If you have the chance to visit the coastal destination of Mui Ne - Phan Thiet in Lam Dong Province (within the boundaries of Phan Thiet City, formerly Binh Thuan Province), be sure to sample some of the area's most celebrated specialties, including one-sun-dried squid, lau tha hotpot and slipper lobster.

Lau tha hotpot

Lau tha is a rustic dish created by fishermen in the Mui Ne - Phan Thiet coastal area of former Binh Thuan Province, now Mui Ne Ward in Lam Dong Province.

Before tourism developed in the region, local residents would simply place whatever seafood they had caught into a pot, add water and cook it into a communal hotpot. The name "lau tha" originated from this tradition.

Unlike many hotpot dishes, diners do not need to carefully dip ingredients into the broth. Instead, they simply place their preferred ingredients into a bowl and pour the steaming broth over them.

The hot broth lightly cooks the ingredients, preserving their freshness and natural sweetness.

The ingredients used in lau tha are diverse, though fish remains the centerpiece. Accompaniments include shredded pork, thinly sliced omelet, cucumber strips, banana blossom, semi-ripe mango and aromatic herbs.

People in the Mui Ne - Phan Thiet area typically use local fish varieties such as duc fish, suot fish or mai fish, all known for their firm texture and naturally sweet flavor.

Slipper lobster

Slipper lobster is a crustacean with ten legs that thrives in warm coastal waters. In Vietnam, it is commonly found in the central and southern seas.

Mui Ne in Lam Dong Province, Con Dao Special Zone in Ho Chi Minh City and Phu Quoc Special Zone in An Giang Province are widely regarded as locations with ideal natural conditions for producing some of the highest-quality slipper lobster in the country.

The species gets its Vietnamese name, tom mu ni, from its large, flattened head, which resembles a traditional "mu ni" hat - a type of head covering designed to protect the ears and back of the neck.

In some localities, it is also known as tom vo. When caught, the lobster spreads its tail before snapping its body forward, producing a distinct clapping sound.

Vietnam is home to three varieties of slipper lobster: red, black and white. White slipper lobster is the most commonly harvested and consumed. Black slipper lobster is less abundant, while red slipper lobster is considered the rarest and most expensive.

Like spiny lobster, slipper lobster can be prepared in a variety of ways, including porridge, hotpot, steaming, garlic stir-frying and cheese-based sauces.

One-sun-dried squid

This seafood specialty is another dish visitors should not miss when traveling to the region.

In 2025, Phan Thiet one-sun-dried squid was the only Vietnamese dish to appear on a list of the world's best squid dishes compiled by TasteAtlas, a respected global food guide.

The dish ranked 10th among 33 squid-based dishes worldwide, receiving a rating of 4.1 out of 5.

TasteAtlas describes it as a traditional specialty originating from Phan Thiet. It is made from large, freshly caught squid that are dried under the sun for a single day before being grilled over charcoal.

Grilling one-sun-dried squid requires experience and careful temperature control. If the heat is too high, the squid may cook too quickly, becoming tough on the outside while remaining undercooked inside.

As it grills, the squid gradually turns a light golden color and releases an irresistible aroma.

Once cooked, the squid is cut into bite-sized pieces and typically served with chili fish sauce or chili sauce. TasteAtlas also recommends pairing it with a cold beer.

Thao Trinh