Joanna James
A coastal town in Vietnam’s Binh Thuan province, Mui Ne is a beloved holiday getaway, famous for its stunning beaches, golden sand dunes, and of course, fresh seafood. With a blend of flavourful seafood dishes and traditional specialities, sample the flavours of the Vietnamese coast, with the top dishes to try in Mui Ne.
Comparable to a Viet ceviche, Cá Mai is a refreshing raw fish salad made from Mai, a small, white sardine similar to anchovies. This dish is prepared by marinating thin slices of fish in lime juice, which are then tossed with fresh herbs, shredded coconut, roasted peanuts, and a sweet-and-sour fish sauce dressing. The resulting dish is light yet flavourful, perfect for any appetiser on a warm summer day.
Go beyond traditional seafood selections and try Ốc Hương, a type of sweet sea snail that is both chewy and tender. It can be prepared in various ways, such as grilled with salt and chilli, stir-fried with lemongrass, or cooked in coconut sauce. The naturally sweet flavour of the snail and the tang from the aromatics pair perfectly with signature dipping sauces, certifying this dish as a local favourite at Mui Ne restaurants.
A must-try speciality of Mui Ne, Lau Tha is a unique seafood hotpot that features a colourful medley of meats and a rich broth. This dish includes fresh fish, shrimp, squid, rice paper, noodles, and various herbs, presented in an intricate arrangement on a tray. The ingredients are dipped into a sweet-and-sour broth made from tomatoes and pineapple, creating a harmonious blend of flavours and a heartfelt, communal dish. For an elevated, fine dining version, head to L'Anmien at Anantara Mui Ne Resort for a Phan Thiet-style hotpot feast.
Another Mui Ne culinary classic, Mực Một Nắng is made by drying fresh squid under the sun for just a single day. This method preserves the natural soft texture of the squid, making it different from fully dried squid. It is usually grilled over charcoal and served with Muối Tiêu Chanh, a salty and peppery lime sauce. This simple yet delicious dish pairs perfectly with an ice-cold local beer.
Unlike the Southern Vietnamese version, Bánh Xèo in Mui Ne is smaller, crispier, and packed with local seafood like shrimp and squid. The batter, made from rice flour and turmeric, is fried until golden brown and crispy. It’s served with fresh herbs and a sweet fish sauce for dipping. For a more enhanced experience, try wrapping a piece of Bánh Xèo in rice paper with herbs, before dipping it into the signature sauce.
Quai Vạc Trần is a small, translucent dumpling made from tapioca flour and filled with shrimp and pork. Similar to Bánh Bột Lọc from Central Vietnam, this Mui Ne creation has a distinct flavour unique to the region. The dumplings are topped with fried shallots and served with a sweet-and-savory dipping sauce.
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A travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.
