“This step takes a lot of time and effort because oc song kinh is small - only about the size of two fingertips - so each one must be cleaned individually,” said Men. “Their shells are hard, and the seaweed is tightly attached to the flesh. You have to scrape thoroughly to reveal the white, chewy meat that resembles abalone.”

Once cleaned, the meat is prepared in various ways with custom seasoning. The simplest dishes, which best retain the natural flavor of the mollusk, are boiling or steaming. When hot and freshly cooked, it is typically served with ginger fish sauce or salt with lime and pepper.

More elaborate dishes include banana blossom salad (goi hoa chuoi), porridge, or stir-fried versions. Each dish offers a distinct taste and can be enjoyed by both adults and children.

Mai Linh, a visitor from Ho Chi Minh City, had a chance to try an oc song kinh salad during a homestay experience in Kien Giang. She found it flavorful and pleasantly unusual.

“The meat was firm, chewy, and slightly sweet, similar to sea shrimp,” she said. “At first glance, I was a bit scared to eat it. It didn’t look like something edible. But once it was cooked, I was surprised at how tasty it turned out to be.”

She added that oc song kinh is currently harvested and sold on a small scale within local communities and is not yet widely available in tourist restaurants or seafood markets.

According to Le Men, while oc song kinh can be turned into many delicious dishes, not everyone should try it. Those with sensitive stomachs or a history of seafood allergies should proceed with caution.

Thao Trinh