Phu Yen Province along the central coast is known for its peaceful landscape with meek and affable mountains, rivers and fertile-green fields. Visiting here will unfold greater things to appreciate beyond its scenic spot. A variety of unique and exotic dishes are available in Phu Yen,

all fresh and surprising. As the province is endowed with various types of seafood, its local restaurants’ cuisine have a wide menu of many interesting seafood treats.

But some localities are making a strong culinary statement on their specialties, never failing to catch the attention of travelers with adventurous palate:

Blood oysters from O Loan Lagoon

O Loan lagoon is an inland situated brackish lagoon with an area of 17.5 km2 and an average depth of 1.2 m to 1.4 meters. Its favorable conditions and the continuous circulation of both salt water and fresh water makes it a generous source of seafood. It is located by the side of the Highway 1A, just below the Quan Cau pass, about 22km from Tuy Hoa City.

Bu the lagoon is especially well-known for its abundant blood cockles. Blood cockles from  O Loan lagoon are always favored by diners because of their higher nutritious value than others in different regions in the country. It is popularly prepared by grilling them on charcoal until the cockle shells pop up and the medium cooked cockles seep out some of its fluid. They are then eaten by taking the cockle’s inside and dipping it in a prepared concotion of salt, pepper and lemon juice and eat with some aromatic herbs and grilled rice-paper. It best to eat with liquor.

Blood cockles may also be boiled or steamed. The secret to tasty blood oysters is never to overcook them.

Steamed Tuna Eyes

Tuy Hoa city of Phu Yen province is known as the capital of oceanic tuna. It has the

number of tuna-catching fishermen in the country and the largest tuna-wharf in the Central region.

Tuna-flesh is popular for its delicacy, high nutrition, with high economic value, which is exported to many countries around the world. However, it is not a gourmet without mentioning steamed tuna eyes. In fact, lots of delicious dishes are processed from tuna eyes.

To process this dish is somewhat challenging. Tuna-eye is just about the the size of a fist or an egg. They are taken from the tuna then processed, marinated spices and carefully preserved.

To have this delicious dish, a fish-eye is marinated with such spices as herbs, lemon grass, chili, pepper then steamed for more than half an hour. The dish is served with some kinds of local herbs, and is much more delicious if going with some sips of strong rice liquor.

The steamed-tuna-eye is a unique dish, only on Tuy Hoa. According to the locals, tuna eyes have special nutritious and medical value especially for those who have poor eyesight or eye diseases.

Jellyfish Salad

Tuy Hoa is commonly called the locality of Nau (xu Nau). No one knows when and why the city was given that name, however “xu Nau” is considered the calling to show endearment to the city and local people. Tourists coming by xu Nau should not missing having a taste of their locally-prepared jellyfish salad.

Such is prepared by mixing pieces of jellyfish with local aromatic herbs, coconut meat, roasted peanuts, and fish sauce. Chili, garlic and lemon juice is then added to it. The salad is served with crispy grilled rice-paper. The cool sweet taste of crunchy jellyfish compliments the kick from the spices and herbs.