Throughout the long coastline of Vietnam, cuttlefishes are everywhere. Each region has their special type of cuttlefish different shapes or sizes.
As a coastal province, Halong is no exception. However, unlike the ones in other provinces such as Nha Trang, where cuttlefish is well-known for its big size, Halong’s cuttlefish gain people’s love because of its unforgettable flavor.
As a matter of fact, Quang Ninh’s sea possesses many kinds of cuttlefish: kislip cuttlefish, broadclub cuttlefish, pharaoh cuttlefish, and golden cuttlefish, etc. They can be used to cook a lot of dishes such as dried, grilled or fried cuttlefish, but cuttlefish cake is still the best of all.
How to do it
The recipe used to make cuttlefish cake requires skills and experience. From the first steps such as choosing the right cuttlefish and cutting its organs, to the last steps such as seasoning or frying, the cook must pay great attention to details. After being fried, the cakes have a delicious, yellow color and an irresistible fragrance. Their spicy and salty taste can be most noticeable when we eat them with sticky rice or Vietnamese pancake.
In Halong City, there is even a street near Bach Dang Theater where all inhabitants specialize in making and selling cuttlefish cake. Because of its increasing popularity, people name it the “Cuttlefish Cake Street“