glass of wine depending on the way of cooking Ngan. The third way is putting from 3 to 5 bowels into a small aluminum pot, then pouring wine and boiling again. Finally, a hot drink is ready to serve.

Ruou Ngan tastes tangy and slightly salty when tried for the first time, but then its fragrance effuses at the tip of tongue and suddenly makes our body incredibly warm. This kind of alcohol can be addicted if used regularly.

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