Sea urchins

Beneath a sea urchin's spiny shell are soft, rich lobes of roe. Grilling it with spring-onion oil and peanuts is a popular preparation, although the amount of roe varies from one urchin to another.

Choosing and ordering food

For a first taste, try sea urchin grilled with spring-onion oil. Scoop out the roe while it is hot and add a little lime-pepper salt if desired. Size and roe yield vary with the season, so the serving may differ from display photos.

What to know when ordering

Sea urchins occur in many Vietnamese waters, not only around Phu Quoc. Roe yield varies naturally and every kitchen seasons it differently. A photograph of one full shell is not a standard that every serving can match.

Before eating or buying

Ask in advance if the grilled hom comes with chicken eggs, spring-onion oil, or peanuts.
Diners with seafood allergies should be careful to avoid sharing grills or utensils.
It is recommended to order a few first to experience if you are not used to the rich fatty taste of nhum.
Enjoy as soon as it is baked to keep the softness and taste the best.