In Vietnam, a type of clam called “hàu” (also spelled as “hó” or “haeu”) is commonly consumed. While not exactly the same as European cockles, hàu are a type of small
saltwater clam that belongs to the genus Meretrix and are widely cultivated in Vietnamese waters.
Hàu clams have a more elongated shape than European cockles, with a thicker shell and a slightly sweeter flavor. They’re often cooked in various ways, such as steaming, boiling, or grilling, and served as an appetizer or side dish. In some regions of Vietnam, hàu is also used in soups, stews, and sauces.
In Vietnamese cuisine, hàu is considered a delicacy and is often paired with other ingredients like chilies, garlic, ginger, and herbs to enhance its flavor. The most popular way to eat hàu in Vietnam is probably as “hàu nướng mỡ hành” (grilled hàu with butter and fried shallots), which is a simple yet flavorful dish that showcases the clam’s natural sweetness.
Vietnam is renowned for its diverse and delicious seafood options. Here are some popular and intriguing snails, clams, and other seafood you might encounter during your
culinary adventures:
Snails:
- Ốc (Olive Snail): A type of freshwater snail often served in a spicy sauce with lemongrass, chili, and garlic.
- Sương sáo (Pomace Snail): A large, edible land snail commonly found in the Mekong Delta region, usually grilled or sautéed.
Clams:
- Hàu (Meretrix Clam): As mentioned earlier, these small saltwater clams are a staple in Vietnamese cuisine.
- Vỏ sò (Cockle Clam): Similar to European cockles, these clams have a more delicate flavor and texture.
- Sò tôm (Blood Clam): A type of marine clam with a bright red or pink flesh, often used in soups and salads.
Other Seafood:
- Gỏi các (Fried Fish Sauce Fritters): Crispy fritters made from fish paste, flour, and various spices, served as an appetizer.
- Bể tôm (Freshwater Prawn): A type of freshwater prawn, often cooked in a savory broth with pork or chicken.
- Cua (Crab): Several species of crabs are found in Vietnamese waters, including the popular mud crab, blue crab, and swimming crab.
- Lòng cá (Fish Intestines): Fried or grilled fish intestines, often served as a snack or appetizer, with a savory dipping sauce.
- Mantis Shrimp: A type of large, colorful shrimp that’s popular in some coastal regions, usually boiled or steamed.
- Sứa (Sea Cucumber): A prized ingredient in traditional Vietnamese medicine, sea cucumbers are sometimes served as a delicacy in soups or stews.