In Phú Quý, sea urchins are sold at a budget-friendly price of around 30,000–40,000 VND each, making them one of the rare seafood options that check all the boxes: tasty, nutritious, and affordable.

Sea urchins, also known as “nhím biển” or “cầu gai” in Vietnamese, belong to the mollusk family Echinoidea, related to clams and oysters. They have a flattened, round shape similar to an orange, with spiny bodies, and adult urchins typically measure 8–15 cm in diameter. They thrive in shallow coastal waters rich in seaweed or coral reefs. According to local divers, Phú Quý waters are teeming with sea urchins, often just a few dozen meters from shore, making them easy to harvest.

The edible part—often referred to as urchin roe or “gạch nhum”—is highly nutritious and can be prepared in various ways: cooked into porridge, grilled with scallion oil, or eaten raw with wasabi and lime salt. Locals believe that sea urchin porridge helps restore energy and improves digestion, especially beneficial for fishermen. For men, it’s also regarded as a natural tonic that boosts vitality and masculinity.

On Phú Quý Island, locals often split the urchin open, scoop out the roe, and enjoy it raw with wasabi and lime salt right after it’s been pulled from the sea. Some mix the roe with salted egg and steam it to eat with rice, or cook it with banana blossom and young banana stem. Still, the standout favorite remains hot sea urchin porridge—a dish prized not only for its flavor but also for its health benefits. Historically, urchin roe was even fermented into fish sauce to present as tribute to kings, due to its medicinal value comparable to ginseng.