Sea cucumbers, also known as sea rum, are a type of mollusk found in the coastal regions of Central Vietnam. They are a unique delicacy, distinct from the sea cucumbers found in Haiphong and Quang Ninh. The following is a guide to these fascinating creatures and the local delicacy they inspire.
Sea rum have a distinctive appearance, with a tubular body that burrows deep into the sand, widening in the middle and tapering at both ends. Their mouths are funnel-shaped, surrounded by feathery tentacles that resemble a beard, which they use to search for food.
Sea rum are a type of grayish-brown sea cucumber. Their tubular bodies are slimy to the touch. Photo: Bep Ben Suon Doi
According to Le Van Thanh, owner of the Le Gia seafood wholesaler in Thanh Hoa city, sea rum can be harvested year-round, but the best time is during the summer months, from March to June.
In the past, sea rum were not commonly eaten due to their slimy texture and strong fishy taste, which made them time-consuming to prepare. However, they have recently gained popularity among food enthusiasts. As a result, fishermen from Nghe An and Thanh Hoa provinces venture out to catch sea rum during the season.
“Sea rum are usually sold by weight when they are still full of water,” Mr. Thanh said. “Each kilogram typically contains 6-10 sea rum, depending on their size, and they are priced at 300,000-400,000 VND [~$12-16] per kilogram.”
Sea rum are commonly found in the coastal areas of Nghe An and Thanh Hoa provinces, particularly in Dien Chau, Nghe An. Photo: Thanh Tom Hum
To catch sea rum, local fishermen have to immerse themselves in the water for hours as these creatures inhabit different depths, and the deeper they live, the more valuable they are.
For those that wash up on the beach, one must move gently to avoid disturbing the water. Sea rum are sensitive to movement and will retract into the sand if they sense any disturbance. It takes skill and experience to harvest them without damaging their bodies or leaving their root-like feet behind.
Underwater, the tentacles of the sea rum resemble blooming flowers, but they retract when brought to the surface. They are usually white or grayish in color.
Preparing sea rum for cooking requires several steps to remove their slimy texture and strong fishy taste. First, they are soaked in freshwater for about 30 minutes to draw out the salt. Then, they are rubbed with rice husks or a mixture of vinegar, lime, and salt to further clean and neutralize the taste. After a thorough rinse, the sea rum are gutted and rinsed again to remove any remaining sand.
The next step is to blanch the sea rum in boiling water, adding ginger and lemongrass to reduce the fishy smell. At this point, they can be cooked fresh or dried for longer preservation.
For dried sea rum, they must be soaked in warm water for several hours before cooking. The water should be changed regularly, and the longer they soak, the better. Once the sea rum have softened and plumped up, the outer skin is removed, and they are rinsed and blanched again before being used in recipes.
Sea rum have gained popularity among food enthusiasts, and one of the most beloved dishes featuring this delicacy is braised sea rum with banana flower. Photo: Tulinh Bui, Tran Van Quynh
In Central Vietnam, sea rum are used in various dishes, including stir-fried banana flower, sour soup with Vong leaves, and the most popular dish, braised sea rum with banana flower.
For this signature dish, unripe banana flowers are chosen and cut into thin strips, then soaked in salted water to reduce their stickiness and prevent discoloration. The banana flower is then parboiled to remove any bitterness and create a crisp texture similar to lotus stems. A fragrant stir-fry of shallots and lard (or cooking oil) is prepared, and the banana flower is added, along with a little water to create a braising liquid. Just before the banana flower is fully cooked, the prepared sea rum are added, along with seasoning to taste. Finally, chopped lolot leaves or purple perilla, mint, and sawtooth coriander are stirred in just before serving.
Braised sea rum with banana flower is best enjoyed hot. Photo: Lam Pham Khanh
Mr. Lam Tung, a visitor from Hanoi, described his experience tasting this unique dish: “The braised sea rum with banana flower had a delightful crunch from the various ingredients, balanced by a mild sourness from fermented rice and a hint of spice from chili, scallions, and black pepper. The sea rum themselves had a pleasant chewy texture, and those containing roe were especially creamy and tender. The careful preparation had successfully removed any fishy taste, leaving a delicious and unique dish.”
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