10 Signature Seafood Dishes You Must Try at Dai Viet Restaurant

Vietnam’s Seafood Soul, Served 24/7

Vietnam’s 3,000+ km coastline gifts the country a dazzling seafood tradition. From humble snail carts to fine dining, seafood is at the heart of Vietnamese cuisine. At Dai Viet Restaurant, a trusted Vietnamese restaurant chain in District 1, Ho Chi Minh City, we bring this tradition to life 24/7 with live seafood tanks, 8 branches, and bold regional flavors.

Here are 10 must-try dishes that define who we are.

1. Tropical Rock Lobster with Lua Dai Viet Sauce

The tropical rock lobster (tôm hùm bông) is a luxurious delicacy known for its sweet, firm flesh. At Dai Viet, we elevate it by pan-searing it with our house-special Lua Dai Viet sauce — a buttery, garlicky blend infused with lime and lemongrass. It’s a fusion of Central and Southern Vietnamese flavor profiles, balancing citrusy brightness and creamy richness. Dip each bite into green chili salt or spoon the sauce over rice. Either way, it’s indulgent, celebratory, and undeniably Vietnamese.

Tropical rock lobster with signature Lua Dai Viet sauce – rich, tangy, and unforgettable

2. Ca Mau Crab in Tamarind Sauce

Hailing from the mangroves of Ca Mau, these crabs are prized for their juicy, white meat. We stir-fry them in a deeply caramelized tamarind sauce, packed with garlic, chili, and fish sauce. The sticky glaze clings to every leg and claw. It’s a dish that demands hands-on eating — break the shell, savor the meat, lick the sauce from your fingers. It’s messy in the best way, and a must-have for first-timers exploring seafood in Vietnam.

Sweet and sour Ca Mau crab stir-fried in thick tamarind glaze – a southern Vietnamese classic

3. Sentinel Crab with Signature Sauce

Smaller than its Ca Mau cousin, the ghẹ xanh (sentinel crab) offers tender meat and sweeter flavor. At Dai Viet, we toss it in the same butter-based sauce that made our lobster famous. Served cracked and hot from the wok, it pairs wonderfully with cold beer and steamed rice. This dish shows that even smaller crabs can pack a punch — and that Vietnamese seafood doesn’t need luxury ingredients to impress.

Sentinel crab dip in Lua Dai Viet sauce – messy, spicy, and deeply flavorful

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4. Devil Scorpionfish Grilled with Salt & Chili

It may look menacing, but devil scorpionfish (cá mặt quỷ) is a seafood gem. The meat is mild, flakey, and has the fatty richness of black cod. We grill it over fire with chili salt until the skin crisps and the inside stays moist. Served whole with lime wedges and herbs, it’s a favorite among seafood lovers looking for something out of the ordinary — uniquely Vietnamese and deeply delicious.

Grilled devil scorpionfish – crispy outside, soft inside, and surprisingly sweet

5. Giant River Prawn with Wasabi Dip

Massive, meaty, and full of character — the giant river prawn is a feast in itself. At Dai Viet, we split and grill the prawns over charcoal to bring out their natural sweetness, then serve them with our signature wasabi dipping sauce. Unlike Japanese wasabi, ours leans creamy and citrusy with a spicy kick. It’s a modern take on classic grilling that works wonderfully with wine or beer.

Fire-grilled giant river prawn with Vietnamese-style wasabi sauce – sweet meets heat

6. Titan Triggerfish Grilled with Salt & Chili

Cá bò giáp is often called “the wagyu of Vietnamese fish” thanks to its dense texture and marbled fat. Grilled with our chili-salt rub, it develops a crisp exterior and rich, juicy bite. This dish is often served whole at the table, inviting you to flake the meat apart and dip into a tangy citrus fish sauce. It’s the kind of Vietnamese seafood that’s simple, but unforgettable.

Grilled titan triggerfish – dense, juicy meat with fiery salt and chili crust

7. Grilled Atlantic Triton's Trumpet Snail with Chili Salt

This majestic snail, also known as the Atlantic Triton’s trumpet, is prized in Vietnam for its thick, chewy meat and bold flavor. At Dai Viet Restaurant, we grill it over open flame and season it with coarse chili salt, allowing the natural brininess to shine through a layer of spice and smoke. The dish is served right in the dramatic, spiraled shell, accompanied by green chili dipping sauce and fresh herbs. It’s a striking appetizer or drinking snack, delivering heat, chew, and a deep taste of the sea.

Grilled alantic triton's trumpet with chili salt – chewy, smoky, and perfectly spiced

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8. Giant Ramose Murex Snail Salad with Banana Blossom

A refreshing contrast to grilled seafood, this Vietnamese salad combines tender slices of giant ramose murex snail (ốc gai đại) with julienned banana blossom, shredded herbs, and roasted peanuts. Tossed in a classic fish sauce-lime dressing with a touch of chili and garlic, the dish is light yet flavorful. It balances texture — chewy snail, crisp blossom, soft herbs — with bright acidity and umami. As one of the more refined seafood salads on our menu, it’s both healthy and deeply rooted in Vietnamese culinary tradition.

Banana blossom salad with giant ramose murex snail – fresh, crunchy, and delicately herbal

9. Red Grouper Steamed with Ginger & Soy

This is Vietnamese-style fine dining — humble ingredients elevated with gentle technique. The red grouper is steamed whole with ginger, scallions, and soy sauce, bringing out its tender texture and clean flavor. It’s delicate but deeply flavorful, often enjoyed during family celebrations or special occasions. If you’re new to steamed fish, this is the gold standard.

Steamed red grouper with soy and ginger – clean, fragrant, and beautifully balanced

10. Baked Baby Lobster with Cheese

If you love rich, comforting seafood, this dish is made for you. At Dai Viet Restaurant, we take the sweetest baby lobster and split it open, topping it generously with buttery cheese, garlic, and herbs before baking it in the oven until bubbly and golden brown. The lobster stays juicy and tender beneath a crust of creamy, melted cheese, creating a luxurious flavor explosion in every bite. A favorite among cheese lovers and seafood fans alike, this dish is perfect for sharing—or keeping all to yourself. Served hot with lemon wedges and garlic butter sauce on the side, it's one of the most decadent items on our Vietnamese seafood menu.

Baked baby lobster with melted cheese – creamy, golden, and absolutely tasty

What Makes Vietnamese Seafood Unique?

• Regional diversity: Northern seafood is light and herbal; Central cuisine is bold and spicy; Southern dishes love sweetness and caramelized richness.

• Live ingredients: Many seafood restaurants like Dai Viet keep tanks for the freshest experience.

• DIY eating: Crabs, snails, and prawns are eaten by hand — dipped, cracked, and shared.

• Signature sauces: From tamarind to salted egg, sauces elevate each dish into something unforgettable.

Vietnamese seafood is about more than just taste — it’s about energy, fun, and connection.

Dai Viet Restaurant: Locations & Contact

With 8 central branches in District 1 and 24/7 service, Dai Viet Restaurant is your go-to Vietnamese restaurant for seafood in Saigon.

Branches:

1. Lua Dai Viet – 189–191–193 De Tham

2. Gao Dai Viet – 195–197 De Tham

3. Sen Dai Viet – 224–230 Bui Vien

4. Bien Dai Viet – 207 Bui Vien

5. Oc Dai Viet – 191–193 Bui Vien

6. Nong Thon Dai Viet – 125–131 Bui Vien

7. Cua Dai Viet – 183–185 Bui Vien

8. Hon Dao Dai Viet – 52–56 Bui Vien

Hotline: 028 8888 7888 & +84 356 154 334

Taste Vietnam in Every Bite

From the luxurious lobster to humble squid, every dish at Dai Viet Restaurant reflects the depth, heat, and soul of Vietnamese seafood culture. Whether you’re a foodie or just curious, come visit any of our locations in District 1 — the ocean’s finest flavors are ready, day or night.