Discover Phu Quoc’s sea urchin (nhum), a unique seafood delicacy! Learn how to enjoy it raw or grilled, explore costs, and book eco-tours with Legend Travel Group for an authentic Vietnam experience.
Capture the briny essence of Phu Quoc’s culinary gemPhu Quoc, a tropical ward of Kien Giang Province, Vietnam, is the country’s largest island, spanning 589 km² in the Gulf of Thailand, just 11 km from Cambodia. Known as the “Pearl Island,” it’s part of the UNESCO Kien Giang Biosphere Reserve, celebrated for its pristine beaches, vibrant marine life, and bountiful seafood. Among its culinary treasures, sea urchin (nhum biển), also called cầu gai or nhím biển, is a standout delicacy, prized for its creamy, briny flavor and unique texture. Harvested fresh from Phu Quoc’s coastal waters, nhum is served raw with lime and wasabi or grilled with scallion oil, offering a taste of the island’s rich fishing heritage. Available year-round, this nutrient-rich seafood is a must-try for foodies, drawing visitors to markets and restaurants across Duong Phong and Ham Ninh. As a sustainable tourism leader, Legend Travel Group curates eco-friendly culinary tours to savor nhum responsibly, with seamless booking via links around this guide. Ready to indulge in Phu Quoc’s oceanic gem? Reserve your tour today
Legend Travel Group delivers authentic Vietnam experiences with expert English-speaking guides, sustainable practices, and tailored itineraries. Our Phu Quoc culinary tours pair nhum tastings with island adventures like Sao Beach, fish sauce factories, and An Thoi Archipelago snorkeling, ensuring a holistic journey. Committed to sustainable tourism, we support local fishermen and align with Phu Quoc’s 2030 goal to eliminate petrol vehicles, using eco-friendly transport like VinBus. With transparent pricing and free cancellations up to 48 hours before departure, we prioritize your satisfaction. Explore our curated packages to taste Phu Quoc’s seafood sustainably!
Dive into the vibrant flavors of Phu Quoc Travel (Source: Source: Internet)Sea urchin (nhum biển), a spiky, brown, coconut-like shellfish, is a Phu Quoc specialty, harvested from the island’s shallow coastal waters, particularly around Ham Ninh and An Thoi. Its edible orange gonads—five delicate segments inside the shell—deliver a creamy, slightly sweet flavor with a briny finish, rich in protein and omega-3s. Nhum is enjoyed in two primary ways: raw, with lime or wasabi for a fresh, oceanic taste, or grilled over charcoal with scallion oil and peanuts, enhancing its richness. Available year-round, nhum is freshest during the calm dry season (November–April), when fishing yields peak quality. Its unique preparation and cultural significance make it a highlight of Phu Quoc’s seafood scene, often served at markets, beachside eateries, and floating restaurants.
Photograph the savory allure of Phu Quoc’s seafood (Source: Source: Internet)Nhum can be savored raw or grilled, each method showcasing its distinct flavor. Here’s how to prepare and enjoy it, with sustainable sourcing tips:
Raw nhum offers a pure, oceanic taste, often served fresh from the sea for maximum flavor.
Preparation:
Clean: Cut the urchin in half horizontally with scissors or a knife, revealing the orange gonads.
Rinse: Gently rinse the interior with clean water to remove debris, preserving the gonads.
Serve: Scoop out the five orange segments with a spoon. Add a squeeze of lime juice or a dab of wasabi for zest, or dip in a lime-pepper-salt sauce.
Flavor Profile: Creamy, briny, with a sweet aftertaste, enhanced by citrus or wasabi’s spice. Price: $1–$2 per urchin (25,000–50,000 VND) at markets; $2–$5 at restaurants. Tip: Source from reputable vendors like Phu Quoc Night Market to ensure freshness; avoid overharvested stocks.
Grilled nhum is a Phu Quoc favorite, amplifying its richness with aromatic toppings.
Preparation:
Clean: Remove spines, cut in half, and rinse thoroughly.
Season: Top with scallion oil, roasted peanuts, and a pinch of Phu Quoc pepper.
Grill: Cook over charcoal for 5–7 minutes until the gonads are tender and aromatic.
Serve: Eat directly from the shell with a spoon, paired with lime-pepper-salt dip.
Flavor Profile: Rich, smoky, with nutty and herbaceous notes from peanuts and scallions. Price: $1.20–$2.50 per urchin at markets; $3–$6 at restaurants like My Lan. Tip: Choose sustainably harvested nhum from Ham Ninh vendors to support local fisheries.
Nhum is widely available at markets, beachside eateries, and floating restaurants across Phu Quoc. Below are top spots, with current prices and sustainable dining tips:
Located at 6 Bach Dang Street, Duong Phong, this bustling market (6:00 PM–11:30 PM) offers nhum raw or grilled at stalls like Kien Xay, alongside other seafood like grilled scallops ($0.80–$1.20).
Price: Raw nhum $1–$2; grilled $1.20–$2.50 (30,000–62,500 VND).
Highlights: “Fresh, affordable, vibrant atmosphere” (Tripadvisor, 4.4/5 stars).
Tip: Visit early (6:00–7:00 PM) for the freshest catch; choose stalls with live tanks. Included in our Night Market Foodie Walk ($50–$70).
This east-coast village, 14 km from Duong Phong, is renowned for its floating restaurants, serving nhum fresh from local waters, often paired with Ham Ninh crab ($5–$15/kg).
Price: Raw nhum $1.50–$3; grilled $2–$4 (50,000–100,000 VND).
Highlights: “Authentic, scenic dining” (Vietnam Tourism).
Tip: Opt for family-run eateries to support sustainable fishing; taxi $6–$10 from Duong Phong. Book our Ham Ninh Culinary Tour ($55–$75).
On Sao Beach, 28 km from Duong Phong, My Lan offers nhum with ocean views, prepared raw or grilled with local herbs.
Price: Raw nhum $2–$4; grilled $3–$6 (75,000–150,000 VND).
Highlights: “Fresh and scenic” (Legendtravelgroup.com).
Tip: Combine with a beach day; taxi $10–$14. Included in our Sao Beach Seafood Feast ($65–$85).
This morning market (5:00 AM–10:00 AM) at 21 Tran Phu Street sells fresh nhum ($1–$2 each) for home preparation or takeaway from nearby stalls.
Price: Raw nhum $1–$2; grilled $1.20–$2.50.
Highlights: “Cheapest and freshest” (Legendtravelgroup.com).
Tip: Bargain for bulk buys; pair with a market tour. Included in our Market & Culture Tour ($50–$70).
A modern venue at 26 Nguyen Trai Street, Aura serves nhum in upscale preparations, like grilled with cheese ($4–$7), alongside craft cocktails ($5–$10).
Price: Raw nhum $3–$5; grilled $4–$7.
Highlights: “Contemporary and flavorful” (Legendtravelgroup.com).
Tip: Reserve tables for sunset; ideal for a premium experience. Book our Upscale Seafood Tour ($80–$110).
Nhum Dishes:
Markets: Raw $1–$2; grilled $1.20–$2.50 per urchin.
Restaurants: Raw $2–$5; grilled $3–$7.
Other Seafood:
Crab: $5–$15/kg (Ham Ninh).
Shrimp: $5–$10/kg (Duong Dong Market).
Drinks: Coffee $1–$2; beer $0.50–$2; sim wine $1–$2 (25,000–50,000 VND).
Transport:
Motorbike: $6–$10/day from Duong Phong.
Taxi/Grab: $2–$14 one-way ($2–$3 to Duong Phong, $10–$14 to Sao Beach).
Bicycle: $1–$2/day for central Duong Phong.
Total Daily Cost: $10–$50 (budget: $10–$20 for market dining; mid-range: $20–$35 for restaurants; luxury: $35–$50 for upscale venues like Aura).
Tip: Book tours for included meals and eco-friendly transfers; use VND for vendors; ATMs in Duong Phong (TPBank, VPBank).
Dry Season (November–April): Sunny, 25–32°C, calm seas ensure abundant, fresh nhum. Peak season (December–February) is ideal for beachside dining; book tours 1–2 weeks ahead.
Shoulder Season (April–June, October): Warm, occasional showers, fewer crowds, 20–30% cheaper. Good for market visits and quieter eateries.
Rainy Season (July–September): Budget-friendly with 30–50% discounts, but rough seas may reduce nhum supply. Focus on indoor venues like Aura; morning market visits are best.
Plan Ahead: Book restaurant tables or tours 1–2 weeks in advance for dry season via restaurant contacts, Baolau.com, or Legend Travel Group; same-day bookings often available in rainy season. Check menus on GrabFood for deals.
Pack Smart: Reusable utensils for markets to reduce waste; lightweight clothing; carry a small cooler for fresh nhum purchases; raincoats for rainy season.
Budget Wisely: Expect $10–$50/day (dining $1–$7, transport $2–$14, activities $5–$40, accommodation $20–$300). Use VND for small transactions; confirm prices to avoid overcharges.
Stay Safe: Choose busy stalls for fresh nhum (live, no odor); ensure proper preparation to avoid foodborne issues; secure valuables at markets. Sensitive stomachs should opt for grilled nhum.
Sustainability: Support vendors sourcing nhum sustainably, like Ham Ninh fishermen, to protect marine ecosystems. Avoid overharvested stocks; our tours promote eco-conscious dining aligned with UNESCO goals.
Cultural Respect: Ask vendors for preparation tips; tip ($1–$5) for excellent service; engage with locals for culinary insights.
Join a Guided Tour: Our tours ensure vetted dining spots, English-speaking guides, and sustainable itineraries, avoiding unsustainable vendors.
Begin your Phu Quoc Tours with a savory adventure (Source: Source: Internet)Our eco-friendly tours immerse you in Phu Quoc’s nhum experience, blending sustainable dining with island adventures:
Half-Day Night Market & Nhum Feast ($50–$70/person): Sample grilled nhum ($1.20–$2.50) at Phu Quoc Night Market, try sim wine ($1–$2), and visit a fish sauce factory ($5–$10). Includes transfers and snacks.
Full-Day Coastal Culinary Journey ($90–$130/person): Savor nhum at My Lan ($3–$6), snorkel An Thoi Archipelago ($15–$40), and dine at Ham Ninh ($3–$7). Includes meals and transfers.
Private Nhum & Heritage Experience ($120–$180/person, min. 2): Enjoy nhum at Aura ($4–$7), visit Phu Quoc Prison ($8–$12), and explore a pepper farm ($5–$10). Includes private guide, dinner, and transfers.
Sao Beach & Nhum Combo ($80–$110/person): Morning at Sao Beach, nhum lunch at My Lan ($3–$6), and Phu Quoc Night Market ($2–$15). Includes transfers and meals.
Multi-Day Phu Quoc Foodie Odyssey ($300–$500/person, 3–4 days): Cover nhum tastings, VinWonders ($22–$30), Vinpearl Safari ($22–$30), and eco-lodge stays ($20–$50/night). Includes all activities and meals.
Prices include guides, transfers, activities, and meals/snacks. Group discounts (10% off for 10+ travelers) and seasonal promotions available. Book now via the links on this page!
Flights: Phu Quoc International Airport (PQC) serves direct flights from Ho Chi Minh City ($20–$80, 50 minutes), Hanoi ($30–$100), and Bangkok ($80–$150). Book via vietjetair.com or Traveloka.
Ferries: High-speed ferries from Rach Gia or Ha Tien ($7–$15, 1.5–2.5 hours) to Bai Vong or An Thoi Port. Book via superdong.com.vn.
Visa: 30-day visa-free entry for direct arrivals to Phu Quoc via international flights or same-day transit through Ho Chi Minh City/Hanoi; E-Visa ($25, apply at evisa.gov.vn 7 days in advance) for mainland Vietnam. Verify on official Vietnamese immigration websites.
Phu Quoc’s sea urchin (nhum biển), a culinary jewel, offers a creamy, briny taste that captures the island’s coastal essence. Whether enjoyed raw with a zesty lime dip at Phu Quoc Night Market or grilled with scallion oil at Ham Ninh’s floating restaurants, nhum delivers an unforgettable seafood experience. Its nutrient-rich profile and cultural significance make it a must-try for visitors. Legend Travel Group’s Phu Quoc Tours ensure you savor nhum responsibly, blending eco-conscious dining with a sustainable Phu Quoc Travel experience that includes Phu Quoc’s beaches, markets, and heritage sites. Don’t miss this oceanic delicacy—browse our featured tours and book your Phu Quoc sea urchin adventure today!
Ready to taste Phu Quoc’s sea urchin delight? Reserve your eco-friendly tour with Legend Travel Group and dive into Vietnam’s Pearl Island!
Author Bio: Written by Tony Bùi, with over 20 years of experience in the travel industry, guiding 100,000+ travellers across Southeast Asia. This guide draws from firsthand insights, guest feedback from Legend Travel Group surveys.
Sources:
Phu Quoc Culinary Information: vietnam.travel, phuquocislandguide.com, vinpearl.com, vietnamcoracle.com
Favorite experiences booked by travelers
