Chad is an American professional chef who first came to Vietnam in 2008. Because he loves the culture and cuisine, he decided to bring his wife and three children to Vietnam in late 2022 and they have been living here since.

Chad has social network pages with hundreds of thousands of followers. On his YouTube channel, he regularly shares videos on his cultural and cuisine experiences in Vietnam and introduces numerous dishes.

Most recently, he went to Phu Quoc, which he believes is the most beautiful island of Vietnam and home of wonderful food. 

Before leaving HCM City for Phu Quoc, he was advised that he must taste crab blood curds, but he could not find the dish. Fortunately, he found a restaurant that served a similar dish – lobster blood curds.

Chad was accompanied by Will Courageux, 32, a French YouTuber, during the trip to Phu Quoc. The French man has been living and working in Vietnam for 10 years. Both visited a coastal restaurant on Tran Hung Dao street in Duong Dong Town.

The two guests saw how to prepare lobster blood curds. At first, raw lobster meat was chopped and put on a plate. The staff at the restaurant then cut into the nape of the lobster until its blood burst. It looked a bit blue, not brick-red. After that, the blood was mixed with the chopped lobster meat on the plate. 

They had to wait for some minute to see the lobster blood solidify. They just needed to sprinkle chopped herbs and minced chili on the top of the dish. They also used lemon juice, mustard or dipping sauces.

Phu Quoc people said the best lobsters for making blood curds are medium size – 0.8-1 kilogram. The lobster’s blood has a strange blue color, with a salty taste from the sea.

Chad said he once tried duck and goat blood in Vietnam, but had never tried blood curds made of seafood until he tried lobster’s blood. 

Will was surprised and seemed to be cautious when hearing that all the materials used to create the dish were not cooked. However, he did not hesitate to try the special dish.

Phan Dau