Brian Jeffrey
Discover a spicy and aromatic dish that stands out in the local culinary scene: large tuna eyes cooked with a blend of traditional herbs and spices. While the presentation might be daunting for some, those who take the plunge are rewarded with a robust taste that highlights the region’s gastronomic specialties.
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Phu Yen, recognized as the “tuna capital” of Vietnam, witnesses the annual capture of thousands of tons of tuna. Among the diverse tuna dishes, the stewed tuna eye, referred to locally as the “ocean headlight,” takes the spotlight.
This dish, infused with traditional Chinese herbs, was acknowledged as one of Vietnam’s top 10 specialties by the Vietnam Record Association in 2014.
Tram Anh, who runs a prominent tuna restaurant in Tuy Hoa City, notes that tuna eyes can be prepared in several styles, including in porridge, sour soup, or braised with pepper. However, the most beloved method is stewing with an array of herbs.
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Locals prefer tuna eyes from fish over 40kg to ensure premium quality. Each eye, substantial in size, can weigh between 100 to 300 grams, comparable to a rice bowl.
Prior to cooking, the eyes undergo boiling in salted water to eliminate any residual fishy scent. Then they are stewed in a clay pot with herbs like jujube and goji berries, alongside vegetables, simmered for 20 to 30 minutes.
“A wide-mouthed clay pot is essential for effectively maintaining the heat, ensuring the dish remains warm and full of flavor,” Tram Anh emphasizes. The dish is served bubbling in the clay pot, enhancing the dining experience as it continues to cook.
Enjoy stewed tuna eyes while they’re hot, garnished with pepper, chili, finely chopped shallots, and fresh ginger. For those looking for a richer taste, adding tuna meat or belly is a common practice.
Serving side dishes like mustard greens or perilla leaves helps counterbalance the richness of the main dish.
Despite the popularity of stewed tuna eyes, this dish may challenge those with a timid palate. Many diners hesitate at first due to its unusual appearance.
However, those brave enough to try it will discover the flavorful combination of succulent tuna, crunchy cartilage, and a delicate, aromatic broth that creates a unique culinary adventure.
This specialty is now packaged and distributed to various regions, sharing Phu Yen’s taste with diners across the country.
The tuna fishing season in Phu Yen starts in January, with April being the ideal month for catching high-quality fish. This is also a perfect time for tourists to explore the province and indulge in its exceptional cuisine.
Prices for this dish range between 40,000 to 50,000 VND per serving, offering an exquisite and affordable insight into Phu Yen’s rich culinary heritage.
