Octopus Carpaccio at Phuc Yea – Vietnamese Fusion with Charred Avocado & Nuoc Cham

Octopus Carpaccio: A Whole Vibe on a Plate

At Phuc Yea, we don’t do basic. Every dish has a story, a vibe, and a little whoa, what is that?! energy. Our Octopus Carpaccio is no exception—it’s a banger from first glance to last bite.

We’re talking thinly sliced octopus, tender and buttery, laid out like edible art. Then we hit it with a charred avocado—smoky, creamy, and totally unexpected. It adds that rich depth that plays off the citrus pop from fresh oranges, while crisp jicama brings that crunchy, refreshing bite.

The capers and shallots do what they do best—add that salty, sharp contrast that keeps you coming back for fork after fork. But we don’t stop there. We sprinkle in sesame for a nutty note and finish it off with a bright, punchy drizzle of our nuoc cham—Vietnamese fish sauce magic that ties the whole thing together.

It’s light but layered, refined but fun, and totally Phuc Yea—where Southeast Asia meets the streets of Miami with a little bougie twist. Perfect for sharing (or not), it’s the dish you didn’t know you needed until you tried it.

Pro tip: Pair it with a crisp white or one of our signature cocktails. Trust—it hits harder that way.

 Come get a taste! 

📸 Don’t forget the pic before that first bite—it’s that kind of dish.

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