Kim Jae-yeon, who traveled from South Korea to Vietnam a month ago, was invited by a Vietnamese friend to join a family wedding in her hometown - Cai Rong township in the Van Don Special Economic Zone.

Despite a long journey - flying into Hanoi and then taking a four-hour car ride - Jae-yeon was eager to experience the cultural richness of a traditional wedding and sample the authentic local dishes.

The wedding followed conventional northern Vietnamese customs, including two main feasts: the “ap rap” dinner (a pre-wedding gathering) and the formal wedding banquet the next day.

At the ap rap, held the evening before the wedding, Jae-yeon joined the bride’s extended family for dinner. She was warmly welcomed, with relatives enthusiastically guiding her through each dish and explaining the menu.

Aside from common staples like sticky rice, boiled chicken, and steamed shrimp, the dinner featured regional delicacies from the sea, including grilled squid patties (cha muc) and boiled stone snails (oc da) - a local favorite.

Jae-yeon repeatedly expressed her enjoyment, eagerly trying everything on the table. Her reactions ranged from surprised curiosity to genuine delight.

On the wedding day, she returned early to witness the formal ceremony and partake in the main banquet.

The official wedding feast was even more extensive. Alongside familiar dishes, the table featured unfamiliar items like shredded dried squid salad, sea worm (sa sung) soup, seafood stir-fried vermicelli, and steamed “ngan” (a bivalve unique to northern Vietnam).

One dish particularly piqued her curiosity: stir-fried black sea cucumber.

“This looks like the sea cucumber female divers harvest in Jeju Island,” her Vietnamese friend explained.

Though unfamiliar in appearance, the dishes were attractively prepared and delicious. Jae-yeon found each one to have a unique and well-balanced flavor. Of all, the squid cake stood out as her favorite.

“It was absolutely delicious. I really loved the grilled squid cake,” she said.

Beyond the food, she was also moved by the warm and lively atmosphere of the wedding. The sense of community and the abundance of fresh, regional flavors left her deeply impressed.

“I felt so lucky to witness a traditional Vietnamese wedding and enjoy all these amazing dishes,” she shared.

Chef Nguyen Hai, based in Van Don, explained that the region’s rich marine environment allows locals to create distinctive banquet menus that highlight seafood - from snails and squid to sea cucumber and sa sung.

Popular wedding dishes in Van Don often include fresh sa sung soup, dried sa sung, squid cakes, boiled stone snails, and stir-fried black sea cucumber - a prized local ingredient.

Black sea cucumber, known locally as “don dot” or “sea slug,” is a rare and valuable catch from Van Don’s coastal waters. Though visually unappealing due to its dark, bumpy exterior, the ingredient is highly prized for its dense nutritional value, firm texture, and deeply savory taste.

Stone snails are also a signature appetizer at weddings. Naturally harvested and typically served boiled or steamed, they retain their original flavor, offering a slightly bitter but sweet, crunchy bite.

According to Hai, due to the variety and freshness of the seafood, a wedding banquet in Van Don often costs between USD 120–200 per table of 10 people. The dishes are carefully prepared, featuring a balance of soup, dry, stir-fried, and steamed items.

“This isn’t just a meal - it’s a culinary showcase of Van Don’s seafood culture,” he said.

Thao Trinh