A seafood lover’s dream, the Phu Quoc night market has amazing local seafood at unbeatable prices. Here’s what to order and what may make you sick.
Phu Quoc night market offers some of the most exciting seafood you’ll find in Vietnam. This island sits in the Gulf of Thailand, actually closer to Cambodia than mainland Vietnam.
Despite its location, the island is Vietnamese territory and showcases exceptional seafood cuisine that draws visitors from around the world.
The night market in Duong Dong town comes alive after sunset. Food stalls line the streets with fresh seafood displayed in tanks and on ice.
Cooks grill, steam and fry these ocean treasures right before your eyes.
Phu Quoc Culinary Influences
Phu Quoc food blends Vietnamese cooking techniques with incredibly fresh seafood caught daily around the island.
The flavors tend to be lighter than mainland Vietnamese food, letting the natural sweetness of the seafood shine through.
Local cooks use simple preparations with fish sauce, lime, garlic and fresh herbs. Many dishes are grilled over charcoal which adds a subtle smokiness without overwhelming the delicate seafood flavors.
Before diving into what to eat at the Phu Quoc night market, let’s talk about food safety. Seafood requires proper handling to stay fresh.
Look for stalls with high turnover and where seafood is kept on ice or in live tanks.
Dishes should be cooked thoroughly and served hot. Trust your instincts and choose busy stalls where locals eat for the best experience.
Phu Quoc Night Market
Sea Snake Grilled with Lemongrass | Rắn biển nướng sả
Sea snake meat is marinated with lemongrass, garlic and fish sauce before being wrapped around lemongrass stalks and grilled. The cooking process infuses the meat with aromatic flavor.
The meat tastes similar to eel with a clean, white flesh and subtle sweetness. The lemongrass imparts a citrusy aroma that brightens the flavor.
Sea snake consumption is uncommon outside of Vietnam and parts of China, making this a truly unique regional specialty.
Fishermen believe eating sea snake brings strength and vitality. The practice dates back centuries in Vietnamese coastal communities.
Where to Eat Sea Snake: This specialty is harder to find and typically available at only a few specialized vendors at the Phu Quoc night market. Ask locals for recommendations.
Barracuda Hotpot | Lẩu cá nhồng
This communal dish features chunks of barracuda simmered at the table in a sour tamarind broth with vegetables and herbs. The pot stays hot throughout the meal for continuous cooking.
The fish remains firm in the hot broth while absorbing the tangy tamarind flavor. The vegetables add texture and freshness to balance the rich fish.
Hotpot is popular throughout Vietnam but using barracuda is specific to coastal regions like Phu Quoc.
Fishing for barracuda requires skill as they are fast predatory fish. Local fishermen take pride in catching them using traditional line methods.
Where to Eat Barracuda Hotpot: Find it at larger stalls with seating areas toward the back of the Phu Quoc night market location where tables can accommodate the hotpot setup.
Grilled Sea Urchin with Scallion Oil | Nhum nướng mỡ hành
Sea urchin gets split open and topped with green onion oil before being grilled directly over charcoal. The cooking process takes only minutes as the heat caramelizes the natural sugars in the urchin.
The taste is surprisingly sweet and buttery with a hint of the ocean. The scallion oil adds a mild onion flavor that enhances the urchin without overwhelming it.
Sea urchin is enjoyed throughout Southeast Asia but Phu Quoc’s version with scallion oil makes it unique.
Fishermen have collected sea urchin around Phu Quoc for generations. What was once food for poor fishing families is now considered a delicacy.
Where to Eat Grilled Sea Urchin: Look for stalls with sea urchins displayed on ice near the front of the Phu Quoc night market. The best vendors sell out early.
Herring Salad | Gỏi cá trích
This refreshing salad features thin slices of raw herring marinated in lime juice, mixed with grated coconut, onion, chili, mint and basil. The acid from the lime “cooks” the fish similar to ceviche.
The flavor is bright and tangy with the herring offering a rich buttery taste that balances the acidic lime. The coconut adds sweetness and texture.
Similar raw fish salads appear in Filipino cuisine but the Vietnamese version uses distinctive herbs and spices.
This dish showcases the influence of traditional preservation methods. Before refrigeration, marinating fish in acidic juice extended its shelf life while creating new flavors.
Where to Eat Herring Salad: Find it at stalls displaying fresh herbs and fish toward the center of the night market in Phu Quoc.
Grilled Squid with Fish Sauce | Mực nướng nước mắm
Fresh squid is scored in a crosshatch pattern, brushed with fish sauce and grilled over high heat. The scoring helps the squid cook quickly and allows the sauce to penetrate the meat.
The squid becomes tender with crispy edges while maintaining a pleasant chewiness. The fish sauce caramelizes, creating a sweet and savory glaze.
Grilled squid appears throughout Southeast Asia but Phu Quoc seafood stands out because it uses the famous fish sauce produced on the island.
Phu Quoc has been making fish sauce for centuries and is protected with a geographical indication similar to champagne or Parmesan cheese.
Where to Eat Grilled Squid: The best stalls have squid hanging on display. Follow your nose to find vendors with the most aromatic grilled seafood at the Phu Quoc night market.
Ham Ninh Flower Crab | Ghẹ Hàm Ninh
Named after a fishing village on the eastern coast of Phu Quoc, these small flower crabs are steamed and served with a simple dipping sauce of salt, pepper and lime juice.
The meat is sweet and delicate with a clean ocean flavor. The simplicity of preparation highlights the natural taste of the crab.
While similar crabs exist throughout Southeast Asia, Ham Ninh crabs are known for their sweetness due to the unique water conditions around Phu Quoc.
Locals say the sandy bottom and mixture of fresh and salt water in Ham Ninh bay gives these crabs their distinctive flavor.
Where to Eat Ham Ninh Crab: Look for vendors with live crabs in tanks. The best stalls will steam them to order at the night market Phu Quoc visitors frequent.
Sea Cucumber Soup | Súp hải sâm
This luxurious soup features sea cucumber slowly simmered with chicken stock, mushrooms and herbs. The soup takes hours to prepare as sea cucumber must be properly hydrated and cleaned.
The sea cucumber has a unique gelatinous texture that absorbs the flavors of the broth. The taste is mild but satisfying with the mushrooms adding earthiness.
Sea cucumber is prized in Chinese cuisine for its health benefits and the Vietnamese version shows this cultural influence.
Traditional Chinese medicine values sea cucumber for its collagen content and supposed benefits for joint health.
Where to Eat Sea Cucumber Soup: Find it at more established stalls with permanent cooking setups near the entrance of the Phu Quoc night market.
Steamed Blood Cockles | Sò huyết hấp
These small bivalves are quickly steamed and served with a dipping sauce of lime juice, chili and fish sauce. The cooking process takes just minutes to open the shells.
Blood cockles have a distinctive iron-rich taste and a firm but tender texture. The bright dipping sauce cuts through the richness of the meat.
These cockles are common throughout Southeast Asia but Vietnamese preparation emphasizes fresh herbs and light cooking.
The name comes from the red hemoglobin liquid inside the cockle which gives it a unique color and flavor.
Where to Eat Blood Cockles: Choose stalls with live cockles displayed in water tanks to ensure freshness at the busy night market in Phu Quoc.
Grilled Scallops with Peanuts | Sò điệp nướng mỡ hành
Fresh scallops on the half shell are topped with crushed peanuts, scallion oil and garlic before being grilled over charcoal. The heat melts the toppings into the scallop.
The scallops remain tender and sweet while getting smoky notes from the grill. The peanuts add richness and texture that complements the soft scallop meat.
This preparation shows Vietnamese ingenuity in combining textures and flavors. The Indonesian satay influence can be seen in the use of peanuts as a topping.
Scallops have been harvested around Phu Quoc for centuries but this particular preparation became popular in the last few decades.
Where to Eat Grilled Scallops: Look for vendors with rows of scallops already prepared for grilling near the seafood section of the night market.
Steamed Clams with Lemongrass | Nghêu hấp sả
Fresh clams are steamed with lemongrass, chili and a splash of beer until they open. The cooking liquid becomes a savory broth served alongside the clams.
The clams remain juicy and tender with a clean ocean flavor enhanced by the aromatic lemongrass. The broth is perfect for dipping bread or drinking straight.
Similar dishes exist throughout Vietnam’s coast but Phu Quoc’s version uses the exceptionally fresh local clams.
This simple preparation highlights Vietnamese cooking philosophy of enhancing natural flavors rather than masking them.
Where to Eat Steamed Clams: The best vendors have clear water tanks with live clams visible at the front of their stalls.
Tips for Eating at Phu Quoc Night Market
Start your culinary adventure around 6pm when the Phu Quoc night market opening hours begin and vendors have fresh supplies. The market stays open until about 10pm but popular items sell out early.
Bring cash as most vendors don’t accept cards. Small bills are helpful for easier transactions.
The night market gets crowded after 7pm. If you prefer a quieter experience come early or wait until after 9pm when the initial rush subsides.
The sunset town night market Phu Quoc offers is located on Vo Thi Sau Street in Duong Dong town. Any taxi driver knows this location or you can walk from most central hotels.
While many stalls offer similar foods, quality varies significantly. Follow locals to find the best vendors. When you see a crowded stall with Vietnamese customers, that’s usually a good sign.
The best night market in Phu Quoc for seafood is definitely the main Dinh Cau Night Market, though some smaller markets have appeared in recent years.
If you’re concerned about food safety, visit stalls where you can see the cooking area. Proper food handling is important, especially with seafood.
For a complete Phu Quoc nightlife experience, start with dinner at the market then explore the nearby bars and beach clubs that open later.
Prices are generally reasonable but always confirm before ordering to avoid surprises. Seafood is priced by weight so ask to see what you’re getting.
Consider visiting a Phu Quoc night market restaurant near the stalls if you prefer sitting at a proper table. These restaurants buy from the same vendors but offer more comfortable seating.
Remember that Indonesian satay influences can be found in several dishes, showing the multicultural nature of Phu Quoc cuisine despite being Vietnamese territory.
Take your time exploring the market. With so many options, it’s better to try a few exceptional dishes rather than rushing through many mediocre ones.
