Blood cockle and hairy cockle Sò huyết; sò lông
Sò huyết and sò lông, blood cockle and hairy cockle, are sold by the kilogram on Cát Bà’s seafood streets.
Food tours Blood cockle and hairy cockle Search a food tour or a cooking class for this dish.
Search on KlookWhere it comes from
Cat Ba
How to enjoy it
On Cát Bà, order them by weight. Island seafood is at its best in winter, before the spring spawn.
On the wider Đồng Hới coast, Roòn River cockles, where salt and fresh water meet, are steamed, grilled, or eaten raw with lime after a soak in rice water or light salt water so they spit the sand. The dip is chili sauce, or salt, pepper, and lime. At chợ Cảnh Dương the plates are cockle porridge, tamarind sauce, and the lime plate, which is the one to order.
Where to try it
Đường 1/4 and đường Núi Ngọc, the two seafood streets of Cát Bà town.
The Roòn cockles are at chợ Cảnh Dương, near the Roòn bridge, in old Quảng Trạch, not a Đồng Hới market bowl.