Phu Quoc flavors
Còi Biên Mai Nướng (Grilled Pen-Shell Scallops)
The sweet adductor muscle of the pen shell — a large fan-shaped clam from these waters — skewered and grilled with scallion oil and peanuts. Tender, subtly sweet, with a clean ocean flavour.
About this dish
Biên mai is the pen shell, a large fan-shaped bivalve that anchors point-down in the sandy seabed around Phu Quoc, and the còi is its prized adductor muscle — the single round nugget of meat that holds the shell closed. Sweet, tender, and scallop-like but with a cleaner, more mineral flavour, the còi is considered one of the island's finest grilling seafoods, ranked alongside true scallops and egg squid. It is threaded onto skewers and grilled quickly over charcoal so it stays juicy, brushed with hot scallion oil (mỡ hành) and finished with crushed peanuts, the same treatment given to urchin and oysters at the night-market grills. Because each pen shell yields only one còi, the dish carries a small sense of luxury, and it is best eaten the moment it comes off the coals, with lime and the ubiquitous salt-pepper-lime dip.
Allergen information
Preparation methods may vary by restaurant. Always confirm with staff if you have severe allergies.
Where to try
Phu Quoc (Dinh Cậu) Night Market grill stalls; Hàm Ninh seafood restaurants