Roasted Sá Sùng
Its original residence is the island district of Vân Hải, chiefly in the villages of Minh Châu and Quan Lạn. The animals live in beaches, and the local population digs them out as the tide ebbs. Sái Sùng digging requires experience and technique. The dug-out Sái Sùng will be browned in fat and then eaten with fresh onions.
Dried Sá Sùng, when roasted, has a yellow color and a salty sea odour. When dipped into chilli and mixed with leaves of Diếp Cá (a strong-tasting vegetable), not to mention with a good beer, it is a local favourite.
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