Name: Mắt cá ngừ đại dương tiềm thuốc bắc
Prep time: 25 min
Cook time: 40 min
Total time: 85 min
Cuisine: Vietnam
Ingredients: 4 large ocean-tuna eyes, about 150–200 g each if available, thawed in the refrigerator if frozen; 1.5 litres potable water, for blanching and discarding; 2 g fine salt, for blanching; 10 g fresh ginger, sliced; 30 g lemongrass, bruised; 10 g shallot, sliced; 15 ml rice wine, optional; 600 ml potable water; 400 ml plain, unsweetened coconut water; 20 g dried jujubes, about 4, rinsed and lightly scored; 12 g dried goji berries, rinsed; 15 g food-grade dried Chinese yam, rinsed; 15 g food-grade coix seeds, rinsed; 20 g dried shiitake mushrooms, about 4–6 small, soaked and stems trimmed; 15 g fresh ginger, sliced; 30 g lemongrass, bruised; 20 g shallot, sliced; 100 g carrot, peeled and cut into thin rounds; 3 g fine salt; 15 ml fish sauce; 6 g rock sugar, crushed; 1 g ground black pepper; 1 litre cool potable water, for soaking dried herbs and mushrooms; discard after soaking; 5 g red chili, thinly sliced, to taste; 20 g scallions, thinly sliced; 10 g cilantro, washed and chopped; 5 g fresh ginger, cut into fine matchsticks; 1 g ground black pepper; 100 g fresh mustard greens and perilla leaves, washed and dried

Wide view of Phú Yên tuna-eye stew on a woven table, with the coast in the background. — A clay bowl of tuna-eye stew and fresh greens is framed by the coastal setting.

Yield 4 servings

Cook About 40 minutes

Passive 20 minutes for soaking dried ingredients

Total About 1 hour 25 minutes, excluding overnight refrigerator thawing if needed

Calories per serving About 230 kcal

Ingredients ↓

Overview

Mắt cá ngừ đại dương tiềm thuốc bắc

Mắt cá ngừ đại dương tiềm thuốc bắc is a Phú Yên specialty built around a large ocean-tuna eye, simmered with a Chinese-style culinary herb blend. The name is often translated as “tuna eye stewed with medicinal herbs,” but this recipe makes no medicinal or health claim. The dried ingredients here are used for their flavor.

Local accounts describe several methods and timings, from a short simmer to much longer stewing. This home version uses jujube, goji, Chinese yam, coix, shiitake, ginger and lemongrass in a lightly sweet coconut-water broth. A short salted-water blanch helps clean the eye before it goes into the stew. Serve it very hot with fresh mustard greens and perilla to balance the rich, soft fish.

Practical

Tips for successBuy eyes from a reputable seafood seller and ask which tuna species they came from. Choose intact, properly chilled or frozen pieces without an off smell. If frozen, thaw the eyes in the refrigerator overnight; that time is not included below. Never thaw seafood on the counter. Clean away loose membrane and visible blood vessels carefully. Keep raw seafood and its juices separate from ready-to-eat greens. Use a gentle simmer after adding the eyes. A rolling boil can break the soft tissue and make the broth cloudy. Check the thickest edible tissue of each eye with a thermometer. Size varies, so use the time range as a guide, not a guarantee.

Ingredients

Tuna eyes and blanching

4 large ocean-tuna eyes, about 150–200 g each if available, thawed in the refrigerator if frozen
1.5 litres potable water, for blanching and discarding
2 g fine salt, for blanching
10 g fresh ginger, sliced
30 g lemongrass, bruised
10 g shallot, sliced
15 ml rice wine, optional

Herbal coconut broth

600 ml potable water
400 ml plain, unsweetened coconut water
20 g dried jujubes, about 4, rinsed and lightly scored
12 g dried goji berries, rinsed
15 g food-grade dried Chinese yam, rinsed
15 g food-grade coix seeds, rinsed
20 g dried shiitake mushrooms, about 4–6 small, soaked and stems trimmed
15 g fresh ginger, sliced
30 g lemongrass, bruised
20 g shallot, sliced
100 g carrot, peeled and cut into thin rounds
3 g fine salt
15 ml fish sauce
6 g rock sugar, crushed
1 g ground black pepper

To soak and serve

1 litre cool potable water, for soaking dried herbs and mushrooms; discard after soaking
5 g red chili, thinly sliced, to taste
20 g scallions, thinly sliced
10 g cilantro, washed and chopped
5 g fresh ginger, cut into fine matchsticks
1 g ground black pepper
100 g fresh mustard greens and perilla leaves, washed and dried

Method

Thaw and keep cold. If the tuna eyes are frozen, thaw them overnight in the refrigerator. Rinse under cold potable water, trim loose membrane if needed, pat dry and return them to the refrigerator while you prepare the other ingredients.
Soak the dried ingredients. Cover the jujubes, goji, Chinese yam, coix and shiitake with 1 litre cool potable water. Soak for 20 minutes, then drain and rinse. Discard the soaking water. Trim shiitake stems and lightly score the jujubes.
Blanch and clean the eyes. Bring 1.5 litres water, 2 g salt, 10 g ginger, 30 g lemongrass, 10 g shallot and the optional rice wine to a full boil. Add the tuna eyes and blanch for 1–2 minutes. Lift them out, rinse briefly with cold potable water, remove visible blood vessels and keep chilled.
Build the broth. In a heavy 4–5 litre pot, combine 600 ml water, coconut water, drained dried ingredients, shiitake, carrot, 15 g ginger, 30 g lemongrass, 20 g shallot, 3 g salt, fish sauce, rock sugar and 1 g black pepper. Bring just to a boil, then lower the heat and simmer gently for 15 minutes.
Simmer the tuna eyes. Add the blanched eyes and keep them mostly submerged. Cover and simmer gently for about 20–30 minutes. Begin checking at 20 minutes. With a clean instant-read thermometer, measure the thickest edible tissue of each eye, avoiding bone; each must reach 63°C / 145°F. If any is cooler, simmer in 5-minute increments and check again. The surrounding fish tissue should also be opaque and separate easily.
Garnish and serve hot. Ladle one eye and broth into each prewarmed clay bowl. Finish with scallions, cilantro, the remaining ginger, chili and black pepper. Serve steaming hot with mustard greens and perilla on the side. Do not use an open flame at the table.
Handle leftovers safely. Keep hot food at or above 60°C / 140°F, or refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 32°C / 90°F). Store at or below 4°C / 40°F for up to 2 days and reheat to 74°C / 165°F.

Practical

Practical guidance

The rice wine is optional; omit it if you do not have it or prefer not to cook with alcohol. Use only food-grade dried ingredients with readable labels, and check the package for allergens or cross-contact. The herbal blend varies by seller, so this version uses measured ingredients rather than an unspecified medicinal product. Crispy rice crackers can be served separately, but are not included in the recipe yield or nutrition.

Troubleshooting

The broth boils hard: Lower the heat until it barely simmers; this helps keep the eyes intact. The fish still smells strong after blanching: Remove any remaining visible blood vessels and rinse briefly. Start with fresher, well-chilled seafood next time. The tissue is not at 63°C: Continue simmering in 5-minute increments and recheck each eye. The broth tastes too sweet: Add a little hot water and adjust with a small amount of fish sauce; avoid adding much salt at once.

Food safety

Keep raw tuna eyes refrigerated at or below 4°C / 40°F. Thaw frozen seafood in the refrigerator or under cold running water in a leakproof bag, never at room temperature. Wash hands, tools and surfaces after handling raw seafood. Cook each eye until the thickest edible tissue reaches 63°C / 145°F; opaque flesh that separates easily is a useful additional cue. Refrigerate leftovers within 2 hours, or within 1 hour above 32°C / 90°F, and use shallow containers. Keep at or below 4°C / 40°F for no more than 2 days; reheat to 74°C / 165°F. Tuna species vary. Ask the seller which species supplied the eyes. The FDA lists bigeye tuna among the fish highest in methylmercury and advises people who are pregnant or breastfeeding and young children to avoid it. If the species is unknown, follow local fish-consumption guidance.

FAQ

Can I use frozen tuna eyes? Yes. Thaw them in the refrigerator overnight, then keep them cold until blanching. Can I use a packaged herb mix? Use only a food-grade culinary mix with a clear ingredient label. The blend varies, so the measured jujube, goji, yam and coix in this recipe make the proportions predictable. Why blanch the eyes first? The brief salted-water blanch and removal of visible blood vessels are common preparation steps that help clean the fish before simmering. Can I simmer the stew for several hours? Some local versions cook longer, but this home method uses a shorter range and a thermometer endpoint. Longer simmering can soften the tissue further but may break it apart.

Nutrition per serving (estimate)

Serving sizeOne large tuna eye, about 150–200 g whole, plus one quarter of the broth, vegetables and garnish
Calories230 kcal
Carbohydrate12 g
Protein25 g
Fat8 g
Fibre2 g
Sodium700 mg

Allergens

Contains fish from the tuna and fish sauce. Check dried herb and mushroom labels for additional allergens or cross-contact.

A final note

Keep the raw eyes cold and use a thermometer for every eye.
Ask about tuna species before serving this dish to people who need to follow mercury advice.

Mắt cá ngừ đại dương tiềm thuốc bắc

Practical

Ingredients

Tuna eyes and blanching

Herbal coconut broth

To soak and serve

Method

Practical

Practical guidance

Troubleshooting

Food safety

FAQ

Nutrition per serving (estimate)

Allergens

A final note

Vietnamese National Dishes

Cơm lam

Lợn bản nướng mắc khén

Nem chua rán