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Dinh Cau夜市是Phu Quoc岛当地人和游客在日落后真正会去用餐的地方——坐在塑料凳上，享用烤海鲜、桃金娘酒（sim wine）和烤肉串（nem nuong）。
最后更新 · May 26, 2026 · 独立调研,无任何赞助。
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Phu Quoc's fish-and-coconut-milk noodle soup is one of Vietnam's most localized dishes. Here's where to actually find a good bowl — and one place to skip.
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Bun quay is Phu Quoc's most distinctive noodle bowl — you stir the broth and chili paste yourself at the table. Here's where to eat it well.
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Dinh Cau夜市每晚沿着Duong Dong镇的Tran Hung Dao街开市。在经历了多年的度假村开发、大部分特色被磨灭后，这里依然是Phu Quoc最真实的美食体验地。请空着肚子来，晚点来，也别理会那些说这里“只适合游客”的话——岛民们也经常在这里用餐。
夜市位于Dinh Cau岩石寺庙旁的一段道路上，约200米长的摊位在下午5:30左右开市，并根据当晚的繁忙程度在晚上10:30或11:00左右收摊。高峰时段为晚上6:30至8:30。在此时间段之外，你可以优先挑选最好的摊位，但部分摊贩可能还没准备好所有菜品。如果你想一次性尝遍所有美味，建议在晚上7点左右到达。
在附近的侧街停放摩托车非常方便。从Tran Hung Dao的背包客聚集区步行过来不到五分钟。
这是夜市的核心。整鱼、虎虾、配有葱油和花生碎的扇贝、辣椒香茅炒蛤蜊、切花烤鱿鱼——所有菜品均按重量或单件计价，具体取决于摊位。半公斤虾的价格约为120,000–180,000 VND，一盘扇贝约为60,000–90,000 VND，一整条烤鱼根据大小和品种约为50,000–80,000 VND。
点餐流程：先逛一遍摊位，看看冰块上的食材，指给你想要的，并在他们上烤架前商定好大概价格。大多数摊贩的英语水平足以完成这笔交易。千万别错过蘸酱——盐、青柠和辣椒是这里烤海鲜的标准搭配，能很好地中和焦香味。
“Nem nuong”（烤猪肉串）出现在好几个摊位上，当海鲜摆在面前时，很容易被忽视。千万别错过它。这里的吃法通常是在桌上用米纸包裹新鲜香草，蘸上发酵花生酱，这种酱料比旅游餐厅里常见的甜辣酱更浓郁、更有层次感。六到八串的价格约为50,000–70,000 VND。
在主街的边缘，一些推车售卖塞满肉酱、腌菜和煎蛋的“banh mi”，价格为20,000–25,000 VND。如果你到得早，想在烤架预热时垫垫肚子，这是个不错的选择。还有一些摊位提供“goi cuon”——鲜虾春卷，作为烟熏火烤后的清爽调剂非常合适。
不去尝试“ruou sim”（桃金娘酒）的Dinh Cau夜市之行是不完整的。这种酒由生长在Phu Quoc森林中的野生桃金娘果（Rhodomyrtus tomentosa）酿制而成。按杯或按小瓶出售，价格从30,000 VND起。口感介于清淡的浆果果汁和粗犷的葡萄酒之间，微酸微甜。这是岛上的特色，你在其他任何地方都找不到同样的味道。建议买小瓶装带走，而不是那些大号的纪念品装——小瓶装通常更新鲜。
图片来源：Nguyễn Hoàng Văn，来自Pexels
繁忙的夜晚大约有100个摊位。质量相对稳定，但并不统一。几点实用建议：
多个摊位提供冰镇“bia hoi”（扎啤），每杯约10,000–15,000 VND。瓶装啤酒（Saigon、Tiger、333）价格为20,000–30,000 VND。夜市边缘推车售卖的新鲜椰子水售价20,000 VND，如果你在阳光下暴晒了一整天，这是最好的选择。
图片来源：AN Nhol，来自Pexels
两人吃得尽兴——烤海鲜、nem nuong、一轮sim wine和啤酒——总花费在350,000至600,000 VND之间，具体取决于你点了多少海鲜。虽然这并不是岛上最便宜的一餐，但考虑到所获的品质，这非常划算，而且远好于度假村餐厅里同等价位的食物。
Dinh Cau夜市每天营业；下雨会减缓经营速度，但很少完全关闭——摊贩们会拉起防水布继续营业。如果你想要更宽敞的空间，可以选择工作日前往；在旺季（11月至次年4月）的周末，这里会变得非常拥挤。从Duong Dong镇的大多数旅馆步行即可到达夜市，从南部的度假村地带乘坐xe om（摩托车出租车）单程费用约为60,000–80,000 VND。