# Hải Sản Hà Linh > A big, open seafood house on Trần Phú with wall-to-wall live tanks: pick your own lobster, grouper, crab or still-jumping squid, agree the weight, and the kitchen cooks it the way you ask. Tank prices are posted on the tanks themselves and change with the market; everything else — salads, hotpots, porridges and family rice dishes — is priced on the menu. Listed prices exclude VAT (8% on food, 10% on beer and soft drinks); card payment carries a 2.5% surcharge. **Address:** 34 Trần Phú, Nha Trang, Khánh Hòa **City:** Nha Trang, Vietnam **Phone:** +84 332 006 116 **Menu page:** https://getmenu.duckdns.org/p/hai-san-ha-linh-nha-trang ## Menu ### Live Seafood — Market Price - **Lobster** — market price Spiny lobster kept alive in the tank until you point at it — weighed at the table, then grilled with scallion oil, steamed, or turned into hotpot and porridge. - **King Crab** — market price The showpiece of the tank room — a whole king crab, legs packed with sweet meat and the shell full of roe, split and cooked to order. - **Live "Jumping" Squid** — market price Squid so fresh it is still flicking when it leaves the tank — the house signature, usually steamed with ginger or eaten raw with mustard and lime. - **Mantis Shrimp** — market price Armoured mantis shrimp from the tank — firm, sweet tail meat that Nha Trang cooks steam with beer or roast in salt and chilli. - **Black Tiger Prawn** — market price Large striped tiger prawns, sold by weight from the tank and best simply grilled over charcoal or steamed in coconut water. - **Whiteleg Shrimp** — market price The everyday shrimp of the Vietnamese coast — smaller and sweeter than tiger prawns, sold live by the kilo. - **Blue Swimmer Crab** — market price Small blue swimming crabs from the tank — steamed with beer they are the standard Nha Trang table crab; the roe-heavy females are the ones to ask for. - **Babylon Snail** — market price The prized "sweet-scented" sea snail of Khánh Hòa — pale spotted shells, tender meat, usually steamed with lemongrass or grilled in salt and chilli. - **Clams** — market price Hard-shell clams from the tank, sold by weight — steamed with lemongrass and chilli they open into their own broth. - **Oysters** — market price Live oysters shucked to order — eaten raw with lime and wasabi, or grilled under scallion oil and peanuts. - **Grouper** — market price Reef grouper swimming in the tank until it is netted — firm white flesh that takes equally well to steaming with soy and ginger or to a sour hotpot. - **Pomfret** — market price Flat silver pomfret with fine, mild flesh and few bones — the fish Vietnamese families pick for steaming or frying whole. - **Triggerfish** — market price Leatherjacket triggerfish — the tough skin is peeled off whole, leaving lean sweet meat that Nha Trang grills or simmers in a sour broth. - **Cobia** — market price Big farmed-in-the-bay cobia with rich, fatty steaks and a famously good head — the classic base for a sour hotpot. - **Eel** — market price Thick-bodied eel kept live in the tank — rich, gelatinous flesh usually braised in clay pot, grilled with turmeric, or cooked into porridge. - **Sea Urchin** — market price Nha Trang's own delicacy: spiny urchins cracked open at the table for the orange roe, eaten raw with mustard, grilled with scallion oil, or stirred into porridge. - **Scallops** — market price Fan-shelled scallops grilled on the half shell — the sweet adductor muscle under scallion oil, crushed peanuts and a squeeze of lime. - **Geoduck** — market price The long-siphoned "elephant trunk" clam — crisp translucent flesh served thin-sliced as sashimi, flash-fried, or in soup and porridge. - **Hairy Ark Clam** — market price Ribbed "hairy" ark shells with deep red meat and a strong iron-sweet taste — grilled over coals until they open. - **Pen Shell** — market price Big wedge-shaped pen shells — only the round white muscle is eaten, seared fast so it stays sweet and just-set. - **Spider Conch** — market price A heavy horned conch: the firm white foot is sliced thin for salads, the softer parts steamed with ginger. ### Hotpot - **Seafood Hotpot** — 270,000 VND A shared pot of sour-sweet broth loaded with prawns, squid, clams and fish, kept bubbling at the table with vegetables and noodles to feed in. - **Line-Caught Squid Hotpot** — 300,000 VND Hotpot built on squid taken by hook rather than net, so the rings stay whole and tender in the broth. - **Prawn Hotpot** — 250,000 VND A pot led by whole prawns, their heads giving the broth its colour and depth as they simmer. ### Vietnamese Salads - **Seafood Salad** — 110,000 VND Prawn, squid and shellfish tossed cold with onion, herbs and a lime-fish-sauce dressing — the plate that opens most tables here. - **Cá Mai Raw Fish Salad** — 110,000 VND A Nha Trang classic: tiny silverside fish cured in lime until opaque, tossed with roasted rice powder and herbs, and rolled in rice paper. - **Jellyfish Salad** — 90,000 VND Shredded jellyfish, crunchy and almost tasteless on its own, brought alive by lime, chilli, herbs and peanuts. - **Sea Grapes with Jellyfish** — 130,000 VND Khánh Hòa sea grapes — beads of seaweed that pop with brine — served cold against crunchy shredded jellyfish. - **Sea Grapes with Seafood** — 130,000 VND The same local sea grapes, this time with prawn and squid folded in — the salad to order if you want the coast on one plate. - **Prawn Salad** — 110,000 VND - **Squid Salad** — 130,000 VND - **Sea Snail Salad** — 130,000 VND ### Starters & Vegetables - **Nha Trang Fish Cake** — 110,000 VND Hand-pounded fish paste from the day's catch, fried into springy golden cakes — the town's most exported snack, eaten with chilli sauce. - **Sea Grape Salad** — 90,000 VND Khánh Hòa sea grapes served plain and cold with a sesame-soy dip, so the little beads keep their salt-burst freshness. - **Fried Prawn Rolls** — 90,000 VND Minced prawn wrapped and fried until the skin shatters — the house version of the small ram rolls sold all along this coast. - **Stir-Fried Corn** — 70,000 VND Sweetcorn kernels stir-fried in butter with dried shrimp and spring onion — Vietnam's favourite street snack, served hot in a bowl. - **French Fries** — 60,000 VND - **Fried Tofu** — 70,000 VND - **Stir-Fried Water Spinach** — 50,000 VND - **Stir-Fried Greens** — 50,000 VND ### Soups - **Crab Soup** — 130,000 VND Thick, silky soup shot through with crab meat and egg ribbons, finished with black pepper and coriander at the table. - **Abalone Soup** — 130,000 VND Abalone sliced into a clear thickened broth — a banquet soup the kitchen keeps on the everyday menu. - **Geoduck Soup** — 130,000 VND Geoduck slices dropped into the broth at the last moment so they stay crisp rather than turning rubbery. - **Mantis Shrimp Soup** — 130,000 VND - **Blue Crab Soup** — 110,000 VND - **Seafood Soup** — 100,000 VND ### Rice Porridge - **Seafood Porridge** — 110,000 VND Rice simmered soft in seafood stock with prawn, squid and clams — what most tables order to finish a long dinner. - **Sea Urchin Porridge** — 110,000 VND The porridge Nha Trang is known for: urchin roe stirred into hot rice congee until it turns gold and faintly sweet. - **Lobster Porridge** — 160,000 VND Congee built on lobster shells and meat — the richest bowl on the list, and the usual way to use up the lobster you picked from the tank. - **Abalone Porridge** — 130,000 VND - **Geoduck Porridge** — 130,000 VND - **Crab Porridge** — 130,000 VND - **Mantis Shrimp Porridge** — 130,000 VND - **Oyster Porridge** — 110,000 VND - **Blue Crab Porridge** — 110,000 VND - **Baby's Porridge** — 50,000 VND A small plain congee cooked soft and unseasoned for young children — the kitchen keeps it on the menu for families. ### Family Rice Dishes - **Steamed Rice** — 20,000 VND Plain steamed rice, priced 20,000–25,000₫ depending on the portion you ask for. - **Braised Fish or Sour Fish Soup** — 190,000 VND One fish, your choice of treatment: caramelised in a clay pot with pepper, or simmered into the tamarind-and-pineapple sour soup that anchors a Vietnamese family meal. - **Sweet & Sour Squid** — 230,000 VND Squid seared hard and fast with pineapple, tomato and peppers so the rings stay tender under the sweet-sour glaze. - **Prawns Braised with Pork** — 190,000 VND Prawns and pork belly caramelised together in fish sauce until both are glazed dark — a home dish that eats a lot of rice. - **Chicken with Lemongrass & Chilli** — 190,000 VND Chicken stir-fried hard with pounded lemongrass and fresh chilli until the aromatics catch and turn fragrant at the pan's edge. - **Caramelised Crisp-Edged Pork** — 110,000 VND Pork belly cooked down in its own fat until the edges char and candy — the northern home dish that Vietnamese diners judge a kitchen by. - **Sour Clam Soup** — 130,000 VND Clams opened in a tamarind broth with pineapple, tomato and rice-paddy herb — sharp, light and meant to be spooned over rice. - **Pork Omelette** — 80,000 VND - **Mustard Green & Prawn Soup** — 80,000 VND ### Fried Rice - **Seafood Fried Rice** — 110,000 VND Rice fried hot with prawn, squid and crab meat, kept loose and just-smoky from the wok. - **Yangzhou Fried Rice** — 110,000 VND The Cantonese classic as Vietnam cooks it — diced ham, prawn, peas and egg through every grain. - **Salted Fish Fried Rice** — 110,000 VND Fried rice carrying flakes of salted fish — a small amount goes a long way, giving the whole plate its savoury backbone. - **Basil-Salt Fried Rice** — 60,000 VND Rice tossed with muối é — the toasted salt and Vietnamese basil seasoning of the south-central coast, herbal and faintly numbing. - **Egg Fried Rice** — 60,000 VND - **Chilli-Salt Fried Rice** — 60,000 VND - **Garlic Fried Rice** — 60,000 VND ### Fried Noodles - **Seafood Fried Noodles** — 110,000 VND Egg noodles fried with prawn, squid and greens until the strands pick up the edge of the wok. - **Beef Fried Noodles** — 110,000 VND - **Vegetable Fried Noodles** — 70,000 VND --- Prices are what the venue charges for dining in, published by the venue's own page on GETMENU (https://getmenu.duckdns.org).