My family is from Phu Quoc, famous for its fish sauce. Anyhoo, we often grill oysters and then serve with a lime/pepper/salt mixture. Sometimes we'll add a drizzle of scallion oil. Nothing complicated.
My family is from Phu Quoc, famous for its fish sauce. Anyhoo, we often grill oysters and then serve with a lime/pepper/salt mixture. Sometimes we'll add a drizzle of scallion oil. Nothing complicated.
Thanks, Maryam and Amysarah. You've given me ways to think about this. I am leaning toward fried oysters (since I'm in the south) with a mignonette as you've suggested for dipping, and some crepes on the side, with lettuce to wrap.
No idea if it's authentic, but I agree a mingonette with lime, fish sauce, cilantro, ginger, etc. sounds lovely for either grilled or raw oysters.
Also, Banh Xeo, eggy rice flour crepes, stuffed with various vegetables, sprouts, scallions, etc., often include shrimp or squid; I think oysters would be delicious too. You tear off pieces, wrap in soft lettuce and dip in Nuoc Cham (fish sauce/lime/chilies, etc.) There are many Banh Xeo recipes online. Traditional Korean Pajeon rice pancakes are similar - and they frequently contain oysters, clams, etc.
I don't believe this is in any way traditional, but I have a Cambodian friend who grills them and serves them with a mignonette made of chopped shallot, garlic, fish sauce, cilantro, and lime juice. Those flavors could easily read as Vietnamese.
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Also, Banh Xeo, eggy rice flour crepes, stuffed with various vegetables, sprouts, scallions, etc., often include shrimp or squid; I think oysters would be delicious too. You tear off pieces, wrap in soft lettuce and dip in Nuoc Cham (fish sauce/lime/chilies, etc.) There are many Banh Xeo recipes online. Traditional Korean Pajeon rice pancakes are similar - and they frequently contain oysters, clams, etc.