Ngán Biển

1. Introduction:

Ngán is a unique and valuable type of shellfish found mainly in the coastal mudflats and estuaries of Quảng Ninh province, especially in places like Quảng Yên and Vân Đồn. Despite its name meaning “boring” in Vietnamese, ngán is anything but dull when it comes to flavor. This rare seafood is highly prized for its rich nutritional value and distinct taste, making it a favorite in the local cuisine of northern Vietnam.

2. Characteristics and Ingredients:

Ngán has a thick, oval-shaped shell and lives in brackish water. Its meat is tender, sweet, and rich in umami. Due to its limited habitat, ngán is not commonly found in other regions, which makes it a special treat in Quảng Ninh.

Ngán can be prepared in a variety of ways:

• Ngán steamed with lemongrass and chili – simple and keeps the original flavor.

• Ngán grilled or stir-fried with garlic – brings out the aroma and chewy texture.

• Cháo ngán (Ngán porridge) – a nutritious dish, especially good for cold days.

• Rượu ngán (Ngán-infused wine) – made by mixing fresh ngán blood with rice wine; known for its deep, briny taste and is believed to be good for health.

3. How to Enjoy:

Ngán dishes are best enjoyed fresh, as the flavor is delicate and easy to lose when overcooked. When steamed or grilled, ngán is usually dipped in a sauce made from lime juice, salt, and chili. Cháo ngán is often served hot, topped with scallions and fried shallots. Rượu ngán is a bold experience — not for everyone — but cherished by locals for its uniqueness. Whether in daily meals or served at local feasts, ngán is a culinary highlight that reflects the richness of Quảng Ninh’s coastal culture.