Vietnam Durian Varieties

Vietnam is a major producer and exporter of durian, boasting several unique and delicious varieties that are distinct from the more well-known Thai and Malaysian types. The flavor profiles often emphasize creaminess and sweetness with less bitterness.

Here is a detailed guide to the most popular and sought-after Vietnamese durian varieties.

The "King" of Vietnamese Durians: Ri6

Vietnamese Name: Sầu riêng Ri6 (Sometimes written as RI6 or Sầu riêng Chín Rụi)
Origin: Originated in the Vĩnh Long province in the Mekong Delta.
Why it's famous: This is, without a doubt, the most famous and commercially dominant Vietnamese variety. It was granted a Geographical Indication (GI) certificate, recognizing its unique quality tied to its region.

Appearance:
- Shape: Oblong, relatively uniform.
- Spines: Large, wide-spaced, and distinctively "hooked" or beak-like at the tips.
- Color: Greenish-yellow husk.
Flesh: Bright, pale yellow. The texture is incredibly thick, creamy, and buttery, with a very low fiber content. It's often described as having a custard-like consistency.
Taste: Sweet is the dominant note, with very little to no bitterness. It has a rich, aromatic flavor with notes of vanilla and caramel. Its mildness makes it an excellent "beginner's durian."
Seed: Usually has large, plump seeds.

Other Popular Commercial Varieties

1. Monthong

Vietnamese Name: Sầu riêng Monthong or Sầu riêng Múi Linh
Origin: Originally from Thailand, but widely cultivated in Vietnam (especially in the Central Highlands and Mekong Delta). The Vietnamese cultivation often results in a distinct flavor profile.

Appearance: Very large, can weigh 3-5 kg. It has a classic durian shape with a pronounced stem and greenish-brown husk.
Flesh: Pale yellow to golden yellow. Thick and creamy, less fibrous than some Thai Monthongs.
Taste: Sweet and rich, with a milder aroma than the Ri6. It's less complex but very satisfying and consistently good.

2. Chuồng Bò

Vietnamese Name: Sầu riêng Chuồng Bò (translates to "Cow Shed" Durian)
Origin: Đồng Nai province. The name supposedly comes from the old practice of fertilizing the trees with cow manure.

Appearance: Smaller to medium-sized fruit with a very round, almost spherical shape. The husk is dark green with tight, sharp spines.
Flesh: Dark yellow to almost orange. The texture is very sticky, dense, and creamy.
Taste: Intensely sweet and fragrant with a higher fat content. It has a stronger, more pungent aroma than Ri6 and is highly prized by durian connoisseurs for its rich flavor.

3. Khổ Qua Xanh

Vietnamese Name: Sầu riêng Khổ Qua Xanh (translates to "Green Bitter Melon" Durian)
Origin: Mekong Delta region.

Appearance: Elongated and oval-shaped, resembling a bitter melon, hence its name. The skin is bright green.
Flesh: Yellow, smooth, and buttery.
Taste: A unique and complex flavor profile. It is sweet initially, followed by a slight, pleasant bitter aftertaste, much like the bitter melon it's named after. This bitterness is highly appreciated by durian lovers seeking a more complex experience.

Traditional/Local Varieties (Ít Thơm)

These are older, native varieties that are less common commercially due to lower yield or smaller fruit size but are cherished for their unique tastes.

4. Sầu riêng Cơm Vàng Hạt Lép

Vietnamese Name: Sầu riêng Cơm Vàng Hạt Lép (translates to "Yellow Flesh, Shrivelled Seed")
Origin: Various regions in the South.

Key Feature: As the name suggests, the seeds are often small, flat, and underdeveloped (called hạt lép), meaning a higher flesh-to-seed ratio.
Taste: The flesh is golden yellow, fragrant, sweet, and very fatty.

5. Sầu riêng Gà Lai (Galay)

Vietnamese Name: Sầu riêng Gà Lai
Origin: A local variety found in gardens.

Appearance: Smaller fruit.
Taste: Known for its incredibly strong and pungent aroma, which can be off-putting to some but is heaven for hardcore durian enthusiasts. The taste is very sweet and intense

6. Vietnamese-Grown Musang King

Feature: Vietnamese-Grown Musang King
Origin: Imported clone, cultivated in Vietnam.
Primary Growing Region: Tien Giang, Can Tho, Dak Lak, Lam Dong...
Taste Profile: Generally sweeter and less bitter. The flavor is still rich and creamy, but the characteristic bitter finish is often much milder or sometimes absent. Tends to be more consistently sweet.
Texture: Also very creamy and thick, though some connoisseurs argue it can be slightly less dense.
Appearance: Looks very similar. The star-shaped mark is usually present. The color might be a slightly lighter yellow.
Aroma: Strong aroma, but can be slightly less pungent than its Malaysian counterpart.
Price in Vietnam: Expensive, but cheaper than imported Malaysian MSW. Sold fresh during its season.

Key Growing Regions in Vietnam

Mekong Delta: The heartland of Vietnamese durian production. Key provinces include:
- Tiền Giang: The largest producing province.
- Vĩnh Long: The home of the famous Ri6 variety.
- Bến Tre, Đồng Tháp, Cần Thơ.
Southeast Region: Provinces like Đồng Nai (famous for Chuồng Bò) and Tây Ninh.
Central Highlands: Provinces like Lâm Đồng (around the city of Bảo Lộc) and Đắk Lắk. Cultivation here is growing due to suitable soil and climate.

Buying and Eating Tips in Vietnam

Season: The main season is from May to September, with the peak around June-July. However, with different varieties and regions, you can find durian almost year-round.
How to Choose: Look for varieties by name (Ri6 is a safe bet). The fruit should be heavy for its size and have a strong, pleasant aroma from the stem. For Ri6, the distinctive hooked spines are a dead giveaway.
Price: Ri6 and other premium varieties are more expensive. Local varieties or "vườn" (garden) durians can be cheaper but are a fun adventure.
Where to Buy: From local markets, street vendors, or directly from farms in the growing regions. Major supermarkets in Ho Chi Minh City and Hanoi also carry them, especially during the season.

In summary, while Thailand is known for Monthong and Malaysia for Musang King, Vietnam's crown jewel is the Ri6—a creamy, sweet, and beginner-friendly durian. Exploring other varieties like Chuồng Bò and Khổ Qua Xanh offers a deeper dive into the diverse and delicious world of Vietnamese durian.