It may not look like much - jet black, slimy, and rough to the touch - but the black sea cucumber, locally known as don dot or sea leech, is one of Quang Ninh’s most sought-after coastal treasures.
Locals consider it a gift from nature, a "heaven-sent" delicacy that appears only in pristine, deep-water environments around areas like Van Don and Quan Lan.
Black sea cucumbers live at the bottom of the sea, preferring rocky seabeds, coral reefs, or sandy zones where water is clean and cool. Sometimes, they are washed closer to shore, hiding under rocks or in sand crevices.
Despite their intimidating appearance - long, soft-bodied, with a slightly sticky, bumpy black skin - they are prized for their chewy texture and versatility in cooking.
Black sea cucumbers, or sea leeches, are harvested from Quang Ninh’s deep, clean waters. Photo: Sinh TV
Harvesting them is a skilled endeavor. Though they move slowly and are easy to catch, finding them requires trained eyes. Divers often rely on air bubbles rising from rock crevices to locate these elusive creatures.
Nguyen Trang, who runs a seafood business in Van Don, explains that sea cucumbers can be harvested year-round. Still, the best quality is found between December and April, when winter waters yield plumper, cleaner specimens - some weighing up to a kilogram.
Once caught, the cucumbers are carefully gutted and cleaned to preserve their freshness. What ends up in markets is usually pre-processed, so customers only need to rinse, boil, and prepare them as desired.
Fresh sea cucumber typically sells for $12 to $20 per kilogram, depending on size and season. For longer shelf life and easier shipping, they're often dried and sold as a premium ingredient for soups and stews.
Not for the faint of heart, but worth the leap
Pre-processed sea cucumber ready for cooking. Photo: Nguyen Sy Hiep
Stir-fried sea cucumber with vegetables, a popular dish in Van Don. Photo: Hai San Van Don
Many first-time eaters hesitate. The name, the shape, and the touch can all be off-putting.
Nguyen Sy Hiep, a Quang Ninh resident, notes that even locals sometimes recoil at first glance. But those who brave a bite are often surprised.
“There’s a unique crunch - like pork stomach - but more refined. When prepared well, it loses all its fishiness and becomes a delicacy,” said Hong Van from Hanoi, who tried sea cucumber during a trip to Van Don.
She admitted she was hesitant at first. But once the sea cucumber was stir-fried with vegetables, she found the flavor “completely different from what it looks like.”
Van even compared sea cucumbers from different provinces and concluded Quang Ninh’s versions were superior - more flavorful, less rubbery, and suited to northern palates.
Now, she occasionally orders them to recreate dishes for her family at home.
A regular at weddings and feasts
Black sea cucumber often appears at wedding banquets and festive gatherings. Photo: @jaeye0nyy
When cooked properly, sea cucumber is crunchy, naturally sweet, and delicious. Photo: Sinh TV
In Quang Ninh, black sea cucumber is a staple in celebratory meals. From wedding banquets to Tet feasts, it often takes center stage alongside other traditional dishes.
According to Van, the key to a successful dish lies in the preparation.
If bought fresh, the cucumbers must be split open to remove internal organs and slime. Even the pre-processed kind needs careful handling - scrubbing with salt, multiple rinses, and a few rounds of boiling to remove any lingering grit or bitterness.
“The skin is slippery and doesn’t absorb flavor easily, so pairing it with broths, stir-fries, or hearty stews helps balance its texture,” she explained.
Some tips she shared include boiling it with papaya leaves, soaking in cold water for extra crunch, and slicing it thick or thin depending on the dish.
Stir-fried sea cucumber with vegetables is a favorite, as is sea cucumber soup or porridge. Each preparation highlights the ingredient’s subtle sweetness and satisfying chew.
“It’s not for everyone at first,” Van laughed, “but once you try it, you’ll get why people call it a hidden gem from the sea.”
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