Ha Tien in An Giang Province (formerly in Kien Giang Province) is known not only for its natural landscapes and historic sites but also for its distinctive local cuisine. One of its specialties is mắm cà xỉu, a fermented seafood dish made from cà xỉu, which is scientifically called Lingula anatina.
Cà xỉu, also called giá bể, looks like green mussels but has a shorter, rounder shell. Its most recognizable feature is a white, whisker-like appendage, three to five centimeters long, which is crunchy and rich in flavor. Locals often call it the “sea bean sprout” because of its appearance.
Cà xỉu typically inhabits brackish, muddy seabed, with the harvesting season running from June to August. The white “whisker” is considered the most prized part, valued for its texture and nutritional content.
Fermented cà xỉu is the most common preparation method. After cleaning, they are briefly blanched in hot water, then marinated in a mixture of Phu Quoc anchovy fish sauce, garlic, and chili for six to eight hours. The resulting product has a pungent aroma and salty flavor, often served with steamed rice, vermicelli, or in salads.
A popular local dish is gỏi mắm cà xỉu (fermented cà xỉu salad), which combines the fermented cà xỉu with shredded green mango, herbs, and roasted peanuts. The dish blends the saltiness of the seafood with the sourness of mango and the fragrance of fresh herbs.
To cater to visitors seeking souvenirs, Ha Tien producers now package fermented cà xỉu in sealed containers for easier transport. This product has become a notable part of the region’s culinary identity and an example of how local seafood is adapted for broader markets.
