Tiny mollusks called ‘don’ make a rustic delicacy of Vietnam’s Quang Ngai

Don are tiny mollusks living in brackish rivers such as the Tra Khuc and Ve rivers.

They resemble hen — the baby mussels used in Hue’s famous com hen — but are smaller, with tender, sweet, and nutritious meat.

When eating, the light, naturally sweet broth made from don is poured over crushed crispy rice paper and fresh herbs, creating a simple yet unforgettable flavor. 

To prepare the dish, locals first wash away the sand and briefly boil the mollusks to extract a clear broth, which is considered the “soul” of the dish. 

The natural sweetness of the broth requires little seasoning. 

The meat is lightly sautéed with scallions or scallion oil to retain its freshness. 

When serving, the hot broth is poured over broken pieces of grilled rice paper or plain rice paper, accompanied by scallions, fresh herbs, bird’s-eye chili, and a pinch of pepper.

What makes don unique is the way it is eaten: diners mix the broth and rice paper together as they eat.

The broth softens the rice paper, blending with the sweetness of the mollusks, the heat of the chili, and the aroma of scallions.

Simple as it may seem, the dish leaves a lasting impression with its distinctive flavor unlike any clam or mussel dish elsewhere.

Today, don is not only found in small riverside eateries or local family meals but has also become a must-try specialty for visitors.

Many travelers to Quang Ngai seek out a modest street stall to enjoy a steaming bowl of don, humble yet deeply comforting.