
Peanut Worm
Sá Sùng
A prized Co To Island seafood specialty
Photos
What's in it
- Dried peanut worm
- Garlic
- Cooking oil
- Salt
- Chili
- Lime
- Pepper
- Fish sauce
Best moments to enjoy it
Best enjoyed fresh-cooked at lunch or dinner, or bought dried as a souvenir ingredient
Origin & history
Sá sùng has long been harvested by coastal communities in Quang Ninh, especially around Co To and nearby islands. It is considered a premium local ingredient in northern Vietnam and is traditionally valued both as a delicacy and as a broth enhancer.
How to order & pay
For solo diners, order a small plate first because portions are usually meant for sharing. Ask for 'one-person portion' or 'half portion' if available. If buying dried sá sùng, confirm the grade and whether it is cleaned and ready to roast. In local spots, point to the dish and say 'một phần sá sùng' to avoid confusion.
Carry cash in small notes, especially on Co To Island and at casual seafood stalls. Some restaurants may accept bank transfer or QR payments, but cash is still the safest backup for solo travelers.
Allergens, nutrition & health
Allergens
Seafood; may be cooked with fish sauce, garlic, chili, and shared cooking oil
Nutrition & benefits
High in protein and minerals; often used in small portions because of its strong flavor and premium price
Health notes
Because it is a seafood product, avoid it if you have shellfish or seafood allergies. Dried versions can be salty, so drink water and balance with rice or vegetables. If your stomach is sensitive, start with a small amount.
How to eat it
Eat roasted sá sùng as a crunchy snack with beer or rice, or add a small amount to broth for extra sweetness. If served stir-fried, eat it hot and fresh for the best texture. Use chopsticks or your fingers if it is served as a dry snack.
Best spots in Co To Island
- 4.3
Co To Market
Chợ Cô Tô
XQ97+VC8, Nam Hai, Co To, Quang Ninh, Viet Nam
- Hours
- 5:00 AM–11:00 PM
- 4.8
Nhà hàng Hoàng Hôn Cô Tô
Nguyễn Trãi, Khu 3, Cô Tô, Quảng Ninh, Vietnam
- Hours
- Open 24 hours

