Chả mực
Ha Long Bay’s hand-pounded squid cakes, fried until golden and springy. They’re eaten with sticky rice or bread.
Ingredients
- 500 g cleaned squid
- 2 tablespoons of fish sauce
- 1 teaspoon of sugar
- 1 tablespoon of chopped dill
- 2 shallots
- Pepper
- Oil for frying
How to make it at home
- Pat the squid very dry and cut it into pieces.
- Pound it in a mortar (or pulse it in a blender) until you have a sticky paste with a few small pieces.
- Mix with the fish sauce, sugar, pepper, dill and chopped shallots.
- With oiled hands, shape into 1 cm-thick patties.
- Fry them in oil over a medium heat until golden on both sides.
The trick: Pounding instead of blending is what gives them their springy texture.