Kien Giang Province

Rice vermicelli soup with fresh fish in a light, clear broth - a Kiên Giang staple eaten for breakfast at riverside stalls, topped with dill, fried shallots, and a squeeze of lime.

Stirred noodle soup unique to Phu Quoc - silky broth, fresh herbs

Fresh herring salad with coconut, a Phu Quoc specialty

Grilled sea urchin with scallion oil - best eaten on the beach

Fermented small crab paste - a Kien Giang specialty unique to the Gulf of Thailand coast. Intensely salty and umami-rich, eaten as a condiment with steamed rice, raw vegetables, or used as a dipping sauce for boiled pork.

Hollow tube-shaped rice cakes infused with pandan leaf juice, giving them a vivid green color and a sweet grassy fragrance. A popular street snack across Phu Quoc and the Kien Giang islands, filled with sweetened coconut and mung bean paste.

Thick tapioca noodle soup with blue swimmer crab and handmade fish cake - one of Phu Quoc's most beloved comfort foods. The broth is slow-cooked from crab shells until deep orange and naturally sweet, served with fried shallots and fresh lime.

Steamed rice served with freshly caught blue swimmer crab, stir-fried with garlic, scallions, and a touch of fish sauce. A deceptively simple dish that only works with live crab caught that morning - the reason it tastes different on the island than anywhere else.

Rice vermicelli in a thick, coconut-based fish curry broth - a Khmer-influenced dish unique to Phu Quoc and the Kien Giang coast. The broth is made from pounded fish, lemongrass, galangal, and coconut milk, served with raw banana blossom and fresh herbs. Rarely found outside the region.