Kubanoff, who boasts a social media following of over 26 million, shared his adventure and culinary insights with his audience.

Chad, 37, who currently resides in Ho Chi Minh City, is famous for his cooking videos and street food experiences across Vietnam. His trip to Phu Quoc was guided by Katie, a local tour guide, who introduced him to various renowned eateries in the area.

Their favorite destination was the raft house area in Rach Vem, home to several floating restaurants.

Reaching these establishments required a short motorboat ride, adding an element of adventure to the culinary journey. Once there, Chad and Katie toured the floating restaurant, marveling at the fresh seafood and selecting dishes to be prepared on the spot.

Katie explained that these floating restaurants are popular among both locals and tourists for their fresh seafood and reasonable prices. "The staff here are always welcoming and enthusiastic, whether visitors just stop by for a drink or a full meal," she said.

Chad admitted feeling a bit apprehensive on the boat ride but found the experience rewarding. "This is probably the most special restaurant I have ever visited," he remarked.

At the restaurant, the staff guided them on how to catch fish, and Chad was thrilled to see a variety of seafood. Among the dishes they enjoyed were herring salad, grilled fan clams with scallion oil, grilled fish, steamed crab, fried crab, and seafood fried rice. The total cost of the meal was VND 930,000, which Chad deemed reasonable given the quality and freshness of the food.

Chad particularly enjoyed the herring salad, awarding it a perfect score of 10. He noted that while he had tasted herring salad in Ho Chi Minh City, it was not as fresh or flavorful as in Phu Quoc. "The fish is fresh and delicious, with a light taste. The peanut sauce is fragrant and delicious," he said.

Katie also praised the herring salad, describing it as one of Phu Quoc's famous specialties. "The herring here has a sweet and fragrant taste, thanks to the chef's seasoning and the marine environment," she added.

Mr. Quoc Viet, the owner of a seafood restaurant in Rach Vem, explained that making a delicious herring salad requires fresh fish, which are cleaned, filleted, and mixed with various ingredients such as onions, shredded carrots, shallots, chili, and grated coconut. The fish is then seasoned with a special sour sauce made from vinegar grown with ripe guava, creating a mildly sour and sweet flavor.

The thick dipping sauce, made from Phu Quoc fish sauce, lemon, sugar, garlic, chopped chili, and crushed roasted peanuts, is considered the "soul" of the dish, enhancing its flavor.

Herring is available year-round in Phu Quoc, but the best season is from July to August of the lunar calendar, when the fish is at its most flavorful. Locals prepare herring in various ways, but the most popular dish remains the herring salad, which is enjoyed raw to fully appreciate the freshness of the fish.

Phan Dau