REGIONAL DISHES

NORTHERN VIETNAM

HANOI

Phở | Beef rice noodle soup

Bún chả | Rice vermicelli with grilled pork

Bánh cuốn | Steamed rice rolls filled with pork

SAPA

Xôi ngũ sắc | Five-colour sticky rice

HA LONG BAY

Xôi trắng chả mực | White sticky rice with squid cakes

Bún bề bề | Rice vermicelli with mantis shrimp

NINH BINH – HALONG BAY ON LAND

Cua đồng rang lá lốt | Stir-fried rice-field crabs with lolot leaves

MAI CHAU

Chả cuốn lá bưởi | Grilled pork wrapped in pomelo leaves

MOC CHAU

Cá nướng Pa Pỉnh Tộp | Pa Pỉnh Tộp-style grilled stream fish

DIEN BIEN PHU

Thịt heo xay hấp lá chuối | Minced pork steamed in a banana leaf

Gà nướng Mắc Khén | Grilled chicken with Mắc Khén pepper

CENTRAL VIETNAM

PHONG NHA / QUANG BINH

Gỏi xoài khô mực | Green mango salad with dried squid

Nghêu xào thơm | Stir-fried clams with pineapple

QUANG TRI

Xà lách xoong trộn thịt bò | Watercress salad with beef

HUE

Bánh ram ít | Crispy and chewy sticky rice bites

Bánh bèo | Small steamed rice cakes with shrimp

Bánh khoái | Hue-style crispy pancake

DA NANG

Bánh tráng cuốn thịt heo | Rice paper rolls with pork

HOI AN

Cơm gà | Chicken rice

Cao lầu | Hoi An-style noodles with pork and herbs

SOUTHERN VIETNAM

NHA TRANG

Bánh xèo mực | Crispy Vietnamese pancake with squid

PHAN THIET – MUI NE

Bánh mì xíu mại | Vietnamese baguette with pork meatballs

HO CHI MINH CITY

Cơm tấm | Vietnamese broken rice

MEKONG DELTA

Hủ tiếu Mỹ Tho | My Tho-style rice noodle soup

Nem nướng | Grilled pork skewers

Bánh xèo | Crispy Vietnamese pancakes

PHU QUOC

Gỏi cá trích | Vietnamese herring salad

Bánh canh ghẹ | Thick noodle soup with crab

CENTRAL HIGHLANDS

DA LAT

Gà nướng sốt tiêu xanh | Grilled chicken with green pepper sauce

Sữa đậu nành | Soy milk

BUON MA THUOT

Gà nướng Buôn Đôn | Buon Don-style grilled chicken

XÔI TRẮNG | White sticky rice with squid cakes

Among the must-try specialities of Ha Long, xôi trắng chả mực holds a special place. It combines soft, fragrant sticky rice with the famous Ha Long squid cakes, made from fresh squid and pan-fried until golden.

Known for their firm and flavourful flesh, the squid from the bay gives the cakes a particularly pleasant texture and a delicate taste.

Served hot, the sticky rice pairs perfectly with the squid cakes, accompanied by a little nuoc mam or chilli sauce according to taste. It is a simple, generous and iconic dish of Ha Long cuisine.

(Photo: Collectée)

Ingredients

  • 800 g fresh squid
  • 400 g glutinous rice
  • 1 shallot
  • 1 teaspoon ground pepper
  • 1 teaspoon nuoc mam
  • 2 teaspoons seasoning powder
  • ½ teaspoon sugar

Ingredients for making squid cakes
(Photo: Archive)

Preparing the Squid

Choose very fresh squid with thick flesh whenever possible. Clean it thoroughly, remove the skin, then separate the head, tentacles and body.

Cut the head and tentacles into small pieces, and the body into larger pieces.

Place the squid in a blender with the chopped shallot, ground pepper and seasoning powder, then blend coarsely. For a more traditional texture, you can also pound the squid using a mortar and pestle.

Refrigerate the mixture for 3 to 4 hours so that it firms up.

Remove it from the refrigerator, blend it more finely, then chill again for about 1 hour. Repeat this process 2 to 3 times until you obtain a smooth, firm and slightly elastic squid paste.

Shaping and Cooking the Squid Cakes

Once the squid has been blended, add the small pieces of head and tentacles, then mix thoroughly.

Lightly oil your hands or gloves, then shape the mixture into small, round, slightly flattened cakes.

Heat some oil in a frying pan over medium heat, then fry the squid cakes until they are golden brown on both sides.

Avoid using heat that is too high, so the cakes cook evenly without burning on the outside.

 
 
 

Squid cakes (Photo: Archive)

Cooking the Glutinous Rice

Soak the glutinous rice in water for 5 to 6 hours, then rinse it thoroughly and drain well.

Mix it with the seasoning powder and sugar, then steam until the rice is tender and soft.

Once cooked, gently fluff the rice with chopsticks or a fork so that the grains remain separate and light.

Sticky rice with squid cakes

(Photo: Archive)

Serving and Enjoying

Place the glutinous rice on a plate, then arrange the squid cakes on top.

Sprinkle with finely sliced spring onions and a little fried garlic for extra aroma and crunch.

Serve with a sweet-and-sour nuoc mam dipping sauce or some pickled vegetables, according to your preference.

Best enjoyed hot.

Enjoy your meal!