Handicraft Tours
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Ha Long squid sausage (squid cake) was honored as the top 10 famous specialty dishes of Vietnam officially set an Asian record, the Top 50 famous Vietnamese specialties, based on the criteria for evaluating the value of Vietnamese specialties issued by the Vietnam Record Book Center in 2013.
Because the main component is freshly caught squid, the squid sausage created in Halong is exceptionally excellent. The squid in Halong Bay is reported to have a crisp and delicious tang that is superior to that found elsewhere. When paired with the peppered fish sauce, the sweet, oily squid complements the savory sauce, doubling the flavor.
Let's have a look at how to prepare this dish swiftly! The delectable sausage is cooked using squid purchased fresh from local fishing boats early in the morning. The white and thick body of the squid is extremely nutritious. After cleaning, the squid's edible body is placed in a dry mortar and manually ground. Each slice will be repeatedly ground until it becomes sticky.
One of the most essential traditions in the production of extraordinary, high-quality squid sausage is the manual grind. The most important ingredient to employ is yellow flower glutinous flour, which gives a fragrant and sturdy finish. In addition, salt, monosodium glutamate, pepper, annatto seed oil, spring onion, garlic, chile, fish sauce, and other ingredients are all pounded into a sticky paste.
The sticky squid set is then formed and fried over medium heat until golden brown and crunchy. It is recommended that you use organic oil. The chef's precision when grinding the squid ingredients, as well as the use of classic oil, contribute to the squid's delectability. In Halong Bay, the traditional squid sausage should be crispy, golden brown, and fragrant. While its beauty and aroma tempt gourmets to eat blissfully in the moment, its exquisite flavor lingers on the palate for a long time.
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