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| Cha Muc |
When someone in Vietnam mentions Halong, the first thing Muc inthat comes to mind, apart from the picturesque Halong Bay, is Cha Muc. Cha Muc (or Squid Cake/Paste in English) is a specialty of Halong in Quang Ninh province, Vietnam.
For the most springy and savory Cha Muc, the particular quality and type of squid and cuttlefish used is paramount. What makes Cha Muc from Halong so special is the sweetness and freshness of the squid and cuttlefish harvested from Halong Bay, which produces some of the best seafood in the whole of Vietnam.
Apart from freshly caught squid and cuttlefish, the only other ingredients to this delightful delicacy is lard, fish sauce and black peppercorns.
The ingredients are first painstakingly pounded using a mortar and pestle into a springy paste.
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| Cutting the squid paste and shaping by hand |
Next, individual pieces are cut from the paste and shaped into thick discs by hand.
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| Frying cha muc |
Finally, it is briefly deep fried to lock in the freshness.
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| Credit: http://sukiennong.vn |
To heat up Cha Muc for serving, deep fry in hot oil until light brown while turning the pieces constantly. It can be eaten as is, with chilli sauce or a dipping sauce made from fish sauce and black pepper.
In Halong, it is also commonly served with steamed sticky rice.
*** We will be serving Cha Muc at our dinners starting from 22 February. Only limited quantities are available, so book early for the rare chance to try to famous delicacy direct from Halong! ***
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