Charcoal-Grilled Horseshoe Crab & Green Mango Roe Salad
About this Dish
Golden horseshoe crab roe grilled in its shell over charcoal and tossed with shredded green mango, Vietnamese coriander, and roasted peanuts.
Charcoal-Grilled Horseshoe Crab and Green Mango Roe Salad is a prized coastal-estuary delicacy from Go Cong brought directly to heritage seafood kitchens along Extended Hung Vuong Boulevard and National Route 50 in Dao Thanh Ward, My Tho City. True to the Vietnamese idiom "inseparable as horseshoe crabs," the species travels in mated pairs; during the winter monsoon from the tenth to the second lunar month, females are brimming with golden roe beneath their carapace. Preparing horseshoe crab requires master knife skills to cleanly remove the digestive tract while preserving the intact roe sac. Grilled directly inside its upturned shell over glowing charcoal with scallion oil and lemongrass, the roe turns rich, nutty, and aromatic. Tossed with julienned green mango, Vietnamese coriander (rau ram), crispy shallots, roasted peanuts, and sweet-sour fish sauce, it offers an unforgettable gastronomic experience.
National Route 50 Estuary Seafood House
Extended Hung Vuong Blvd, Dao Thanh Ward, My Tho City
Originated among coastal fishermen of Tan Thanh and Vam Lang (Go Cong, Tien Giang) along the Tieu River estuary, becoming a signature specialty along My Tho's Route 50 corridor.
Scoop the golden horseshoe-crab roe and green mango salad onto crispy prawn crackers or toasted sesame rice paper to savor the nutty roe against bright tart mango.
Mung-bean horseshoe crab congee, chilled beer, or traditional Go Cong glutinous rice wine.
