Chad Kubanoff is an American professional chef who first came to Vietnam in 2008. Because he loves the culture and cuisine of the S-shaped strip of land so much, at the end of 2022, he decided to bring his wife and 3 children to Ho Chi Minh City to live and work here.
Chad currently has hundreds of thousands of followers on social media. On his YouTube channel, he also regularly shares videos about his cultural and culinary experiences in Vietnam, introducing countless delicious dishes that he has had the opportunity to enjoy.
Most recently, Chad traveled to Phu Quoc. He commented that this is “the most beautiful island in Vietnam”, attracting tourists with a series of famous local specialties. Therefore, on this trip, the American chef also took the opportunity to enjoy some delicious dishes. Among them, lobster blood pudding is the dish that surprised and delighted him the most.
“One dish I was told I had to try when I came to Phu Quoc was crab blood pudding. However, finding this dish was not very feasible for me. Luckily, I found a restaurant that served a similar dish, lobster blood pudding,” Chad said.
Chad was accompanied by Will Courageux (32 years old) – a French YouTuber who has been living and working in Vietnam for nearly 10 years. The two went to a coastal restaurant on Tran Hung Dao Street, Duong Dong Town.
Here, two foreign guests were able to see firsthand how lobster blood pudding is prepared. First, the live lobster meat is minced and placed on a plate. The staff will cut the lobster blood and pour it over the meat plate, then mix it well. Wait a moment for the lobster blood pudding to coagulate, then sprinkle chopped herbs and chopped chili on top, squeeze in lemon juice and serve with mustard or other dipping sauces depending on the customer's request.
To make delicious blood pudding, Phu Quoc people often choose lobsters of moderate size, weighing from 8 ounces to 1 kilogram. The resulting lobster blood has a strange green color, mixed with a bit of salty taste from the ocean.
Chad said he had enjoyed duck and goat blood pudding in Vietnam but had never seen blood pudding made from seafood. Will was surprised and a bit wary when he learned that the ingredients used to make this blood pudding were all still alive.
“The shrimp blood is quite strange, it solidifies quickly like gelatin. The taste seems okay. However, I still prefer duck blood pudding and goat blood pudding,” Chad commented after tasting the first piece of lobster blood pudding.
As for Will, although he was a bit wary, he did not hesitate to enjoy this strange dish. The French guest also showed that he was no less of a gourmet than the Vietnamese when he scooped up a piece of shrimp blood pudding and added some mustard and lemon juice.
“It’s not my favorite dish, but it’s okay with beer. Honestly, I can’t taste the blood pudding, so it’s quite easy to eat. It doesn’t have a fishy smell and feels like jellyfish in Europe,” Will described.
Also at the restaurant, the two Western guests enjoyed many delicious dishes made from Phu Quoc's typical ingredients such as Melaleuca mushroom soup, herring salad, garlic-fried lobster, etc. Among them, herring salad is Chad's favorite dish. He expressed that he could eat this dish many times without getting bored and if he had the chance to return to the "Pearl Island", he would definitely enjoy it again.
Phan Dau
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