As one of the top favorite dishes that not merely local residents but also every traveller should try, Halong squid pies (cha muc) has long been renowned for their alluring savour and distinctive taste.
The uniqueness of Halong squid pies stems from the special features of their main ingredients - squids of around 2kg each. Only these squids caught in Ha Long Bay area can allow the production of this speciality with a exceptional sweet-scented taste.
Normally, these squids are ground by hands in an ink paste after being seasoned with pepper and fish sauce, the pasta then is formed into a flat, round shape. After that, these patties are deep fried until they turn into an attractive yellow.
Some hand-pounding squid pies production companies in Ha Long City reveal that there is no need for any additives, but yellow-flower sticky rice powder which can make Halong squid pies become more fragrant and prevent them from being friable. The frying process must be adjusted to the fire accordingly, and only experienced fryers are able to produce a pie with correct colour and aroma.
A kilogram of this speciality is priced at VND 350,000 to 400,000, or even higher in case more special ingredients are required.
In Halong city, there exist more than 40 establishments producing and trading squid products with different large and small scales. Of which, 23 ones have already joined and operated in a unified manner in the Ha Long Squid Production and Trading Association.
Quality assurance, especially food safety and hygiene for this product, has been performed well by these establishments, significantly contributing to preserving and developing a specialty brand of Ha Long squid pies.
Translated by Phuong Loan
