Long Son oysters are one of the renowned specialties of Ba Ria - Vung Tau, particularly farmed in the Long Son island commune – an area with ideal natural conditions where brackish water from rivers meets the sea. Unlike common oysters, Long Son milk oysters are moderately small in size but stand out for their thick, tender meat, rich, creamy taste, and a sweet, refreshing aftertaste. Thanks to an environment rich in silt and minerals, the milk oysters here are highly regarded for their meat quality and nutritional value.
Long Son people raise oysters using traditional methods combined with improved techniques: using old oyster shells or nylon ropes as substrates, suspended in calm waters with few large waves for the oysters to grow naturally. Harvesting and processing are done manually, ensuring their freshness is preserved.
Long Son oysters can be prepared into many attractive dishes such as grilled oysters with scallion oil, oyster congee, raw oysters with mustard dip, or used as an ingredient in high-class dishes. This specialty not only attracts tourists but is also exported to many other provinces and cities. Coming to Long Son, enjoying oysters right at the floating rafts on the river is an unforgettable culinary experience, contributing to affirming the reputation of the coastal land of Vung Tau on Vietnam's culinary map.