Don Don
Don is a small brackish-water bivalve from where the Trà Khúc meets the sea, boiled into a pale broth with sliced onion or hành tăm and eaten with rice paper and chili. The broth is lightly sweet, which cooks put down to mật don, the part of the shellfish that carries the sweetness.
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Search on KlookWhy it matters
Sở Văn hóa, Thể thao và Du lịch tỉnh Quảng Ngãi dated a notice 23 July 2026 for Lễ hội Don An Phú, running 24–27.7 and opening at 19:00 on 24.7, south of cầu Cổ Lũy at thôn Phú Thọ, xã An Phú. The office says don is caught on the Trà Khúc.
Taste
Báo Văn hóa says the broth stays sweet because a small part called mật don is the sweetness, and that fish sauce and xiêm chili are enough. Vietnam Airlines calls the broth lightly sweet.
How to enjoy it
Báo Văn hóa: scrub the shells, soak them to drop the sand, and boil them until they open. Put the meat back with sliced onion and rice paper. Yellow shells and black shells are both named.
Vietnam Airlines: clean the animal, cook it with hành tăm and seasoning, and eat the sweet broth with grilled rice paper, herbs, fresh chili, ground pepper, and crisp fried shallot. It calls don a small bivalve like a clam.
ZaloPay: hot don broth poured over finely cut hành tăm, with herbs and rice paper. It says people eat don in the morning or the evening.
Where to try it
The end of Trường Sa, where the river reaches the sea, in Báo Văn hóa.
The festival ground south of cầu Cổ Lũy, thôn Phú Thọ, xã An Phú, on the culture-office notice.