O Loan blood cockle Sò huyết đầm Ô Loan
Blood cockles from Đầm Ô Loan, with thick pink meat and yellow roe. Grilled on charcoal until the juices run, they are eaten hot with salt, pepper, and lime.
Food tours O Loan blood cockle Search a food tour or a cooking class for this dish.
Search on KlookWhy it matters
Tổ chức Kỷ lục Việt Nam lists the Ô Loan cockle in a Top 10 of Vietnamese seafood. The shells were once used by the Quảng Đức pottery.
Texture
Thick pink meat with yellow roe.
Taste
Stir-fried with salt and chilli as rang muối ớt, the cockles are lightly hot, fragrant, and sweet. The grilled plate needs only salt, pepper, and lime.
How to enjoy it
Grill the scrubbed shells over charcoal until the juices run, open them by hand, and add salt, pepper, and lime. Eat them hot with a spoon, on shore or on a night boat on the lagoon.
They also come nướng tái, xào me, hấp, gỏi, or rang muối ớt.
Where to try it
Đầm Ô Loan, 25 km north of the city, and the floating kitchens at cầu An Hải.